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KMID : 0380620120440030306
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 3 p.306 ~ p.311
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Alcohol Fermentation of Uncooked Ground Rice with Ultrasonication Process
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Lee You-Jin
Kang Sung-Tae
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Abstract
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This study was performed to evaluate the effects on saccharification and alcohol fermentation, according to the size of the ground rice (12, 20, 35 mesh) and ultra sonication process (15, 30, 60, 120 min). After saccharification of the ground rice samples for 3 h at 60oC, sugar content was observed to be high in the order of cooked ground rice (CGR) > ultrasonicated ground rice (UGR) > ground rice (GR), in all sizes of ground rice. Further, higher sugar content was obtained by increasing the time of ultrasonication process. Almost 90% saccharification of CGR (11.5oBx) could be reached up to 10.2oBx by ultrasonicating 35 mesh ground rice for 120 min. After alcohol fermentation on the 35 mesh saccharified-UGR for 4 days at 25oC, 16.7% alcohol concentration could be obtained, as high as of CGR (17.2%). After 4 days of alcohol fermentation, UGR showed a lower pH and a higher acidity (pH 4.06-4.17, 0.99-1.1%) than CGR (pH 4.27, 0.75%).
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KEYWORD
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ground rice, cooked rice, saccharification, alcohol fermentation, ultrasonication
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