植物乳杆菌发酵对鲜湿米粉品质的影响: I.力学性能

本论文对比研究了不同来源的L.23、L.23169和L.22699三株植物乳杆菌发酵对鲜湿米粉力学性能的影响。结果表明,米粉的拉伸应力、硬度、弹性和咀嚼性均随着发酵时间的延长而逐渐增强,最后均在48 h时达到最大值、此时L.23极显著优于L.23169和L.22699(p<0.05)。三株菌在不同发酵时间对米粉的粘性和内聚力影响不显著(p>0.05)。感官评价显示L.23发酵48 h的米粉口感滑爽、筋道最好,说明不同来源的植物乳杆菌对鲜湿米粉力学性能的影响效果不同,其中L.23在三株菌中最有利于鲜湿米粉良好力学性能的形成。原料米在发酵过程中的组分分析表明蛋白质显著影响米粉的硬度(p<0.05)。

Quality of fresh rice noodles fermented with Lactobacillus plantarum: I. Mechanical properties

The effect of different Lactobacillus plantarum strains, namely L.23, L.23169, and L.22699, on the mechanical properties of fresh rice noodles was investigated. Results indicated that tensile stress, hardness, springiness, and chewiness of the noodles increased with fermentation time. The highest values were achieved after fermenting for 48 h with L.23, which gave significantly better results than the other two strains (p < 0.05). The cohesive and adhesiveness of the three bacteria fermented noodles were the same (p > 0.05). Sensory evaluation showed that rice noodles were smooth and flexible after fermenting for 48 h with L.23, which afforded the best mechanical properties among the three strains. Component analysis of the rice during fermentation showed that the amount of protein significantly affected noodle hardness (p < 0.05).