CAJ | 학술논문

为进一步比较糙米酵素的制备工艺，选择淀粉酶活力为指标，研究不同发芽条件对发芽糙米淀粉酶活力的影响，比较糙米直接发酵和糙米先发芽再发酵来制备糙米酵素的淀粉酶活力差异。结果表明：糙米的最佳发芽条件为浸泡温度32℃、浸泡时间24 h、发芽温度32℃、发芽时间28 h；在酵母菌接种量4%，发酵时间6 h，发酵温度30℃条件下，糙米先发芽再发酵方法制备的糙米酵素淀粉酶活力为890.5 U/g，高于糙米直接发酵的制备工艺。
위진일보비교조미효소적제비공예，선택정분매활력위지표，연구불동발아조건대발아조미정분매활력적영향，비교조미직접발효화조미선발아재발효래제비조미효소적정분매활력차이。결과표명：조미적최가발아조건위침포온도32℃、침포시간24 h、발아온도32℃、발아시간28 h；재효모균접충량4%，발효시간6 h，발효온도30℃조건하，조미선발아재발효방법제비적조미효소정분매활력위890.5 U/g，고우조미직접발효적제비공예。
In order to compare to preparation method of brown rice leaven, the effects of different germination conditions on the amylase activity of germinated brown rice and the differences between the direct fermentation and the fermentation after germination were studied. The results showed that the optimum germination conditions were as follows: the soaking temperature was 32 ℃, soaking time was 24h, germination temperature was 32 ℃, germination time was 28 h. The amylase activity of brown rice leaven prepared by the fermentation (inoculation quantity of yeast was 4%, fermentation time was 6 h and fermentation temperature was 30 ℃) after germination was 890.5U/g, which higher than that of the direct fermentation method.