传统发酵米粉纯种发酵工艺优化  

The Optimization of Pure Fermentation Technology of Traditional Fermented Rice Noodles

作　　者：肖勇生 黄安全 包珍 张良 XIAO Yongsheng;HUANG Anquan;BAO Zhen;ZHANG Liang(Jiangxi Provincal Reaearch Institute of Food and Fermentation,Yichun 336000;Yichun Research Center of Rice Noodles Products,Yichun 336000)

机构地区：[1]江西省食品发酵研究所,宜春336000 [2]宜春市米粉制品工程技术研究中心,宜春336000

出　　处：《食品工业》2019年第9期129-131,共3页The Food Industry

摘　　要：以籼米为主料,采用乳酸菌和酵母菌纯种发酵制备传统发酵米粉。通过单因素试验,考察了接种比例、发酵温度、发酵时间、接种量这4个因素对传统发酵米粉品质的影响,然后通过L9(34)正交试验对发酵工艺进行优化,并确定最优发酵工艺条件:接种比例(乳酸菌与酵母菌质量比)=3︰1,接种量2%,发酵温度25℃,发酵时间5.5 d,在此工艺条件下获得的发酵米粉形态、风味、口感俱佳。Indica rice as the main raw material, the traditional fermented rice noodles were prepared by pure fermentation of lactic acid bacteria and yeast. By single factor test, 4 factors including the ratio of lactobacillus to yeasts, fermentation temperature, fermentation time and the additive amount of pure breed were investigated respectively. After that, the fermentation process was optimized by L9(34) orthogonal test, and the optimal fermentation conditions were as follows: 3︰1 of the ratio of lactobacillus and yeast, 2% of the additive amount of pure breed, 5.5 d of fermentation time and 25 ℃ of fermentation temperature. The traditional fermented rice noodles prepared under the conditions have good morphology, flavor and taste.

关 键 词：传统发酵米粉 纯种发酵 风味 

分 类 号：TS2[轻工技术与工程—食品科学与工程]