米发糕固体老酵制作工艺研究

Processing Technology of a Solid Old Fermenter for Steamed Sponge Cake

本试验采用单因素和正交试验对米发糕固体老酵制作工艺进行了优化。结果表明:以糯米为原料、安琪酒曲为酵种,于30℃糖化发酵60 h生产米酒;取早籼米浸泡过夜,添加米酒和煮熟并冷却的米饭(早籼米∶米酒∶米饭的质量比=1∶0.24∶0.1),磨浆;浆液于32℃发酵11 h,干燥后得到米发糕固体老酵。顶空固相微萃取/气相色谱-质谱分析结果表明,该固体老酵发酵的米发糕挥发性成分总含量为657.05μg/kg,而传统液体老酵发酵的米发糕仅为483.3μg/kg。感官分析表明本研究所得米发糕风味更加浓郁,品质更好,为米发糕的工业化生产奠定了基础。

Old fermenter is a kind of Chinese traditional starter cultures.A solid old fermenter for steamed sponge cake was developed based on the process of the traditional liquid old fermenter.Both single factor and orthogonal experiments were applied to optimize the processing parameters to obtain the best results.First,Chinese sweet rice wine was made of glutinous rice for 60 h fermentation at 30 ℃ with Angel Rice Leaven （a brand of leaven） as starter culture.Then,the sweet rice wine,cooked rice,early indica rice soaked overnight and water were mixed and ground into a smooth and mucilaginous paste,which was next fermented for 11 h at 32 ℃.Finally,the resulted mixture was dried to get the solid old fermenter.The volatile compounds in steamed sponge cake were studied by headspace solid phase micro-extraction/gas chromatography-mass spectrometry.Results showed that the total concentration of volatile compounds in steamed sponge cake fermented by the obtained solid old fermenter was 657.05 μg / kg,while it was 483.3 μg / kg in steamed sponge cake fermented by the traditional liquid old fermenter.Moreover,sensory evaluation indicated that the newly made steamed sponge cake was better than the traditional one.