期刊论文

中文

食品工业科技

1002-0306

2009

6

328-329

(2007AA201C10):湖北省科技攻关项目

本校为第一机构

研究分析了传统米茶和功能米茶的主要成分.结果表明,原料大米制成米茶后,碳水化合物和蛋白质的含量明显减少,粗纤维和谷物不溶性膳食纤维含量明显增加.糙米发芽后制成的功能米茶富含γ-氨基丁酸,而在传统米茶中未检出γ-氨基丁酸.

Analysis on the main composition of traditional rice-tea and function rice-tea.The results showed that the carbohydrate and protein content of rice-tea decreased, the content of dietary fiber and crude fiber increased. There are many γ-aminobutyric acid in function rice-tea, however in traditional rice-tea...