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KMID : 0380619880200050666
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.666 ~ p.673
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Effects of Prefermentation and Extrusion Cooking on the Latic Fermentation of Rice - Soybean Based Beverage
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Abstract
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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 45℃. It was extruded in an autogenous single screw extruder for sterilization as well as for partial digestion, and subjected to lactic fermentation in liquid state. The combined prefermentation and extrusion cooking increased the content of water soluble solid. It stimulated the growth of lactic bacteria as well as the acid production and increased dispersion stability and sensory acceptability.
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