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Position: Home > Articles > Effect of Pure Culture Fermentation on Qualities of Rice Noodle FOOD SCIENCE 2017,38 (4) 20-25

纯种发酵对鲜湿米粉品质的影响

作  者：
易翠平;任梦影;周素梅;杨有望;佟立涛;俞健
单  位：
中国农业科学院农产品加工研究所;长沙理工大学化学与生物工程学院
关键词：
乳酸菌;酵母;发酵;鲜湿米粉;品质
摘  要：
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 plantarumCSL23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发酵对鲜湿米粉的拉伸力、质构特点和蒸煮性质的影响均不如自然发酵,但对风味的影响仅次于S.cerevisiae CSY13。总之,乳酸菌有利于鲜湿米粉的食用品质,酵母菌有利于风味;纯种发酵均可以使鲜湿米粉的品质在更短时间内达到最佳状态。
译  名：
Effect of Pure Culture Fermentation on Qualities of Rice Noodle
作  者：
YI Cuiping;REN Mengying;ZHOU Sumei;YANG Youwang;TONG Litao;YU Jian;School of Chemistry and Biological Engineering, Changsha University of Science and Technology;Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences;
关键词：
lactic acid bacteria;;yeast;;fermentation;;instant rice noodles;;quality
摘  要：
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, resilience, water absorption rate and cooking loss rate in instant rice noodles, but the lowest hardness, viscosity and chewiness. Instant rice noodles produced by 60 h natural fermentation displayed better tensile stress, hardness and chewiness with texture characteristics and cooking properties being at a middle level. Instant rice noodles obtained by S. cerevisiae CSY13 fermentation had distinct flavor characteristics with higher viscosity and lower cohesion. The effect of T. asahii CSY07 fermentation on the tensile stress, texture characteristics and cooking properties of instant rice noodles was inferior to that of natural fermentation, but it had the second largest effect on the flavor after S. cerevisiae CSY13. In short, lactic acid bacteria is conducive to the eating quality of instant rice noodles, whereas yeast is beneficial for the flavor; the quality of instant rice noodles can be assured by pure culture fermentation in a shorter time.

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