Study on Sake Fermentation Process from High-temperature Instantaneous Gelatinized Rice

doi:10.7506/spkx1002-6630-200905049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 209-213.doi: 10.7506/spkx1002-6630-200905049

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Study on Sake Fermentation Process from High-temperature Instantaneous Gelatinized Rice

ZHU Yi-bo1，ZHANG Jian-hua2，MAO Zhong-gui2，QI Bin1,*

(1. Laboratory of Fermentation Technology, Changshu Institute of Technology, Changshu 215500, China；
2. School of Biotechnology, Jiangnan University, Wuxi 214036, China)

Received:2008-05-19 Revised:2008-09-02 Online:2009-03-01 Published:2010-12-29
Contact: QI Bin1,* E-mail:qibin@126.com

Abstract

Abstract:

Through the central combination design of four key factors (ratio of rice to water, koji amount, initial pH and inoculation amount), the sake fermentation process from high-temperature instantaneous gelatinizated rice was investigated. In addition, the indexes of alcohol degree, α-amino acid content, total acid content and residual sugar content were determined, and the prediction model of alcohol degree was set up and optimized by response surface methodology (RSM). The validation experiment indicated that the prediction results by this model are consistent with the actual results. Meanwhile the experiment of feeding fermentation showed that the maintenance of yeast activity may benefit from the feeding. Moreover, the amino acid spectra indicated that the amino-acid concentrations of the obtained sake samples (α0, α1, α2 and α3) are between those of normal sake and rice wine.

Key words: high-temperature instantaneous gelatinization, sake, fermentation process, response surface methodology (RSM)

CLC Number:

TS2624

ZHU Yi-bo1，ZHANG Jian-hua2，MAO Zhong-gui2，QI Bin1,*. Study on Sake Fermentation Process from High-temperature Instantaneous Gelatinized Rice[J]. FOOD SCIENCE, 2009, 30(5): 209-213 https://doi.org/10.7506/spkx1002-6630-200905049

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Study on Sake Fermentation Process from High-temperature Instantaneous Gelatinized Rice

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