2011
DOI: 10.11002/kjfp.2011.18.6.875
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Quality Characteristics of Brown Rice Vinegar by Ferment Ratio

Abstract: Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content th… Show more

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Cited by 3 publications
(3 citation statements)
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“…The categories and contents of metabolites in jujube fruit directly affect its nutritional and developmental value. Our comprehensive analysis showed that dried jujube is rich in carbohydrates, flavonoids, polyphenols, vitamins, proteins, polysaccharides, and nucleotides, possessing high nutritional and biological value [15]. In this work, a total of 454 metabolites were identified and classified into 15 classes, (Table S2), including 83 lipids, 56 amino acids and derivatives, 53 flavonoids, 50 alkaloids, 44 organic acids, 31 nucleotides and derivatives, 34 phenolic acids, 30 terpenoids, 20 saccharides, 13 vitamins, 7 alcohols, 7 tannins, 6 coumarins, 2 steroids, and 18 other compounds.…”
Section: Metabolite Profiles Of Different Jujube Cultivarsmentioning
confidence: 97%
See 1 more Smart Citation
“…The categories and contents of metabolites in jujube fruit directly affect its nutritional and developmental value. Our comprehensive analysis showed that dried jujube is rich in carbohydrates, flavonoids, polyphenols, vitamins, proteins, polysaccharides, and nucleotides, possessing high nutritional and biological value [15]. In this work, a total of 454 metabolites were identified and classified into 15 classes, (Table S2), including 83 lipids, 56 amino acids and derivatives, 53 flavonoids, 50 alkaloids, 44 organic acids, 31 nucleotides and derivatives, 34 phenolic acids, 30 terpenoids, 20 saccharides, 13 vitamins, 7 alcohols, 7 tannins, 6 coumarins, 2 steroids, and 18 other compounds.…”
Section: Metabolite Profiles Of Different Jujube Cultivarsmentioning
confidence: 97%
“…Dried jujube is rich in amino acids, polysaccharides, organic acids, phenols, vitamins, and mineral nutrients. It can be eaten directly and is commonly used in food processing, such as for jujube chips, jujube paste, jujube vinegar, and jujube wine [15][16][17]. Jujube is also used as a traditional Chinese medicine, with many pharmacological benefits, such as aiding sleep, the protection of the liver and nerves, and anti-cancer effects.…”
Section: Introductionmentioning
confidence: 99%
“…(2), production of which enhances the flavor of makeolli and yakju (3). Ipguk originates from the Japanese brewing method in which microorganisms are intensively incubated and nurtured via artificial vaccination of sterilized media with a specific fungus (4). The crude amylolytic enzyme has a heightened saccharogenic power via artificial incubation of Rhizopus sp.…”
Section: Introductionmentioning
confidence: 99%