Title: Optimization on the technology of fermented brown rice beverage
Abstract: As brown rice raw material in this paper, it is gained brown rice grain fermentation beverage by the lactic acid bacteria and yeast fermentation. The results show that the suitable fermentation lactic acid bacteria is Lactobacillus plantarum. The best fermentation process of brown rice beverage is: first, lactic acid fermentation, Lactobacillus plantarum, inoculum 3%, ferment 11 h at 37 ℃ and then yeast fermentation, yeast, inoculum 0.2%, ferment 5 h at 35 ℃. The color of brown rice beverage is light yellow. At the same time, it has good fluidity, smooth tastes, scient of grains and fermented mellow and taste ofsweet and sour. The contents of total sugar 15 mg/mL, content of alcohol 0.8%, titratable acid 55 °T.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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Cited By Count: 1
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