自然发酵工艺对米粉流变学性质的影响

本文通过对自然发酵米粉的理化性质和流变性的研究,探讨传统自然发酵对米粉感官性质的作用机理。研究发现发酵过程中总淀粉及直链淀粉含量变化不显著,蛋白、脂肪和灰分含量减少,而游离脂肪酸的含量上升。流变学测定发现,发酵法生产的米粉相对于对照样品最大破断应力减小而最大应变增加。快速黏度分析仪(RVA)测定表明发酵样品的RVA粘度减小、糊化温度降低。感官评定结果表明发酵法生产的米粉柔韧筋道,品质更好。

Influence of Natural Fermentation Technology on the Rheological Properties of Rice Noodle

Our objective was to investigate the physical, chemical and rheological properties of the natural fermentated rice noodle, and try to make clear the influence mechanism of the traditional fermentation process on the sensory property. The results revealed both of starch and amylose content changed insignificantly. Protein, lipid and ash content in the rice granule decreased but free fatty acid content increased. Measured by an Instron rheometer, the fermentefl rice noodle has a lower stress maximum and higher strain maximum. It also obtained a chewy month feel by organoleptic evaluation. It was concluded that the fermentation seems exert its influences on the rice starch properties through removal of protein, lipid and minerals, and emancipated more unlimited starch granules previously bound to inclusion complexes with protein and/or lipids, and it is the unlimited starch that improved the rice noodle rheological properties.