摘要
以糙米为原料,以淀粉酶活力为指标,研究发酵条件对糙米酵素淀粉酶活力的影响。结果表明:酵母用量为4%,发酵时间5h,发酵温度30℃时,淀粉酶活力最强。
The paper took the brown rice as raw material,amylase activity as index,studied effect of fermentation conditions on amylase activity of brown rice.The result showed that the yeast dosage of 4%,fermentation time of five hours,temperature of 30℃,the amylase activity was the strongest.
出处
《中国酿造》
CAS
北大核心
2008年第11X期65-67,共3页
China Brewing
基金
黑龙江省教育厅2007年项目(115123036)
关键词
糙米
发酵
淀粉酶
brown rice
fermentation
amylase
