Keywords
Fatty Acid Value, Rice, Beer, Antioxidant, Lipase
Abstract
Study the relationship between rice fatty acid value and rice freshness, and analyze the effect of rice fatty acid value on the antioxidant performance of beer. At the same time, the effect of storage time on the fatty acid value of rice was investigated, and its change mechanism was discussed. The results show that the detection method of rice fatty acid value is simple to operate and has good precision. There is a good correspondence between the fatty acid value of rice and the freshness of rice. Rice with low fatty acid value has better freshness. The fatty acid value of rice is positively correlated with the TBA value of wort and mature fermentation broth. The higher the fatty acid value, the higher the degree of oxidation of beer, and the worse the antioxidant performance of beer. The fatty acid value of rice increases linearly with the extension of storage time. For every 10 days of extension, the fatty acid value of rice increases by 2 to 3 units. Lipase in rice is the main reason for the increase in the fatty acid value of rice during storage
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Original research done by He Xi, Zhang Wujiu, Fang Guiquan, Li Huiping, Li Lin, Li Hong
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