发芽、发酵对米粉品质的影响  

The Effects of Germination and Fermentation on Rice Flour

作　　者：杨玎玲 范冬雪[1,2] 吴继红 胡小松[1,2] 沈群 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家果蔬加工工程技术研究中心,北京100083

出　　处：《中国食品学报》2017年第12期293-299,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303106)

摘　　要：以糙米、精米、发芽糙米、发芽发酵糙米、发酵糙米、发酵精米6种富硒稻米粉加工成湿米粉,采用快速黏度分析仪(RVA)、质构仪等研究发芽、发酵前后的米粉的糊化特性、质构特性,比较各种米粉的蒸煮品质,开发出品质较好的米粉。发酵发芽糙米米粉和发酵精米米粉较硬,有弹性、韧性,然而较易咬断,蒸煮损失率低,复水性较适中,米粉整体品质较好,说明本方法是一种很好的米粉加工方法。Six kind of rice namely brown rice, white rice, germinated brown rice, germinated and fermented brown rice, fermented brown rice and fermented white rice were investigated by RVA and texture analyzer to get better processing quality characteristics rice flour. The result indicated that germinated and fermented brown rice and fermented white rice had the greater hardness, better chewy, tenacity but easily snapped with low cooking loss and moderate rehydration. So, considering the overall rice flour quality, the germinated and fermented brown rice and fermented white rice was more suitable for further processing.

关 键 词：米粉 发芽 发酵 加工 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]