发酵糙米糕的制作工艺研究

Study on Processing Technology of Fermented Brown Rice Steam Sponge Cake

本文以籼型糙米为原料,研究发酵糙米糕的制作工艺。单因素试验结果表明:乳酸菌前发酵阶段对发酵糙米糕风味影响较大,糙米浆中添加1.2%的乳酸菌在28℃发酵4 h,米糕风味较好。而酵母添加量、混合发酵温度和混合发酵时间对发酵糙米糕质构品质影响显著。正交试验结果表明:以硬度最小、粘附性最低、弹性最大为考核指标筛选出后发酵阶段三种最优发酵组合,分别为A2B3C3、A3B3C3、A2B1C3。对正交试验结果进行感官分析得出最佳发酵条件为:糙米浆中添加1.2%的乳酸菌在28℃下发酵4 h,再加入2.5%的酵母在32℃发酵2 h。

To study the processing technology of fermented brown rice steam sponge cake,using indica brown rice as raw material. The results of single factor experiment showed that the early period fermented by lactic acid bacteria mainly affected the flavor,the fermented brown rice steam sponge cake taste best when the brown rice flour fermented for 4 h at 28 ℃ by lactic acid bacteria. while the yeast addition volume and the mixed fermentation temperature and time affected texture quality significantly. Orthogonal experiment results showed that the best three fermentation conditions according to the lower hardness and adhesiveness and higher springiness respectively were A2B3C3,A3B3C3 and A2B1C3. The results of sensory analysis on the basis of orthogonal experiment showed the optimum fermentation is adding 1.2% of the lactic acid bacteria fermented in 28 ℃for 2 h,and next adding 2.5% of yeast fermented in 32 ℃for 2 h.