半干米粉的发酵工艺优化及蒸煮品质、质构特性分析

Optimization of Fermentation Process and Analysis of Cooking Quality and Texture Properties of Semi-Dry Rice Noodles

以半干米粉的吐浆率和质构特性作为评价指标,探讨自然发酵和接种发酵对半干米粉蒸煮品质和质构特性的影响,并在单因素实验基础上应用响应面法优化发酵工艺,得出较优的发酵工艺条件,并对其进行蒸煮品质和质构特性分析。结果表明:半干米粉在(25±2)℃的温度下自然发酵3 d时蒸煮品质和质构特性的表现是能接受的,而接种发酵在发酵温度35℃、菌种添加量10^(6)CFU/g时仅发酵48 h蒸煮品质和质构特性就达到最佳;响应面优化接种发酵工艺的参数为发酵温度35℃、发酵时间52 h、菌种添加量10^(6)CFU/g,在此条件下半干米粉吐浆率为(4.32±0.05)%。本实验获得的半干米粉与不发酵的样品相比,硬度提高了55.61%、黏性降低了92.88%、弹性提高了4.34%、咀嚼性提高了125.89%、内聚性提高了6.46%、回复性提高了8.46%、吐浆率降低了50%。

The effects of natural fermentation and inoculation fermentation on cooking quality and texture characteristics of semi-dry rice noodles were investigated by using the cooking loss rate and texture characteristics of semi-dry rice noodles as evaluation indexes.After that,on the basis of single factor experiment,the fermentation process was optimized by response surface method,the suitable production process conditions were obtained to analyze the cooking quality and texture properties.The results indicated that,the cooking quality and texture characteristics of the semi-dry rice noodles were acceptable by natural fermented at 3 d at(25±2)℃.However,when the fermentation time was 48 h,fermentation temperature was 35℃,the concentration of bacteria added was 106 CFU/g,and the cooking quality and texture characteristics of semi-dry rice noodles were the best.The inoculation fermentation parameters optimized by response surface methodology were as follows:fermentation temperature of 35℃,fermentation time of 52 h,and concentration of bacteria added of 106 CFU/g.Under these conditions,the cooking loss rate of semi-dry rice noodles was(4.32±0.05)%.Compared with the semi-dry rice noodles and the non-fermented samples,the hardness increased by 55.61%,the viscosity was reduced by 92.88%,the elasticity increased by 4.34%,the chewiness increased by 125.89%,the cohesion increased by 6.46%,the response increased by 8.46%,and the cooking loss rate was reduced by 50%.