查詢結果分析
相關文獻
- 酵母菌株和蒸餾處理對米酒粕營養組成之影響
- 「2008年蒸餾穀物國際研討會」與美國玉米乾酒粕生產考察報告
- 飼料中添加乾米酒粕餵飼土番鴨之生產效果與經濟效益
- 玉米啤酒粕青貯料製作成本調查與化學組成分析
- 玉米、啤酒粕、蔗渣青貯料餵飼乳公牛對其生長性狀及經濟效益之分析
- 玉米、啤酒粕、蔗渣青貯料餵飼肉羊對其生長性狀及經濟效益之分析
- 飼料中添加乾米酒粕餵飼北京鴨之生產效果與經濟效益
- 玉米啤酒粕青貯料餵飼雜交山羊對其生長性狀之影響
- Polyunsaturated Fatty Acid Production with Mortierella alpina by Solid Substrate Fermentation
- 玉米啤酒粕青貯料與玉米高粱酒粕青貯料飼養閹公乳羊經濟效益之研究
頁籤選單縮合
題名 | 酵母菌株和蒸餾處理對米酒粕營養組成之影響=Effects of Yeast Strains and Distillation on Nutritional Composition of Rice Dregs |
---|---|
作者姓名(中文) | 蔡淑珍; 吳宗諺; | 書刊名 | 臺灣農業研究 |
卷期 | 58:2 2009.06[民98.06] |
頁次 | 頁106-113 |
分類號 | 463.839 |
關鍵詞 | 米; 酒粕; 營養組成; 酵母菌; 發酵; 蒸餾; Rice; Rice dregs; Chemical composition; Yeast; Fermentation; Distillation; |
語文 | 中文(Chinese) |
中文摘要 | 米酒粕是國內米酒生產的大量副產物,了解米酒粕的營養價值有助於提昇米酒粕的加值利用。本試驗以台農71號為原料,探討酵母菌株和蒸餾處理對米酒粕營養組成之影響。依所接種之不同酵母菌株,分別進行熟米或生米發酵,於常溫發酵至終點時經壓濾酒糟以收得酒粕。結果顯示米酒粕的一般營養組成因發酵之酵母菌株不同而有所差異,生米發酵酒粕和熟米發酵酒粕之差異更為明顯。以米酒粕的主要成分粗蛋白質為例,菌株Fermivin PDM®和Danstil B®菌株熟米發酵酒粕的蛋白質含量分別為77.19%和66.16%;而Magic Koji®菌株生米發酵酒粕的蛋白質含量為59.67%。米酒粕的酒粕產率和其蛋白質含量呈顯著正相關性 (p < 0.05)。相對於熟米發酵酒粕,生米發酵酒粕含有較低蛋白質含量,較高的粗脂肪和粗纖維含量。酒醪蒸餾是產製米酒的重要加工步驟,分別於蒸餾前後收集蒸餾酒粕和未蒸餾酒粕並比較兩者營養組成。結果顯示,相較於未蒸餾酒粕,蒸餾酒粕有較低的粗蛋白質含量,但有較高的粗脂肪、粗纖維、灰分、碳水化合物、游離糖和直鏈澱粉等含量。和國外木質纖維素類穀糧酒粕不同,台灣米酒粕具高白蛋白質,是相當有潛力發展為高植物蛋白質來源。 |
英文摘要 | Fermented rice dreg is a valuable by-product of rice wine manufacture. This study was carried out to determine effects of yeast strains and distillation on nutritional components of rice dregs using rice variety TNG-71. Wine fermentations of steamed or non-steamed rice were inoculated with different commercial strains of yeast (Scharomyces cerevisiae). At the end of ambient fermentation, the solid dregs were separated from thin stillage and then used for chemical analyses. Results showed that the nutritional composition of rice dregs was affected by strains of yeast as well as the source of rice grain (steamed or non-steamed). For examples, crude protein, the main ingredient of rice dregs, was 77.19, 66.16 and 59.67% for the treatments of yeast strain Fermivin PDM (superscript ®) in steamed rice, yeast strain Danstil B (superscript ®) in steamed rice, and yeast strain Magic Koji (superscript ®) in non-steamed rice, respectively. In addition, there was a positive correlation (p<0.05) between dried yield and protein contents of rice dregs. Compared to fermented steamed rice, the rice dregs from fermentation of non-steamed rice had lower protein content but higher fiber and lipid. Since distillation of fermented mash is an important processing for spirit production from rice, the chemical composition of distilled and non-distilled dregs was compared. Results showed that the distilled rice dregs had lower protein but higher fat, fiber, ash, carbohydrate, free sugar and amylose, compared to the non-distilled rice dregs. Unlike the reported low protein of lignocellulosic distillers' grains, the dreg from rice wine manufacture contains high protein, and thus, may serve as a potential source of plant protein for food. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。