中国传统米发糕的现代加工技术  

Modern Production Technology of Chinese Traditional Fermented Rice Cake

作　　者：王玉芳[1] 赵思明[1] 陈勉[1] 熊善柏[1] 文雅[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2013年第12期115-118,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：米发糕是我国传统的大米发酵食品,具有悠久的加工历史。传统米发糕采用手工作坊和老浆发酵方法生产,微生物体系复杂,生产周期长,产品质量不稳定。针对米发糕的产业现状,介绍了我国典型米发糕的品质特征,在充分继承我国传统米发糕生产技术的基础上,提出了革新米发糕生产工艺的途径。通过米发糕加工机理的研究,专用水稻品种的筛选,优良发酵菌种的选培,以及加工工艺的优化,集成现代工程技术,建立生产线,生产米发糕专用发酵剂、米发糕专用粉和保鲜米发糕等形式的产品,为实现传统米发糕的工业化生产奠定基础,并使我国传统米发糕的生产向着安全健康、营养美味的方向发展。Fermented rice cake is a kind of traditional Chinese food which has a long history of processing in the south of China. The fermented rice cake was traditionally made by handwork and old pulp fermentation, by method with the disadvantages of complex microbial system, long production cycle, unstable product quality and poor storage stability prominently. For the present situation of the fermented rice cake industry, the paper has introduced the typical quality characteristics of fermented rice cake and then put forward some advices to innovative technology on the basis of fully inheriting the technical advantages of traditional fermented rice cake technology. We could lay the groundwork for industrializing production of traditional fermented rice cake through the research on mechanism of traditional fermented rice cake technology, raw materials selection, microbial strains screening, process optimization, integration modern engineering technology;a production line of special starter culture can be established to product special fermentation powder, preserved fermented rice cake and so on;traditional fermented rice cake can be developed toward a safe, healthy, nutritional and delicious direction.

关 键 词：米发糕 加工 技术 现代化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]