生米发酵食品的研究进展

生米发酵食品是一种重要的米制品种类,在我国具有悠久的发展历史.本文阐述了几种生米发酵食品的特点及大米在发酵过程中的微生物的变化情况及发酵对化学组成和理化性质的影响.发酵过程中微生物对大米中的物质进行降解,形成发酵制品的特殊风味,其中优势菌种为乳酸菌.发酵后淀粉的含量有所增加,脂肪、蛋白质和灰分的含量逐渐减少,但游离脂肪酸的含量增加.发酵有利于淀粉的糊化,较大地改变了大米制品的质地.随着对发酵米制品的制作机理的深入研究,生米发酵制品在食品工业中的应用将越来越广泛.

Research Progress on Food Made of Uncooked Fermented Rice

Food made of uncooked fermented rice are an important kind of rice products, having a long history in China. Variation of the microbe during rice fermenting and effects of fermentation to its chemical composition and physicochemical properties were discussed. During fermenting, rice components were decomposed by microbe, and the particular flavor of fermented food was formed. Lactic acid bacteria was the predominant microbe during rice fermentation. After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually. Fermentation was beneficial for starch gelatinizing and texture office food improving. With the development of study on fermentation mechanism, the application of soaking fermentation of rice would be more extensive.