關鍵詞：發芽糙米；γ－氨基丁酸(GABA)； 乳酸發酵； 營養酸奶
Study on The Germinated Brown Rice Preparation and Its Technological Process of Nutritional Yoghourt fermentation
Abstract: In this article the technological process of the germinated brown rice preparation was studied. Water absorbability of brown rice was discussed. The result showed that brown rice absorbed water quickly at 30℃. After 8～12h soaking, its water absorbability reached 25.4％ and it tended to be stable. Components changes in germination were investigated. During the germination, contents of reducing sugar and GABA increased. After generated for 24 h, reducing sugar content increased by,8.13mg/g from 2.80mg/g initially and GABA increased by 63.3 mg/100g dry weight from 29.4 mg/100g . Water-soluble starch showed certain decrease. The technological processes of its nutritional yoghourt fermentation were researched by Single-factor test and orthogonal experiments. After testing the physico-chemical property and eva luating sensory quality, experiment identified the optimal formula of yoghurt as follows: germinated brown rice 5%, milk 45%, inoculation amount 0.006% and fermented for 5h at 42℃.Changes in titratable acidity and pH value of yoghurt during storage were also studied. The acidity ascended tended to be steady and the yoghurt did not appear superacidulation phenomena during storage.
