Skip to Main Content
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
272
ssf for foods and beverages
3 kg steamed rice, seal the jar, and maintain the temperature
at 28°C–30°C for 6–7 days. e mixtures prepared in this
way are like red rice wine and can be served as seed mash for
inoculating a large quantity of steamed rice.
2. Seed paste preparation (Method 2): e red mold rice is
steeped in a water– acetic acid solution for about 2 h. (red
mold rice: water: acetic acid = 1: 11: 0.2), then the mixture is
ground to seed paste (see Figure8.44).
Figure 8.43 Red mold rice incubated in a box.
Figure 8.44 Seed paste prepared by steeping red mold rice in an acetic acid- water solution.
273
ss fermented Condiments and ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960