利用亚临界水开发增值食醋的研究

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI:10.26502/jfsnr.2642-110000136

S. Hirayama, Daigo Murakami, Yuri Fukagusa, Yuriko Hoshino, Kazuharu Yamato, Munehiro Hoshino, Mitsuru Sasaki

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摘要

采用亚临界水处理技术，对食品加工过程中残留的清酒酒糟和米糠进行液化，有效地制备了新型食醋。我们之前的研究报道，用亚临界水在120°C下处理240分钟，可以从清酒糟中回收高浓度的氨基酸[1,2]。对米糠亚临界水处理条件进行了研究

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Research on the development of Value-added Vinegar using Subcritical Treated Water

Sake lees and rice bran, which are residues from food processing, were liquefied by subcritical water treatment to effectively produce new vinegar. Our previous studies reported that high concentrations of amino acids can be recovered from sake lees treated with subcritical water at 120°C for 240 min [1,2]. In this study, the conditions for subcritical water treatment of rice bran were examined

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Journal of Food Science and Nutrition Research

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