摘要
研究多菌株发酵对方便米线品质的改善效果并优化发酵工艺,以此为生产提供参考。接种枯草芽孢杆菌(B.s-6)和植物乳杆菌(L.p-3)进行强化发酵制作米线,通过研究菌株发酵顺序可知,前期接种枯草芽孢杆菌(B.s-6)、后期接种植物乳杆菌(L.p-3)进行分步发酵所制得的米线感官品质和复水时间较好。通过前后期发酵工艺优化,米线分步发酵的工艺条件为前期枯草芽孢杆菌接种量1.5%、发酵时间12 h、初始pH 7、米浆含水量50%,后期继续添加植物乳杆菌接种量2%、发酵时间7 h。对比优化条件下分步发酵米线与自然发酵和市售产品,分步发酵米线的感官评分、弹性、复水时间和冲泡损失率等指标明显改善(p<0.05)。
In this study,the effect of multi strain fermentation on improving the quality of instant rice flour and optimizing the fermentation process was studied,which provided a reference for product.Inoculating Bacillus subtilis(B.s-6)and Lactobacillus plantarum(L.p-3)for intensive fermentation to produce rice flour,the sensory quality and rehydration time of rice flour were better by inoculating Bacillus subtilis(B.s-6)in the early stage and Lactobacillus plantarum(L.p-3)in the later stage.Through the optimization of fermentation process,the fermentation conditions were Bacillus subtilis inoculation amount 1.5%,fermentation time 12 h,initial pH 7,moisture content of rice pulp 50%,inoculation amount of Lactobacillus plantarum 2%and fermentation time 7 h.The sensory score,elasticity,rehydration time and brewing loss rate of rice flour by stepwise fermentation were significantly improved(p<0.05).
作者
孟资宽
任元元
张鑫
邹育
张星灿
王拥军
MENG Zikuan;REN Yuanyuan;ZHANG Xin;ZOU Yu;ZHANG Xingcan;WANG Yongjun(Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu 611130)
出处
《食品工业》
CAS
2021年第6期53-57,共5页
The Food Industry
基金
四川省科技厅重点研发项目:川粮油加工关键技术及产品开发(立项编号:2020YFN0148)。
关键词
分步发酵
方便米线
感官评分
复水时间
stepwise fermentation
instant rice flour
sensory score
rehydration time
