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| 篇名 | 泡盛酒製造研究Ⅰ. Aspergillus awamori培麴條件之探討 |
|---|---|
| 卷期 | 51:1 |
| 並列篇名 | Studies on Preparation of Awamori Rice WineⅠ. Research on Aspergillus awamori Incubating Condition |
| 作者 | 張立人 、 王子慶 、 吳明昌 、 楊淑宜 |
| 頁次 | 85-97 |
| 關鍵字 | awamori 、 awamori-koji 、 black aspergillus 、 泡盛酒 、 泡盛酒麴 、 黑麴黴 |
| 出刊日期 | 200503 |
中文摘要
本文旨在研究探討以蓬來米為基質接種Aspergillus awamori之最適培麴條件。蓬來米經浸漬12小時後，於蒸煮前含水量可達32.5%，可使米較易蒸熟。培麴條件為溫度30℃、濕度90%，通氣培養2天，可得到最佳的澱粉.及蛋白.活性，分別為96U/mL、0.8U/mL。
英文摘要
The soaking of polished rice with water at 25 for 12 hours f℃acilitated the subsequent cooking of rice, the moisture content of swollen rice after soaking was 32.5%. The optimum condition for koji-making was as following: the cooked rice inoculating with Aspergillus awamori was incubated at 30, 90% RH, with ℃proper aeration for 2 days. The amylase and protease activity of rice-koji were 96 and 0.8 U/mL, respectively.