米面混合发酵工艺对米发糕品质的影响研究

The effect of mixed fermentation process on the quality of rice cake

为研发米面混合发酵工艺尤其是面种对米发糕品质的影响,我们将面粉和米粉先分别发酵为面种和米浆,然后再混合二次发酵。米浆和面种以不同比例混合,对比研究米发糕的比容、质构、感官、气孔结构、老化等特性,优化最佳配比。研究结果表明:米面混合发酵能明显改善纯米浆发酵制作米发糕的品质,米浆和面种比例为10∶1时品质最佳,此时产品比容较大,弹韧性较好,硬度最低,口感爽口不粘牙、软弹细腻。

In order tostudy the effect of mixed fermentation process,especially dough on the quality of rice cake,the flour and rice flour were first fermented separately into dough and rice milk,and then mixed for the second fermentation.By the analysis of the specific volume,texture,sensory,pore structure and aging of rice cake,we studyed the optimal proportion of dough and rice milk.The results showed that the mixed fermentation process could significantly improve the quality of rice cake produced by pure rice milk fermentation.When the rice milk and doughhad the ratio of 10∶1,the rice cake got the best quality.At this time,the product had a larger specific capacity,better elasticity,lowest hardness,refreshing taste,non-stick teeth,and delicate soft elasticity.