富含γ-氨基丁酸发芽糙米米粉条的研制

摘要

The high γ-aminobutyric acid rice vermicelli was made by major material which include germinated brown earlyhsien rice and early hsien rice,and some corn starch was added in it.Based on single-factor test,orthogonal design test was a-dopted to study the effects of the ration of germinated brown rice to early hsien rice,the dosage of corn starch,re-steaming tem-perature and time in maturing room on the quality of germinated brown rice vermicelli.The results showed that the optimal for-mula for germinated brown rice vermicelli were as follows:ratio of germinated brown rice to early hsien rice 7∶3,dosage of cornstarch 5%,re-steaming temperature and time in maturing room 95℃and 12 min.The content ofγ-aminobutyric acid was above14 mg/(100 g).%以早籼发芽糙米、早籼米为主要原料，加入适量玉米淀粉制作富含γ-氨基丁酸发芽糙米米粉条。通过单因素试验和正交试验研究早籼发芽糙米与早籼米比例、玉米淀粉添加量、时效房复蒸温度、时效房复蒸时间对发芽糙米米粉条品质的影响。结果表明，发芽糙米与早籼米比例为7∶3、玉米淀粉添加量为5％、时效房复蒸温度为95℃、时效房复蒸时间为12 min时，制备出来的米粉条品质最佳，米粉条中γ-氨基丁酸含量超过14 mg/（100 g）。