食品科学2017，Vol.38Issue(4)：20-25,6.DOI:10.7506/spkx1002-6630-201704004
纯种发酵对鲜湿米粉品质的影响
Effect of Pure Culture Fermentation on Qualities of Rice Noodle
摘要
Abstract
In this study we compared the influences of fermentation by pure cultures of two strains of lactic acid bacteria and two strains of yeast and natural fermentation on the quality of instant rice noodles.The results showed that the highest tensile stress,hardness,elasticity,cohesiveness,chewiness,resilience and water absorption rate and the lowest cooking loss were obtained after 36-48 h fermentation by Lactobacillus plantarum CSL23 among the four strains tested.By contrast,48 h fermentation by L.fermentum CSL30 provided the second highest tensile stress,elasticity,cohesion,resilience,water absorption rate and cooking loss rate in instant rice noodles,but the lowest hardness,viscosity and chewiness.Instant rice noodles produced by 60 h natural fermentation displayed better tensile stress,hardness and chewiness with texture characteristics and cooking properties being at a middle level.Instant rice noodles obtained by S.cerevisiae CSY13 fermentation had distinct flavor characteristics with higher viscosity and lower cohesion.The effect of T.asahii CSY07 fermentation on the tensile stress,texture characteristics and cooking properties of instant rice noodles was inferior to that of natural fermentation,but it had the second largest effect on the flavor after S.cerevisiae CSY13.In short,lactic acid bacteria is conducive to the eating quality of instant rice noodles,whereas yeast is beneficial for the flavor;the quality of instant rice noodles can be assured by pure culture fermentation in a shorter time.关键词
乳酸菌/酵母/发酵/鲜湿米粉/品质Key words
lactic acid bacteria/yeast/fermentation/instant rice noodles/quality分类
轻工纺织引用本文复制引用
易翠平,任梦影,周素梅,杨有望,佟立涛,俞健..纯种发酵对鲜湿米粉品质的影响[J].食品科学,2017,38(4):20-25,6.基金项目
国家自然科学基金青年科学基金项目(31301404) （31301404）
公益性行业(农业)科研专项(201303070) （农业）
