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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
237
ss fermented Condiments and Pigments
for liquefaction, saccharification, and ethanol fermentation. e red
mold rice is also a part of the raw materials in the brewing. e whole
fermentation process can be divided into two stages: the stage of liq-
uefaction and saccharification and the stage of ethanol fermentation.
During the stage of liquefaction and saccharification, the inocu-
lated rice meal (50 kg) is added with 60 kg cold boiled water, and
mixed well in ceramic jars. e temperature is controlled below
38°C. After 24 hours, 40 kg cold boiled water is added into the mash
again, and the ethanol fermentation begins. e mash is stirred once
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Publisher Resources

ISBN: 9781439844960