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Study on Enhancement of Functional Property and Improvement of Manufacturing Process for a Fermented Drink Made from Brown Rice
|作者:||陳錦樹||關鍵字:||應用研究;Brown Rice;食品科技;糙米;發酵飲品;米麴;酵母;發芽糙米;Fermented Drink;Rice Koji;Yeast;Sprouted Brown Rice||摘要:||
This project is the continuation of the last year's study. A new and functional fermented beverage combining two functional food elememts, nutritious brown rice or sprouted brown rice and fermentation, are developed in this study. Rice koji or Rhizopus spp. due to their plentiful hydrolytic enzymes, and yeasts or lactic acid bacteria 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 fermentation with characteristic aroma generation, respectively. 2). establishment of the optimal conditions for enzymatic hydrolysis by koji and fermentation; 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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