发酵对大米粉及其制品品质影响研究进展

Study progress for effect of fermentation on the quality of rice flour and its products

发酵米粉可获得比非发酵米粉更好的口感和品质,揭示和解析发酵对大米粉理化特性的影响以及发酵米粉特性、质构形成机理,不仅为传统发酵米制品品质的改良提供理论依据,且可促进现代生物技术的介入和应用,实现传统加工技术与现代生物技术的有机结合。同时,也为其他淀粉的同类研究与应用提供参考。综述了发酵对大米粉化学成分、颗粒特性、糊化特性、热特性、老化特性以及最终米粉产品品质影响方面的研究进展,并对进一步的研究提出了一些建议。

Fermented rice noodles could obtain better taste and quality than non-fermented rice noodles. To reveal and resolve the effect of fermentation on physicochemical properties of rice flour and the forming mechanism of fermented rice noodles properties, could not only lay an important theoretical foundation for quality improvement of traditional fermented rice noodle product and rice target breeding, but also promote the intervention and application of modern biotechnology, thus to realize the organic combination of traditional processing techniques and modern bi- otechnology, and also provide an important theoretical reference for research and application of other starches. This paper summarized the effects of fermentation on chemical composition, granule property, paste property, thermal property and aging property of rice flour, stated the final qualities of rice products and gave some advice for future researches as well.