A two-stage process was used to prepare rice alcohol, i.e., saccharification of glutinous rice by Q3, followed by fermentation. Q3 was cultured during the saccharification stage, and GY-1 was added in the fermentation stage. Total sugar content and reducing sugar content in these two stages were analyzed. The relationship between the production proportion and consumption of the reducing sugar in the saccharification interval was analyzed using reducing sugar indices. It is an important rule that the high-concentration syrup and oligosaccharides prepared by glutinous rice could reach 42°Bx and 250 mg/mL by high-concentration fermentation in the growth stage of Q3.
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| http://dx.doi.org/10.1021/acsomega.0c05452 | DOI Listing |
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