Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 5
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- Pages.666-673
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- 1988
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- 0367-6293(pISSN)
Effects of Prefermentation and Extrusion Cooking on the Lactic Fermentation of Rice-Soybean Based Beverage
예비발효 및 압출조리 전처리가 쌀-대두분 혼합액의 유산균 발효에 미치는 영향
- Lee, Cherl-Ho (Department of Food Technology, Korea University) ;
- Souane, Moussa (Department of Food Technology, Korea University) ;
- Rhu, Ki-Hyung (Department of Food Technology, Korea University)
- Published : 1988.10.01
Abstract
The enhancement of the growth of lactic bateria in rice-based beverage was achieved by the prefermentation of cereals with a mixed culture of Bacillus and yeast followed by extrusion cooking. The rice-soybean milk blend was inoculated with a mixed culture of Bacillus laevolactis and Saccaromyces cerevisiae, and fermented in solid state at
쌀을 기질로 하는 유산균 음료 발효에서 Bacillus와 효모의 혼합배양을 이용한 고체상태 예비발효와 extruder를 이용한 압출조리 전처리가 유산균의 생육을 증진하는 효과에 대하여 검토하였다. Bacillus laevolacticus와 Saccharomyces cerevisiae의 혼합배양을 쌀과 탈지 대두분의 혼합물에 접종하여 고체 상태로