Monitoring of Alcohol Fermentation Condition of Brown Rice Using Raw Starch Digesting Enzyme

생전분 분해효소를 이용한 현미 알콜발효조건의 모니터링

  • 신진숙 (계명대학교 식품가공학과) ;
  • 이오석 (계명대학교 전통미생물자원개발 및 산업화센터) ;
  • 김경은 (㈜계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2003.04.01


The 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 primary variables were conducted the reaction surface regression analysis for the particle size of brown rice (20 40 60 mesh) the enzyme content (0.1,0.3,0.5%) and the agitating rate (0,100,200 rpm). Their optimization was 35~42 mesh for the size of particle and 0.32~0.43% for enzyme content by SAS (Statistical Analysis System). The coefficient of determination ($R^2$) in ingredients was admitted at the significant level of 5~10% in all ingredients except for a reducing sugar. Predicted values at optimum alcohol fermentation condition agreed with experimental values. During the fermentation, pH was decreased from 6.25 to 4.34, and total acidity was increased from 0.15 to 0.2. The amino acidity was decreased from 1.88 to 0.92, reducing sugar and total sugar contents were decreased 213 mg% and 1,077 mg%, respectively. Alcohol content was increased to 10% after 48 hr fermentation.


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