Title: Study on Producing New Kind of Cereal by Pure Fermentation with Early Indica Rice
Abstract:[Objective] The aim was to study the optimum pure fermentation condition.[Method] The fermentation test of yeast Y22 and lactobacillus L15 with different ratio(1∶1,2∶1,3∶1 and 4∶1)was made to screen o...[Objective] The aim was to study the optimum pure fermentation condition.[Method] The fermentation test of yeast Y22 and lactobacillus L15 with different ratio(1∶1,2∶1,3∶1 and 4∶1)was made to screen out the optimum ratio of strains.Through evaluation of the fermentation effect and time,the optimum fermentation temperature was determined.The fermentation condition was optimized by the orthogonal test.[Result] The product had a sour taste when the lactobacillus content was too large,while the product had a alcohol taste when the yeast content was too large.When the ratio of lactobacillus and yeast was 3∶1,the taste of fermented early rice was the best.With the rise of temperature(25 ℃),the needed fermentation time decreased gradually.When it was above 25 ℃,the rice favor was influenced.The effect of ratio of lactobacillus and yeast on the product quality was the biggest and that of inoculation amount was the least.[Conclusion] The optimum formula of pure fermentation was that L15∶Y22=2.5∶1.0,the fermentation temperature was 28 ℃,the fermentation time was 5 d and the inoculation amount was 2%.Read More
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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