| 不同微生物发酵对大米理化特性及米粉食味品质的影响 |
| |
| 引用本文： | 周显青,李亚军,张玉荣.不同微生物发酵对大米理化特性及米粉食味品质的影响[J].河南工业大学学报(自然科学版),2010,31(1). |
| |
| 作者姓名： | 周显青 李亚军 张玉荣 |
| |
| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
| |
| 摘 要： | 以发酵过程中的主要微生物——植物乳杆菌、嗜酸乳杆菌、酿酒酵母为研究对象,对大米进行纯种发酵,同时与自然发酵进行比较.结果表明:发酵可使大米中的蛋白和灰分降低,白度提高,淀粉含量相对增加,植物乳杆菌对其影响最明显.感官评价结果表明:发酵米粉的弹性和筋道感显著增强,植物乳杆菌的改性效果较好.
|
| 关 键 词： | 微生物 大米 发酵 米粉 |
INFLUENCES OF DIFFERENT FERMENTATION MICROORGANISMS ON PHYSICOCHEMICAL PROPERTIES OF RICE AND EATING QUALITY OF RICE NOODLES |
| |
| ZHOU Xian-qing,LI Ya-jun,ZHANG Yu-rong.INFLUENCES OF DIFFERENT FERMENTATION MICROORGANISMS ON PHYSICOCHEMICAL PROPERTIES OF RICE AND EATING QUALITY OF RICE NOODLES[J].Journal of Henan University of Technology Natural Science Edition,2010,31(1). |
| |
| Authors: | ZHOU Xian-qing LI Ya-jun ZHANG Yu-rong |
| |
| Affiliation: | ZHOU Xian-qing,LI Ya-jun,ZHANG Yu-rong(College of Food Science , Technology,Henan University of Technology,Zhengzhou 450052,China) |
| |
| Abstract: | The main microorganisms,such as Lactobacillus plantarum,Lactobacillus acidophilus and Saccharomyces cerevisiae,were selected for pure fermentation of rice,and the pure fermentation was compared with natural fermentation.The results show that fermentation can result in the decreases of protein and ash contents in the rice flour but the increases of starch content and brightness,wherein Lactobacillus plantarum has a remarkable influence.The results of sensory evaluation of cooked rice noodles show that the fl... |
| |
| Keywords: | microorganisms rice fermentation rice noodles |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
