| 3种乳酸菌发酵米浆对发糕品质的影响比较研究 |
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| 引用本文： | 范洪臣,茜 琳,丁警驰,韩 双,唐 慧,陈凤莲.3种乳酸菌发酵米浆对发糕品质的影响比较研究[J].食品安全质量检测技术,2023,14(18):260-268. |
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| 作者姓名： | 范洪臣 茜 琳 丁警驰 韩 双 唐 慧 陈凤莲 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,哈尔滨商业大学食品工程学院,哈尔滨商业大学食品工程学院,黑龙江职业学院,哈尔滨商业大学食品工程学院,哈尔滨商业大学食品工程学院 |
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| 摘 要： | 目的 以清酒乳杆菌、副干酪乳杆菌、发酵乳杆菌为发酵菌种，研究三株不同乳酸菌发酵大米对米发糕的影响。方法 米发糕由发酵的大米磨成米浆，再经酵母发酵，加热汽蒸而成。以米浆的密度、粘度、持水率、流变特性为测定指标，测定乳酸菌发酵对米浆性质的影响；以米发糕的质构、感官、比容为测定指标，测定乳酸菌发酵对米发糕品质的影响。结果 乳酸菌发酵大米相比自然发酵大米和未发酵大米对米浆及米发糕品质的影响较大，不同乳酸菌菌种对米浆及米发糕品质的影响也不同，结果如下：乳酸菌发酵原料大米相比其自然发酵和未发酵大米米浆，降低了米浆的密度与酸度、提高米浆的持水性与黏度，具有良好的流变学特性；不同乳酸菌菌种由于产酸与酶量不同对米浆性质影响也不同，三株乳酸菌中发酵乳杆菌制作的米浆密度小、黏度大、pH低、发酵能力强、流变特性中稠度系数大；米浆性质对米发糕的品质有直接影响，乳酸菌发酵相比于其他方法对米浆性质影响大，制得的米发糕品质最好，如比容较大、弹性较大、内部气孔均匀致密；不同乳酸菌发酵米浆性质不同导致米发糕品质也不同，三株乳酸菌中发酵乳杆菌制作的米发糕的比容最大(2.27 mL/g)、硬度最大(1409.43 gf)、咀嚼性最大(718.81 gf)、粘聚性与回复性最优。结论 发酵乳杆菌发酵米发糕感官评分最高，副干酪乳杆菌与清酒乳杆菌发酵米糕的性质次之。发酵乳杆菌发酵米制作米浆与米发糕品质较好，为米发糕的制作提供新的菌种选择。
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| 关 键 词： | 乳酸菌发酵 米浆 米发糕 感官特性 发酵液 |
| 收稿时间： | 2023/7/13 0:00:00 |
| 修稿时间： | 2023/9/18 0:00:00 |
Comparative study on the effects of 3 kinds of lactic acid bacteria fermented rice slurry on the quality of rice cake |
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| FAN Hong-Chen,XI Lin,DING Jing-Chi,HAN Shuang,TANG Hui,CHEN Feng-Lian.Comparative study on the effects of 3 kinds of lactic acid bacteria fermented rice slurry on the quality of rice cake[J].Food Safety and Quality Detection Technology,2023,14(18):260-268. |
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| Authors: | FAN Hong-Chen XI Lin DING Jing-Chi HAN Shuang TANG Hui CHEN Feng-Lian |
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| Affiliation: | Harbin University of Commerce,Harbin University of Commerce,Harbin University of Commerce,Heilongjiang Polytechnic,Harbin University of Commerce,Harbin University of Commerce |
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| Abstract: | Objective Using Lactobacillus sake, Lactobacillus paracasei and Lactobacillus fermentans as fermentation strains, the effects of three different lactic acid bacteria on rice Steamed Chinese sponge cake fermentation were studied. Methods Rice Steamed Chinese sponge cake was made by grinding fermented rice into rice paste, fermenting with yeast, heating and steaming. Using the density, viscosity, water holding capacity, and rheological properties of rice slurry as measurement indicators, determine the effect of lactic acid bacteria fermentation on the properties of rice slurry; The effect of lactic acid bacteria fermentation on the quality of rice Steamed Chinese sponge cake was determined by taking the texture, sensory and specific volume of rice Steamed Chinese sponge cake as the test indexes. Results Compared with natural fermented rice and unfermented rice, fermented rice by lactic acid bacteria had a greater impact on the quality of rice paste and rice Steamed Chinese sponge cake, and different lactic acid bacteria had different effects on the quality of rice paste and rice Steamed Chinese sponge cake. The results were as follows: compared with natural fermented rice and unfermented rice paste, fermented rice by lactic acid bacteria reduced the density and acidity of rice paste, improved the water retention and viscosity of rice paste, and had good rheological properties; Different strains of lactic acid bacteria have different effects on the properties of rice milk due to their different acid production and enzyme levels. Among the three strains of lactic acid bacteria, the rice milk produced by fermenting Lactobacillus has low density, high viscosity, low pH, strong fermentation ability, and high consistency coefficient in rheological properties; The properties of rice paste have a direct impact on the quality of rice Steamed Chinese sponge cake. Compared with other methods, lactic acid bacteria fermentation has a greater impact on the properties of rice paste, and the rice Steamed Chinese sponge cake produced has the best quality, such as larger specific volume, greater elasticity, uniform and dense internal pores; The quality of rice Steamed Chinese sponge cake is also different due to different properties of fermented rice paste by different lactic acid bacteria. Among the three strains of lactic acid bacteria, the rice Steamed Chinese sponge cake made by Lactobacillus fermentans has the largest specific volume (2.27 mL/g), the largest hardness (1409.43 gf), the largest chewability (718.81 gf), and the best cohesiveness and resilience. Conclusion The sensory score of rice Steamed Chinese sponge cake fermented by Lactobacillus fermentans was the highest, followed by the quality of rice cake fermented by Lactobacillus paracasei and Lactobacillus sake. The quality of rice paste and rice Steamed Chinese sponge cake fermented by Lactobacillus fermentans is better, which provides a new strain selection for the production of rice Steamed Chinese sponge cake. |
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| Keywords: | Lactic acid bacteria fermentation Rice milk Rice Steamed Chinese sponge cake Sensorycharacteristics Character |
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