米粉加工过程中的发酵工艺研究进展

Research progress of fermentation technology 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,通过介绍发酵米粉的传统制作工艺,阐述了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,综述了纯种发酵在米粉加工中的应用情况。旨在为改良发酵米粉产品品质及促进现代生物技术在米粉加工中的高效应用提供理论依据。

In order to improve the industrialized and standardized production technology of fermented rice noodles and optimize the quality of rice noodles,the traditional production of fermented rice noodles was introduced in this paper,the functions of fermentation on texture and nutritional components of rice noodles were described,the main microbial composition of fermented rice noodles was analyzed,and the applications of purebred fermentation in rice noodle processing were summarized.The purpose of this study was to provide theoretical basis for improving the quality of fermented rice noodles and to promote the application of modern biotechnology in rice noodle processing.