糙米发酵最佳条件及在乳酸发酵中的应用研究

Studies on the Optimum Condition of Brown Rice Fermentation and Its Application in Lactic Acid Fermentation

以糙米为原料,利用微生物发酵的方法研究发酵温度、时间和接种量对发酵糙米中蛋白酶活性的影响、发酵糙米品质变化及其在乳酸发酵中的应用。实验结果表明:糙米发酵的最佳条件:酵母用量3%,发酵时间6h,发酵温度30℃;对此条件下制成的发酵糙米的感官评定结果是:酸甜风味、乳白色、外观比较整齐,氨基酸总含量增加2.05%。发酵糙米有明显促进微生物生长和增加产酸量的作用。

The effect of fermentation temperature, fermentatiion time and inoculum size on the protease activity, fermentation brown rice＇s quality and its application in lactic acid fermentation were studied in this paper. The experiment result showed that the best fermentation condition： the yeast dosage was 3%, fermentation time was 6 h, and fermentanion temperature was 30 ℃. The sensory assessment result of fermentation brown rice was that it tastes sour and sweet, ivory, appearance was more tidy, and its total amino acids content increased 2.05%. Fermentation brown rice could accelerate the microorganism to produce lactic acid and germ growth in the lactic fermentation obviously.