|Title:||不同米含量比例對味噌發酵之影響與味噌乾燥方法之探討||Other Titles:||Miso Fermentation as Affected by Rice Content and Preparation of Miso Powder||Authors:||馮淑慧
Robin Y.-Y. Chiou
|Keywords:||發酵食品;味噌;味噌粉;米穀粉;Fermented foods;miso;miso powder;rice powder||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||187-194||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Various percentages of rice in proportional to total weight of rice and soybean used for miso preparation, i. e., 30, 60 and 80% after cooking were subjected to koji making and miso preparation. Protein contents decreased and reducing sugar contents increased with increases of rice content used for miso preparation. During the fermentation period up to 4 months, moisture, protein and amino acid contents and color of the products increased while pH values of the products decreased with increases of fermentation time. When the aged miso products were dehydrated in a forced-air oven, significant browning of the products resulted in low sensory acceptance was observed. After dehydration and pulverization, the powders were hygroscopic. However, when the aged miso was previously mixed with various amounts of dry heat treated rice powder and dehydrated, the higher added rice powder the more rapid dehydration rate was achieved. An acceptable product with fine flavor, color and hygroscopic quality was obtained by addition of 40% of rice powder into the aged miso to facilitate dehydration and enhance miso powder production.
|Appears in Collections:||農業化學組|
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