基于秀珍菇固态发酵粟谷的锅巴制作工艺研究

Study on the manufacturing process of rice crust base on solid fermentation of Pleurotus geesteranus

中文关键词:  秀珍菇  固态发酵  粟谷  锅巴

英文关键词:Pleurotus geesteranus  solid-state fermentation  Setariaitalica L. Beauv  rice crust

中文摘要:

      目的 探究以秀珍菇固态发酵的粟谷为原料制作锅巴的工艺。方法 以秀珍菇固态发酵后的粟谷为原料, 通过单因素试验和正交试验优化粟谷粉、面粉、淀粉及膨松剂添加量对锅巴品质影响, 以感官评定法对产品品质进行评分, 获得锅巴最佳配方。结果 发酵后的粟谷抗营养因子降低约95%, 粟谷粉、面粉、淀粉及膨松剂等对锅巴感官品质影响显著, 其添加量分别为33%、67%、5.0%和1.6%时, 所制得的粟谷锅巴品质最佳, 此时锅巴颜色均匀、表面完整、无裂纹、结构致密均匀、焦香酥脆、硬度适宜, 具有一定的粟谷及蘑菇独特风味。结论 以固态发酵粟谷为原料制作锅巴的工艺具有可行性, 可丰富市场上锅巴的类型, 促进粟谷价值的充分挖掘。

英文摘要:

      Objective To study the manufacturing process of rice crust by solid fermentation of Pleurotus geesteranus. Methods The solid fermentation of millet with Pleurotus geesteranus was used as the main raw materials, the effects of the addition amount of millet powder, flour, wheat starch and raising agent on the qualities of rice crust were explored through single factor experiment and the orthogonal optimization, the best formula of rice crust was obtained by sensory evaluation method. Results The anti-nutritional factors of fermented millet decreased about 95% after fermentation, the millet powder, wheat flour, starch and raising agent had significant effects on the sensory quality of rice crust, when the amount of millet powder, wheat flour, starch and raising agent was 33%, 67%, 5.0% and 1.6%, respectively, the quality of the rice crust was the best, at this time, the rice crust had uniform color, complete surface, no crack, compact and uniform structure, crispy coke flavor and appropriate hardness, and a certain unique flavor of corn and mushroom. Conclusion It is feasible to make rice crust with solid fermentation of Pleurotus geesteranus, which can enrich the types of rice crust in the market and promote the full exploration of millet value.