复合菌种发酵对糙米饭口感和营养特性的影响  

Effect of Fermentation with Complex Strains on the Taste and Nutritional Propertiesof Cooked Brown Rice

作　　者：马铃铃 蔺泽雪 李江南 赵思明[2] 牛猛[2] 张宾佳 Ma Lingling;Lin Zexue;Li Jiangnan;Zhao Siming;Niu Meng;Zhang Binjia(College of Food Science,Southwest University,Chongqing 400715;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国食品学报》2024年第11期197-208,共12页Journal of Chinese Institute Of Food Science and Technology

摘　　要：采用复合菌种(植物乳杆菌和卡斯特酒香酵母菌)对糙米进行发酵处理,研究发酵时间、接种量、菌种配比对糙米饭口感和营养特性的影响。结果表明:糙米最佳发酵条件是:发酵时间6 h,接种量1.0%,植物乳杆菌和卡斯特酒香酵母菌配比2∶1。与未发酵糙米相比,此条件下糙米回生值显著降低,体积膨胀率和吸水率分别由131.67%和194.27%提至186.10%和253.17%,制得的糙米饭亮度较高(L^(*)为64.23),硬度由1388.05 g降至407.28 g,感官评分由71.88分提至78.88分,并且糙米饭中的还原糖、γ-氨基丁酸(GABA)和可溶性蛋白含量均显著增加。以上结果表明复合菌种发酵对糙米饭的口感和营养特性有提升作用,为其品质改良提供了参考。This work investigated the effects of fermentation time,inoculation amount,and strain ratio on the taste and nutritional characteristics of cooked brown rice after fermentation with the complex strain(Lactobacillus plantarum and Saccharomyces castellum).Results showed that the optimum parameters for brown rice fermentation were as follows:The fermentation time was 6 h,inoculation amount was 1.0%and the ratio of Lactobacillus plantarum to Saccharomyces castellans was 2∶1.Compared with raw brown rice,the setback value of brown rice was significantly decreased under this fermentation condition,and the volume expansion rate and water absorption rate increased from 131.67%and 194.27%to 186.10%and 253.17%,respectively.Meanwhile,the brightness of the prepared brown rice was higher(L^(*) was 64.23),and the hardness was reduced from 1388.05 g to 407.28 g,and increased sensory quality(from 71.88 to 78.88).Moreover,the content of reducing sugar,γ-aminobutyric acid(GABA)and soluble protein of cooked brown rice increased obviously.These results indicated that the fermentation of composite strains could improve the taste and nutritional characteristics of cooked brown rice,which could provide a certain reference for the development of cooked brown rice.

关 键 词：糙米饭 复合菌种 发酵 营养特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]