Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 4
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- Pages.412-418
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Monitoring of Alcohol Fermentation Condition with Brown Rice Using Raw Starch-Digesting Enzyme
생전분 분해효소를 이용한 현미 알콜발효조건의 모니터링
- Lee, Oh-Seuk (Department of Food Science and Technology, Keimyung University) ;
- Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
- Ha, Young-Duck (Department of Food Science and Technology, Keimyung University) ;
- Kim, Kyungeun (Department of Food Science and Technology, Keimyung University) ;
- Shin, Jin-Suk (Department of Food Science and Technology, Keimyung University) ;
- Kwon, Hun (Samhwafoods Co., Ltd)
- 이오석 (계명대학교 식품가공학과) ;
- 정용진 (계명대학교 식품가공학과) ;
- 하영득 (계명대학교 식품가공학과) ;
- 김경은 (계명대학교 식품가공학과) ;
- 신진숙 (계명대학교 식품가공학과) ;
- 권훈 (삼화식품(주))
- Published : 2001.12.01
Abstract
This study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology(RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The optimal yeast strain for fermentation of uncooked brown rice was S. cerevisiae GRJ. The polynomial equation for alcohol contents, brix pH and total acditiy showed 0.8828, 0.8409, 0.9431 and 0.9280 of R
본 연구에서는 현미의 무증자 알콜발효조건을 설정하고자 반응표면분석으로 알콜발효조건을 모니터링하였다. 그 결과 무증자 알콜발효에 적합한 S. cerevisiae GRJ를 선발할 수 있었다. 알콜함량, brix, pH 및 총산에 대한 회귀식의