接种发酵对阴米粉物化特性及米粉粉条品质的影响

Effect of inoculated fermentation on physicochemical characteristics of Yinmi flour and quality of rice noodles

本实验以接种发酵方式制得阴米,对发酵条件下阴米粉物化特性及阴米米粉粉条蒸煮特性和质构特性的改变进行了研究。结果表明:发酵使阴米粉蛋白质、脂肪、总淀粉含量显著降低(p<0.05),直链淀粉含量显著升高(p<0.05),溶解度、膨润力、吸水率显著降低(p<0.05);与传统米粉相比,阴米粉基本结构和晶型未发生改变,仅结晶度降低。阴米米粉粉条和传统米粉粉条相比,短条率和蒸煮损失率显著减小(p<0.05),拉伸距离显著增大(p<0.05),米粉粉条品质明显改善。综合分析后认为,以接种发酵方式所制得的阴米粉更适合制作米粉粉条。

In this paper, effects of inoculated fermentation on physicochemical characteristics of Yinmi flour and cooking qualities and tensile and TPA properties of rice noodles were studied.Results showed that the contents of crude protein, crude fat and total starch significantly declined （ p 〈 0.05）, while the amylose content of Yinmi flour significantly increased by the fermentation（ p 〈 0.05）.The solubility, swelling power and water uptake of Yinmi flour significantly declined（ p 〈 0.05）.Compared with original rice,the structure and crystal type of Yinmi flour didn＇ t change,while the crystallinity declined.The broken ratio and loss ratio of Yinmi rice noodles significantly reduced （p〈0.05） ,but the tensile length had a significant increase （p 〈 0.05 ）, and the quality of rice noodles had improved.It is concluded from inoculated fermentation Yinmi flour is more suitable for the rice noodles production than original rice flour.