米粉加工过程中的发酵工艺研究进展

Advances on Fermentation in Rice Noodle Production

为提高发酵米粉工业化及标准化生产技术、优化米粉产品品质,介绍发酵米粉的传统制作工艺,阐述发酵工艺对米粉质构和营养成分的影响,并对发酵米粉的主要微生物组成进行分析,综述纯种发酵在米粉加工中的应用情况。研究可为改良发酵米粉产品品质提供理论依据,并促进现代生物技术在米粉加工中的高效应用。

In order to improve the industrialized and standardized production technology of fermented rice noodles and to optimize the quality of rice noodles,the traditional production of fermented rice noodles is introduced,the functions of fermentation on texture and nutritional components of rice noodles are described,the main microbial composition of fermented rice noodles is analyzed,and the applications of purebred fermentation in rice noodle processing are summarized.It provides theoretical basis for improving the quality of fermented rice noodles and promotes the applications of modern biotechnology in rice noodle processing.