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Study on Preparation of a Fermented Drink Made from Brown Rice
A new and functional fermented beverage combining two functional food elememts, nutritious brown rice and fermentation, are developed in this study. Rice koji due to its plentiful hydrolytic enzymes, and yeasts that are capable of producing pleasant aroma will be used in this study. The objectives of this project are going to investigate the factors affecting microbial bioconversion of brown rice. These include: 1). screening of fungal strains and yeasts for optimal enzymatic hydrolysis of brown rice and alcohol fermentation with characteristic aroma generation, respectively. 2). establishment of the optimal conditions for enzymatic hydrolysis by koji; and 3). establishment of the conditions for concentration and blending of hydrolysates of brown rice. Increased consumption of rice is therefore expected due to the production of fermented brown rice.
|Appears in Collections:||食品暨應用生物科技學系|
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