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乳酸菌发酵对米粉物性影响的研究
引用本文:闵伟红,李里特,刘平.乳酸菌发酵对米粉物性影响的研究[J].食品科学,2005,26(1):97-99.
作者姓名:闵伟红  李里特  刘平
作者单位:1. 吉林农业大学食品工程学院,吉林,长春,130118
2. 中国农业大学食品科学与营养工程学院,北京,100083
摘    要:以早籼稻为原料,利用乳酸菌发酵,探讨纯种微生物发酵对米粉的口感和物性的影响。拉伸实验结果表明:经过发酵处理的米粉凝胶强度、最大破断应变、伸展率,断面收缩率与对照相比分别提高了230.6kPa,39.7%和81.78%;TPA(质地分析)结果表明,发酵处理的米粉硬度由25395g下降到24255g,回复性和弹性增强分别由75.8%和88.1%增加到79.3%和97.2%。感官评定发现发酵米粉比对照样品更筋道、柔韧、有弹性。

关 键 词:米粉  发酵  物性
文章编号:1002-6630(2005)01-0097-03

Study on Physical Property of Rice Noodle by Biological Fermentation
MIN Wei-hong,LI Li-te,LIU Ping.Study on Physical Property of Rice Noodle by Biological Fermentation[J].Food Science,2005,26(1):97-99.
Authors:MIN Wei-hong  LI Li-te  LIU Ping
Institution:MIN Wei-hong1,LI Li-te2,LIU Ping2
Abstract:This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria. The gel strength, maximum strain and the ratio of extension rate to the section shrinking rate of rice noodle were 230.6kPa, 39.7%, 81.78% higher than the control sample. The analyses of TPA showed that the hardness of starch gel declined from 25395g to 24254g, springiness and resilience increased from 75.8%,88.1% to 79.3%,97.2%, respectively. The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.
Keywords:rice noodle  fermention  physics property
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