邵阳传统米粉混菌发酵工艺研究

Study on the mixed fermentation process in the production of the traditional rice noodles of Shaoyang

以籼米为原料,以邵阳传统自然发酵法生产米粉的工艺为依据,以植物乳杆菌和酿酒酵母为发酵生产菌发酵生产米粉。采用单因子试验和正交试验,通过感官评价,对菌种配比、接种量、大米浸泡温度、大米浸泡时间等因素进行研究。研究结果表明,在植物乳杆菌与酿酒酵母配比为9∶1,菌种接种量为5%,大米浸泡温度为30℃,大米浸泡时间为36h条件下发酵生产的米粉理化指标均优于自然发酵,感官综合评价得分为56分,比自然发酵米粉综合评价分高4分。

Which the basis of the traditional natural fermentation process in Shaoyang,the rice was used as material and the Lactobacillus Plantarum and Saccharomyces cerevisiae were used as strains to produce rice noodles. The sensory index were used as the mainly indicators and the ratio of the strains,the inoculums of the strains,the temperature for rice soaking and the time for rice soaking were researched. The optimal process conditions determined by the single factor test and the orthogonal test are that the ratio of Lactobacillus Plantarum and Saccharomyces cerevisiae is 9 ∶ 1,the inoculums of the strains is 5%,the temperature for rice soaking is30℃ and the time for rice soaking is 36 h. The physical and chemical indexes are better and the score of the sensory evaluation can reach to 56 and 4 points higher than the sensory evaluation of natural fermented rice noodles.