优势微生物组成对米发糕品质的影响  

Effects of Advantaged Microbial Bacteria Combination on the Quality of Fermented Rice Cake

作　　者：文雅[1] 王玉芳[1] 赵思明[1] 荣建华[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》2016年第6期1-5,共5页Journal of the Chinese Cereals and Oils Association

基　　金：华中地区大学农业科技服务技术集成与示范(2013BAD20B06);湖南省科技厅重大专项(ZDN009);中央高校基本科研业务费专项(2012ZYTS026)

摘　　要：接种酵母菌和乳酸菌复合菌株或酵母菌和根霉复合菌株制作米发糕,采用动态流变仪、氨基酸自动分析仪、气相色谱-质谱仪分析米发糕的质地、滋味和气味特征,研究优势微生物组成对米发糕品质的影响,为米发糕的品质控制提供依据。结果表明:微生物组成对米发糕品质有显著影响,接种酵母菌和乳酸菌复合菌株的米浆糊化温度较低,米发糕质地较柔软,甜味和鲜味氨基酸含量较高,挥发性物质种类较丰富,其特征香气物质为苯乙醇、辛酸乙酯、癸酸乙酯和棕榈酸乙酯。大米发酵体系中酵母菌和乳酸菌的协同作用优于酵母菌和根霉,使大米淀粉、大米蛋白质的水解程度更高,产生较多的呈味氨基酸和香气物质。Yeast and lactic acid bacteria or yeast and rhizopus were inoculated to make fermented rice cake. The effects of advantaged microbial combination on the texture properties, taste and aroma characteristics of fermented rice cakes were investigated by dynamic rheometer, automatic amino acid analyzer and Gas chromatography - Mass spectrometry. The effects of advantaged microbial on the quality of fermented rice cakes were studied to provide theo- retical basis for the quality control of fermented rice cakes. The results indicated that the microbial combination had a significant impact on the quality of fermented rice cakes. The rice slurry with yeast and lactic acid bacteria inocula- tion had a lower gelatinization temperature, and fermented rice cakes had more soft texture and higher content of uma- mi amino acid and sweet amino acid. The fermented rice cake inoculated by yeast and lactic acid bacteria had more abundant volatile compounds, of which the characteristic volatile compounds are phenyl ethanol, ethyl octanoate, ethyl caprate and palmitic acid ethyl ester. The combination of the yeast and the lactic acid bacteria in the fermented rice slurry had better synergistic effects than the combination of yeast and rhizopus, in which the rice starch and rice protein hydrolyzed better and generate more delicious amino acid and volatile aroma compounds.

关 键 词：微生物组成 米发糕 风味 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]