Title: Preparation of Rice Beverage by Mixed Fermentation Lactic Acid Bacteria
Abstract: This essay is aimed at producing rice beverage using rice and malt as main raw materials.The rice beverage can be produced with the following processing steps: mixing,elatinization,smashing,mashing,fermentation by mixed lactic acid bacteria,and addition of apple juice,sugar and CMC.The optimum ratio of rice and water 1:10 before saccharification.For saccharification,the optimum wort concentration and the saccharifying enzyme dosage were 30% of raw materials and 1% of liquid fermentation,respectively.For pro-fermentation,the best ratio of Streptococcus thermophillus and Lactobacillus bulgaricus,the amount of mother fermented liquid,fermentation time and temperature were 3:2,1%~3%,70~80 hours and 37 ℃,respectively.For post-fermentation,the best temperature was 4~5 ℃ and the time was 15~20 days.Under the optimized conditions,the rice beverage was produced with abundant nutrition and excellent flavor.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 1
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