한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권2호
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- Pages.104-107
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
찹쌀의 수침 시간에 따른 수침액의 효소 및 미생물에 관한 특성
Characteristics on Enzyme and Microorganism by Soaking Time of Glutinious Rice
초록
This study was attempted to simplify the complex steeping mechanism and propose the scientific approach of microorganism. As Enzyme activity showed that as steeping hours increase, the а-amylase activity increased. Most commonly microorganisms in steeping liquid were Corynebacter spp., Candida spp. and Lactobacillus spp. According to results, steeping acidifies the character of glutinous rice, affec-ting the starch's n-amylase and bring about component's changes. As Candide spp. and Lactobaillus spp. of the steeping liquid increase, the character of liquid is acidifying.
키워드