Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast  

作　　者：LUO Lijuan CHENG Zixuan QIAO Fan XIONG Gangping LIU Jun HUANG Qingming LI Jiangtao LIN Qinlu LIU Chun 

机构地区：[1]National Engineering Research Center for Rice and By-product Deep Processing,School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China [2]College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China [3]Hunan Zhunong Rice Industry Co.,Ltd.,Yiyang 413000,China

出　　处：《Rice science》2024年第5期489-493,I0001-I0005,共10页水稻科学（英文版）

基　　金：supported by the Natural Science Foundation of Hunan Province,China(Grant No.2023JJ30997);the National Key Research and Development Program of China(Grant No.2022YFD2101303);the Hunan Science and Technology Innovation Plan,China(Grant No.2023ZJ1070);the Local Fund for Science and Technology Development Guided by the Central Government,China(Grant No.2023ZYC008);the Hunan Forestry Science and Technology Research and Innovation Fund Project,China(Grant No.XLKY202326);the Scientific Research Project of Central South University of Forestry and Technology,China(Grant No.2022ZK3042)。

摘　　要：To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.

关 键 词：DRIED COOKING YEAST 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]