乳酸菌发酵对糙米蒸煮性能和食用品质的影响

Effect of Lactic Acid Bacteria Fermentation on Cooking Performance and Edible Quality of Brown Rice

采用乳酸菌发酵降解糙米籽粒表层的的纤维,以改善糙米的吸水性能,提升糙米的蒸煮性能和食用品质。通过单因素实验优化糙米发酵工艺参数,并对糙米发酵前后的形态结构、蒸煮性能、质构、风味等进行研究。结果表明:糙米发酵最佳工艺参数为发酵时间24 h、发酵温度30℃、含水量30%、接种量0.1%,此条件下糙米最佳蒸煮时间较原料糙米缩短了6.46 min,吸水率增加了25.18%,米饭硬度降低了29.63%,黏性升高81.88%,咀嚼性下降了46.86%。发酵破坏了糙米皮层结构的完整性及与内部组织连接的致密性,改善了糙米的吸水性能,降低了糙米饭的硬度,改善了糙米风味。发酵可以使糙米饭更加易煮,有效改善了糙米的蒸煮性能和食用品质。

Lactic acid bacteria had been adopted to degrade the fiber of brown rice grain surface to improve the water absorption of brown flee and improve the cooking performance and edible quality of brown rice. The parameters of brown rice fermentation were optimized by single factor experiment, and the morphological structure, cooking performance, texture and flavor of brown rice were studied before and after the fermentation have been studied. The optimum fermentation parameters of brown rice has been obtained in the research, that is, the fermentation time was 24 h, the fermentation temperature was 30 ℃, the water content was 30% and the inoculation amount was 0. 1%. Compared with raw brown flee, under this condition, the best cooking time of brown rice was shortened by 6.46 rain, the water absorption rate increased by 25.18%, the hardness of rice decreased by 29.63% , the viscosity increased by 81.88% andthe chewiness decreased by 46.86%. The integrity of the cortical structure and the compactness of the connection with the internal tissues of brown rice have been destroyed by the fermentation, and the water absorption performance of brown rice has been improved, the hardness of brown rice has been reduced and the flavor of brown rice has been improved. Fermentation can make brown rice easier to cook, effectively improving the cooking performance and edible quality of brown flee.