Optimization of brewing technology and antioxidant activity of cinnamon fermented glutinous rice
Using pearl glutinous rice as raw material and degreased cinnamon as auxiliary material,cinnamon fermented glutinous rice with certain an-tioxidant activity was prepared.The effects of cinnamon extract and Jiuqu addition,fermentation temperature and time on sensory scores of cinnamon fermented glutinous rice were investigated by single factor test.The brewing technology was optimized by using orthogonal test,and the physicochem-ical indexes and antioxidant activities of cinnamon fermented glutinous rice were determined.The results showed that the optimal brewing technology of cinnamon fermented glutinous rice were as follows:cinnamon extracts addition 0.075%,Jiuqu addition 1.2%,fermentation temperature 30℃and time 3 d.Under these optimal conditions,the sensory score of cinnamon fermented glutinous rice was 83.3 points,the solid was 40.2 g/100 g,reducing sugar was 29.6 g/100 g,protein was 2.1 g/100 g,total acid was 0.14 g/100 g,alcohol content was 1.2%vol.The scavenging rates of 2,2'-diazo-bis-(3-ethylbenzothiazolin-6-sulfonic acid)diammonium salt(ABTS),1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals were 100.0%,100.0%and 35.79%,respectively.The cinnamon fermented glutinous rice was light yellow,delicate in taste,mellow and sweet,with unique cinnamon flavor and good antioxidant activity.
万方数据
维普
