| Rice bran,as an important by-product of rice,my country's largest food crop,has a large resource source and high nutritional value.However,the development and utilization of its resources and related experimental studies are still at a low level.Most of them are treated as feeds.A huge waste of resources.Yellow rice wine carries the unique national culture of China and has a long history.It is a good health product among alcoholic beverages.The nutrition,health,and nourishing alcoholic beverages are becoming more and more popular.In order to effectively improve the comprehensive utilization rate of high-value rice bran and the nutritional value of rice wine,this paper uses rice bran as a raw material and uses hypoxia stress to greatly increase the content of?-aminobutyric acid in rice bran,and then extract it and add it to the rice wine.,So as to realize the utilization rate of rice bran resources and improve the nutritional value of rice wine.The specific research content and results are as follows:(1)Determination of the conditions for improving rice bran?-aminobutyric acid by hypoxia stress treatment.The rice bran was treated with hypoxia stress,and?-aminobutyric acid was used as an indicator.The enrichment conditions were optimized through single factor and response surface tests to determine the best enrichment conditions:the water content of the rice bran was 34%,and the concentration of glutamate was 5.6.m M,enrichment temperature 38.2?,enrichment time 9.3h.Under the optimal conditions,the average content of?-aminobutyric acid in rice bran is 231.36mg/100g.(2)Study on the enzymatic properties of glutamate decarboxylase in different v arieties of rice bran.The glutamate decarboxylase of five rice bran from Xiaoxing'a nling pearl rice,volcanic rock slab rice,cold rice Huaxiang,Wuchangdaohuaxiang a nd Xiaoxing'anling small grain fragrant rice were separated and purified,and the e nzyme activity,temperature and p H of five rice bran GAD were mainly studied.In fluence,five kinds of rice bran on the kinetic constant of glutamic acid.The enzy me activities of the five kinds of rice bran are 12.34±0.13U,13.63±0.12U,13.75±0.07U,14.12±0.04U,12.25±0.17U;the optimum temperature of rice bran GAD is 40?,and the optimum p H is 5.6;The Kmvalue and Vmaxof five kinds of rice bran GAD to Glu are 34.28mmol/L and 1.198mg/min,33.22mmol/L and 1.244mg/min,32.83mmol/L and 1.371mg/min,32.56mmol/L,respectively And 1.400mg/min,33.95mmol/L and 1.188mg/min.(3)The physical and chemical indicators of rice wine were tested,and it was concluded that the changes in Ca O and amino acid nitrogen content of rice wine with rice bran extract were similar to those without GABA;the total sugar and p H value of rice wine with rice bran extract was higher than that of the control.Group:The total acid and non-sugar solids of rice wine added with rice bran extract were lower than those of the control group.The quality of rice wine in the control group and rice wine added with rice bran extract was in compliance with national standards.(4)The rice bran extract is added to the rice wine for GABA monitoring.The five ratios of rice bran are enriched,and the rice bran extract is added to the rice wine before the pre-fermentation and the post-fermentation,and the rice bran fermentation broth is added to the rice wine before the post-fermentation than before the pre-fermentation.The final rice wine GABA The content is high.When 20%of the rice bran extract relative to the raw material is added in the post-fermentation process,the GABA content of the rice wine after the fermentation is about 7 times that of the control group.(5)The effect of adding rice bran extract on the quality of rice wine.The sensory score,electronic tongue and GC-IMS determination of rice wine with rice bran extract were carried out to study whether the rice bran extract would affect the color,texture,taste,taste and smell of rice wine.It is concluded that adding rice bran extract does not affect the taste and smell of rice wine,and can improve the nutritional value of rice wine. |
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