Preparation Of Lycium Barbarum-brown Rice Enzymes Rich In ?-aminobutyric

Wolfberry,a medicinal material and food material,contains rich nutrition substances and has excellent medicinal value.In recent years,enzyme products have been widely recognized by the public.However,there are relatively few kinds of enzyme products developed in our country.Most of them are mainly fruit and vegetable enzyme beverages or are sold in the market in the form of health products.Brown rice is a common cereal raw material.It has rich nutritional value.It is not recognized by the public because its taste is not as good as refined rice.In this study,wolfberry and brown rice are mixed for fermentation.Lactobacillus and Angel yeast are used as fermentation strains for staged fermentation.The fermentation conditions are optimized to develop an enzyme product that is rich in Gamma-Aminobutyric acid(GABA)and has excellent flavor and nutrition.The specific research is as follows:1.Pre-fermentation treatment of raw materials: wolfberry was washed,soaked and beaten.An appropriate amount of sodium sulfite or sodium bisulfite was added.It was placed for twelve to twenty-four hours for raw material sterilization;Brown rice was soaked,germinated,dried and pulverized.Beating treatment was carried out according to a certain proportion.Pasteurization was adopted for pre-stage sterilization treatment.2.Single factor test and orthogonal test were adopted to optimize the process.The optimal process conditions were determined by comparing the utilization rate of total sugar and reducing sugar and GABA content under different conditions.According to the final results,the optimal fermentation conditions were determined as follows: wolfberry to brown rice equals to one to two,raw material to liquid ratio equals to one to seven,liquid volume: fifty percent,lactobacillus inoculation amount two percent,Angel wine yeast inoculation amount one percent,lactobacillus fermentation at thirty-seven degrees centigrade for three days,yeast fermentation at twenty-eight degrees centigrade for two point five days.Under the optimum conditions,the total sugar utilization rate was 75.3%,the polyphenol content was 236.6 ug/mL,the protease concentration was 281.4 ug/mL,the GABA content was 146.2 ug/mL,the alcohol content was 12.2 degrees,and E.coli was not detected.3.The electronic nose detected the optimized process preparation product.The results shows that the fermented product contains nitrogen and oxygen compounds,aromatic components and ethanol.4.Under the optimized conditions,GABA production is induced by adding glutamic acid.The optimal addition amount is determined to be two point five percent by single factor test.GABA content in fermentation fluid induced by addition of two point five percent glutamic acid increases thirty-four percent compared with the fermentation product without addition of glutamic acid.Compared with the fermentation stock,the result increases seventy-two percent.5.Through antioxidant analysis,compared with ascorbic acid,the hydroxyl radical scavenging ability of fermentation fluid is relatively small,the total reducing ability is very good.According to above optimized process preparation,a lycium barbarum and brown rice ferment product with alcohol flavor,moderate acidity,beneficial to the body and sufficient nutrition was obtained.6.Simulated gastric digestion experiments are carried out on fermented products.The release amount of polyphenol and GABA increases with the increase of digestion time.However,there is no obvious effect on protease release in gastric environment.7.Through sensory evaluation,the enzyme product is a fermented aroma and rice wine aroma,moderate acidity,yellow liquid,slightly precipitated and shaken edible taste is better,rich in ?-aminobutyric acid fermented beverage.