Study on the Fermentation Technology of Enzymatic Rice Bran

Abstract

Abstract: The rice bran containing embryo has many kinds of bioactive matter and enzymes when being fermented and madeinto enzymatic rice bran to be used as functional food material in a new nutrition way. The fresh rice bran was fermented, a littlehoney and some live dried baker yeast. Taking reducing sugar level as the criterion of test, we designed an orthogonal test containingthree factors—yeast alive time, ferment time and inoculation quantity. The optimal fermentation conditions were: yeast alivetime 1h, fermental time 11h and inoculation quantity 1.2g yeast/20g rice bran. The reducing sugar level obtained was 13.682mgper 8g sample.

Key words: enzymatic rice bran, fermentation technology, optimization, rice bran

CHEN Shu-Lai, YANG Xiao-Ming, LIU Wei-Min, YANG Yan-Ping. Study on the Fermentation Technology of Enzymatic Rice Bran[J]. FOOD SCIENCE, 2005, 26(7): 275-277.

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Study on the Fermentation Technology of Enzymatic Rice Bran

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