酵母发酵米浆制作米发糕工艺  

Technology of Making Rice-steamed Chinese Sponge Cake with Yeast-fermented Rice Paste

作　　者：唐慧 范洪臣[1] 茜琳 陈凤莲[1] 张娜[1] TANG Hui;FAN Hongchen;XI Lin;CHEN Fenglian;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2023年第22期68-73,共6页Food Research and Development

基　　金：黑龙江省科技重大专项资助(2020ZX08B02)。

摘　　要：该研究以感官评分为指标,以乳酸菌预先发酵大米为原料,以水、糖、酵母粉的添加量,酵母发酵时间与发酵温度为单因素变量,基于响应面法优化酵母菌发酵米浆制作米发糕的工艺参数。研究表明,最佳制作工艺为乳酸菌预先发酵的湿米500 g、水270 mL、绵白糖49.0 g、酵母粉2.0 g、酵母发酵时间2.0 h、酵母发酵温度35℃,在该配方下制作出的米发糕感官评分为87.13,米发糕的口感绵软、内部气孔均匀致密、色泽纯正、有柔和的发酵香气。In this study,the process parameters for making rice-steamed Chinese sponge cake with yeast-fermented rice paste were optimized using the response surface methodology with sensory evaluation as the indicator,pre-fermented rice by lactic acid bacteria as materials,and the amounts of water,sugar,and yeast powder,as well as the fermentation time and temperature of yeast as single-factor variables.The results showed that the optimal process parameters were as follows:500 g of pre-fermented rice by lactic acid bacteria,270 mL of water,49.0 g of powdered sugar,2.0 g of yeast powder,fermentation time of 2.0 h,and fermentation temperature of 35℃.Under this formulation,the sensory score of the rice-steamed Chinese sponge cake was 87.13.The ricesteamed Chinese sponge cake exhibited a soft and tender texture,uniform and compact internal pores,a pure color,and a mild fermented aroma.

关 键 词：乳酸菌发酵米 酵母菌发酵 米发糕 配方 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]