发酵碎米理化性质的变化及与米粉品质的关联性  

Physico-chemical properties changes of fermented broken rice and its relationship with rice noodles quality

作　　者：张玉荣[1] 王云光 周显青[1] 陶华堂[1] 邓锋[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南山信粮业有限公司,河南商城465350

出　　处：《粮食与饲料工业》2013年第11期20-24,27,共6页Cereal & Feed Industry

摘　　要：为了提高碎米的利用率,以籼碎米为原料,利用自然和植物乳酸菌发酵碎米,研究发酵对碎米理化性质的影响,探索碎米理化性质变化与米粉品质的关联性。结果表明,碎米发酵后,发酵液的pH值降低、固形物含量升高;淀粉、脂肪酸值和白度升高,而蛋白质、脂肪和灰分下降,且植物乳杆菌发酵时比自然发酵的作用更好。碎米的理化指标中淀粉、蛋白质、脂肪、脂肪酸值、白度和灰分与其米粉品质都有较显著的关联性。To increase the utilization ratio of broken rice, using the commercial broken rice as material, the effects of both natural and Lactobacillus Plantarum fermentation on the physieo-chemical properties of broken rice were investigated to explain the relationship between the physico-chemieal changes and rice noodles quality. The results showed that the pH value of the fermentation liquid decreased, while the solid content increased; starch, fatty acid and whiteness increased, while the content of protein, fat and ash decreased; the quality of fermented rice noodles was better than those without fermentation. And there were some significant correlation among the physico-chemical indexes of fermented rice such as the content of starch, protein, fat, fatty acid,ash, whiteness and the quality of rice noodles.

关 键 词：碎米 发酵 理化性质 米粉品质 关联性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]