发酵型半干米粉加工工艺参数的研究

Processing Parameters of Fermented Semi-dry Rice Noodles

以大米粉蛋白质含量、米粉断条率、感官评分为指标,研究发酵温度、发酵时间、菌液添加量、磨粉粒度、加水量、糊化温度和糊化时间对发酵型半干米粉品质的影响,确定发酵型半干米粉的加工工艺参数为:发酵温度35℃、发酵时间18 h、菌液添加量4%、粒度120目、加水量60%、糊化温度95℃、糊化时间4 min。在此条件下,发酵大米粉的蛋白质质量分数为6.37%,发酵型半干米粉断条率为4.94%,感官评分为86.43。大米发酵后基本成分发生改变,蛋白质和脂肪含量下降,淀粉含量增加。糊化特性和热特性分析结果表明:大米发酵后最低黏度、最终黏度、回生值、糊化温度显著降低,说明发酵处理有利于大米粉的糊化,并能延缓米粉制品的老化。

The effects of fermentation temperature,fermentation time,addition amount of bacteria solution,grinding particle size,water addition,gelatinization temperature and gelatinization time on the quality of fermented semi-dry rice noodles were studied by taking protein content of rice flour,breaking rate and sensory score of rice noodles as indexes.The processing parameters of fermented semi-dry rice noodles was determined as follows:fermentation temperature was 35℃,fermentation time was 18h,addition amount of bacteria solution was 4%,grinding particle size was 120 mesh,water addition was 60%,gelatinization temperature was 95℃,and gelatinization time was 4min.Under these conditions,the protein content of fermented rice flour was 6.37%,the breaking rate of fermented semi-dry rice noodles was 4.94%,and sensory score was 86.43.After fermentation,the basic components of the rice were changed,the protein and fat content decreased,and the starch content increased.The results of gelatinization characteristics and thermal characteristics showed that the trough viscosity,final viscosity,setback and pasting temperature of rice after fermentation decreased significantly,indicating that fermentation was beneficial to the gelatinization of rice flour and delaying the aging of rice noodles products.