食品工业科技2018，Vol.39Issue(7)：15-19,5.DOI:10.13386/j.issn1002-0306.2018.07.004
原料米对广东客家黄酒发酵及产γ-氨基丁酸的影响
Effect of raw rice on fermentation and GABA production of Guangdong Hakka rice wine
摘要
Abstract
The content of total sugar,total acid,amino nitrogen,GABA content and Glutamate decarboxylase (GAD enzyme)activity were respectively study in fermentation process of Hakka rice wine brewed by different raw rice(glutinous rice,japonica rice and indica rice).The results showed that,from the indicators of total sugar,total acid and amino nitrogen,glutinous rice,japonica rice and indica rice were all suitable for hakka rice wine brewing,but content of total sugar and amino nitrogen of rice wine brewed by glutinous rice and japonica rice were higher;GABA content of rice wine brewed by glutinous rice was the higher,japonica rice was less,and indica rice was the least.After one month of storage,GABA content of rice wine brewed by glutinous rice reached 260.45 mg/L,which was respectively 1.13 times that of japonica rice and 1.44 times that of indica rice.GAD activity of rice wine brewed by glutinous rice and japonica rice were strong and close,while GAD activity of indica rice was quite different and weak.In summary,the comparison showed that glutinous rice was the most beneficial to Hakka rice wine's fermentation and GABA production,the second one was japonica rice and the last one was indica rice.关键词
广东客家黄酒/原料米/发酵/γ-氨基丁酸Key words
Guangdong Hakka rice wine/raw rice/fermentation/GABA分类
轻工纺织引用本文复制引用
钱敏,汤斯斯,赵文红,黄敏欣,许伟萍,李斌..原料米对广东客家黄酒发酵及产γ-氨基丁酸的影响[J].食品工业科技,2018,39(7):15-19,5.基金项目
广东省产学研项目(2013B090600157) （2013B090600157）
广东省自然科学基金项目(2014A030313592) （2014A030313592）
广东省教育厅重点项目 （）
广式传统食品加工与安全控制重点实验室(201509010005). （201509010005）
