Effects of prefermentation and extrusion cooking on the lactic fermentation of rice-soybean based beverage
1988
Lee, C.H. | Moussa, S. | Rhu, K.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
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 inculated with a mixed culture of Bacillus laevolactis and Saccharomyces cerevisiae, and fermented in soild state at 45 deg C. 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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