发酵对鲜湿米粉品质影响研究进展

Research development of effect of fermentation on the quality of fresh rice noodle

米粉发酵后可获得更好的口感和品质。了解发酵对米粉理化性质的影响,不仅可以为传统米粉发酵工艺的改良提供理论依据,还可促进现代生物技术的介入和应用。本文综述了发酵米粉的微生物及工艺,以及发酵对大米的淀粉、蛋白质、脂肪和最终米粉产品品质影响方面的研究进展,对于选育出优良发酵菌种,改善米粉发酵品质进而可以进行大规模的工业化生产起到重要的作用。

Rice noodles could obtain better taste and quality after fermentation. To understand the effect of fermentation on physicochemical properties of rice flour not only can lay an important theoretical foundation for quality improvement of traditional fermented rice noodle product, but also promote the intervention and application of modem biotechnology. This paper summarized the microbe and process of fermented rice noodles and the effects of fermentation on starch, protein, fat of rice flour and the final qualities of rice products, which are useful for breeding starter strains and improving the quality of rice noodle, thereby play an important role for large-scale industrial production.