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KMID : 1007519990080060387
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Food Science and Biotechnology
1999 Volume.8 No. 6 p.387 ~ p.390
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Alcoholic Fermentation of Colored Rice Supplemented with Inactive Dry Brewer´s Yeast
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Lee, Won Jong
Shelton, David R./Kwon, Ki Jun
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Abstract
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A grist of 10% colored and 90% milled rice was liquefied with heat stable α-amylase at 80℃. After liquefaction at 80℃ for 1 hr, the mashes were saccharified with amyloglucosidase at 60℃ for l hr. Colored rice mash prepared by adding 1 ㎏ grains to 4 L water contained 16.6 g dissolved solids per 100 mL and 10 ㎎/L free amino nitrogen. The mash was supplemented with inactive dry brewer´s yeast at 100 ㎎ free amino nitrogen/L and compared with unsupplemented mashes in terms of ethanol yield. The dissolved solids of unsupplemented colored rice mashes decreased from 16.6 g/L to 12.3 g/L after 96 hr of fermentation. With an inactive dry brewer´s yeast supplementation, the dissolved solids decreased to 1.7 g/L. Colored rice mash supplemented with inactive dry brewer´s yeast produced over 8.7% (v/v) ethanol within 96 hr of fermentation at 25℃, while the colored rice mash not supplemented with inactive brewer´s yeast produced only 3.0% ethanol in the same condition.
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