以发芽糙米为主要原料生产富含γ-氨基丁酸白酒

摘要

通过对糙米进行发芽处理增加其γ-氨基丁酸（GABA）含量，并作为原料之一进行白酒生产，研究富含GABA白酒的最佳工艺参数。结果显示，发芽糙米的最佳浸泡时间18h，浸泡温度36℃，发芽时间20h，发芽温度28℃。配料粉浆、糊化后醪液50℃细菌水解4h，加酵母30℃发酵7d，经后熟、蒸馏、勾兑、调配、澄清、灌装等工艺制得性状稳定、品质优良的富含GABA白酒产品。%In this study,brown rice with germination treatment was used to increase itsγ-aminobutyric acid (GABA) levels, and as a raw material for liquor production, to research GABA-rich liquor optimal process parameters. The results showed that the optimum soaking time to germinat brown rice is 18h, soaking temperature is 36 ℃, germination time is 20h, germination temperature is 28 ℃. After that ingredients batter, gelatinized mash and bacterial hydrolysis for 50℃4h, add yeast fermentation at 30℃7d, after ripening, distillation, blending, blending, clarification, filling processes to obtain stable traits, GABA-rich liquor quality products.