期刊论文、会议论文

中文

食品科学

1002-6630

2017

38

4

20-25

2016年粮食食品与营养健康产业发展科技论坛暨行业发展峰会

2016年粮食食品与营养健康产业发展科技论坛暨行业发展峰会论文集

2016-08-04

呼和浩特

中国粮油学会

10.7506/spkx1002-6630-201704004

国家自然科学基金青年科学基金项目(31301404) 公益性行业(农业)科研专项(201303070)

本校为第一机构

对比研究2株乳酸菌、2株酵母与自然发酵对鲜湿米粉品质的影响。结果表明,Lactobacillus plantarum CSL23发酵36~48 h时,鲜湿米粉的拉伸力、硬度、弹性、内聚性、咀嚼性、回复性和吸水率在4株菌中最高,蒸煮损失率最低。Lactobacillus fermentum CSL30发酵48 h时,鲜湿米粉的拉伸力、弹性、内聚性、回复性、吸水率和蒸煮损失率仅次于L. plantarum CSL23,而硬度、黏性、咀嚼性最低。自然发酵的鲜湿米粉在发酵60 h时,鲜湿米粉的拉伸力、硬度和咀嚼性较好,质构特点和蒸煮性质居中。Saccharomyces cerevisiae CSY13发酵使鲜湿米粉具有明显的风味特征,但黏性较高、内聚性低。Trichosporon asahii CSY07发...

In this study we compared the influences of fermentation by pure cultures of two strains of lactic acid bacteria and two strains of yeast and natural fermentation on the quality of instant rice noodles. The results showed that the highest tensile stress, hardness, elasticity, cohesiveness, chewiness, resilience and water absorption rate and the lowest cooking loss were obtained after 36-48 h fermentation by Lactobacillus plantarum CSL23 among the four strains tested. By contrast, 48 h fermentation by L. fermentum CSL30 provided the second highest tensile stress, elasticity, cohesion, resilienc...