糙米發酵飲品製造之研究

Abstract

本研究擬結合營養豐富之糙米與微生物發酵等二種有益人體健康與養生之特質，開發一種機能性糙米發酵飲品。即以糙米為原料，利用麴菌之多種水解酵素活性以及特殊增香酵母進行低度酒精發酵，製得一種營養豐富，風味特殊之機能性飲料，期能增加稻米加工產品之種類，進而提高糙米消費量。內容包括1). 最適米麴菌種與產香型酵母之篩選，2).最適酵素水解條件之建立，3).水解液之濃縮、乾燥與調合條件之建立。

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.