纯种发酵早籼米生产新式扎粉的研究

Study on Producing New Kind of Cereal by Pure Fermentation with Early Indica Rice

[目的]研究纯种发酵的最佳条件。[方法]酵母菌Y22和乳酸菌L15按不同比例(1∶1、2∶1、3∶1、4∶1)进行发酵试验,筛选最佳的菌种配比。通过评价发酵效果和发酵时间确定最佳发酵温度。通过正交试验优化籼米发酵的条件。[结果]乳酸菌含量过大,产品有酸味;酵母菌含量过大则会产生酒精味。当乳酸菌与酵母菌的比例为3∶1时,发酵早米的风味最佳。低于25℃时随着温度的上升,发酵所需时间逐渐减少;超过25℃,米香味受到影响。乳酸菌与酵母菌的配比对产品的品质影响最大。接种量比品质的影响小。[结论]纯种发酵的最佳配方为L15∶Y22=2.5∶1.0,发酵温度28℃,发酵时间5 d,接种量2%。

[ Objective] The aim was to study the optimum pure fermentation condition. [ Method ] The fermentation test of yeast Y22 and lactobacillus L15 with different ratio （ 1 ： 1,2：1,3：1 and 4：1 ）was made to screen out the optimum ratio of strains. Through evaluation of the fermentation effect and time,the optimum fermentation temperature was determined. The fermentation condition was optimized by the otthogonal test. [ Result]The product had a sour taste when the lactobacillus content was too large, while the product had a alcohol taste when the yeast content was too large. When the ratio of lactobacillus and yeast was 3 ： i, the taste of fermented early rice was the best. With the rise of temperature （ 〈 25℃）, the needed fermentation time decreased gradually. When it was above 25 ℃ ,the rice favor was influaneed.The effect of ratio of lactobaciUus and yeast on the product quality was the biggest and that of inoculation amount was the least. [ Conclusion] The optimum formula of pure fermentation was that L15：Y22 = 2.5：1.0,the fermentation terrrperature was 28 ℃ ,the fermentation time was 5 d and the inoculation amount was 2%.