3种乳酸菌发酵米浆对发糕品质的影响比较研究

Comparative study on the effects of 3 kinds of lactic acid bacteria fermented rice slurry on the quality of rice cake

中文关键词:  乳酸菌发酵  米浆  米发糕  感官特性  发酵液

英文关键词:lactic acid bacteria fermentation  rice slurry  rice cake  sensory characteristics  fermentation broth

中文摘要:

      目的 以清酒乳杆菌清酒亚种、类干酪乳酪杆菌类干酪亚种、发酵黏液乳杆菌为发酵菌种, 研究3株不同乳酸菌发酵米浆对米发糕品质的影响。方法 米发糕由发酵的大米磨成米浆, 再经酵母发酵, 加热汽蒸而成。以米浆的密度、黏度、持水率、流变特性为测定指标, 测定乳酸菌发酵米对米浆性质的影响; 以米发糕的质构、感官、比容为测定指标, 测定乳酸菌发酵对米发糕品质的影响。结果 乳酸菌发酵原料大米相比其自然发酵和未发酵大米制作的米浆, 米浆的密度与酸度最低、米浆的持水性与黏度最高, 具有良好的流变学特性; 不同乳酸菌菌种由于产酸与酶量不同, 对米浆性质影响也不同, 3株乳酸菌中发酵黏液乳杆菌发酵黏液乳杆菌制作的米浆密度小、黏度大、pH低、发酵能力强、流变特性中稠度系数大; 米浆性质对米发糕的品质有直接影响, 乳酸菌发酵相比于其他方法对米浆性质影响大, 制得的米发糕品质最好, 如比容较大、弹性较大、内部气孔均匀致密; 不同乳酸菌发酵米浆性质不同导致米发糕品质也不同, 3株乳酸菌中发酵黏液乳杆菌制作的米发糕的比容最大、硬度最大(1409.43 gf)、咀嚼性最大(718.81 gf)、黏聚性与回复性最优。结论 发酵黏液乳杆菌发酵米发糕感官评分最高, 类干酪乳酪杆菌类干酪亚种与清酒乳杆菌清酒亚种发酵米糕的性质次之。发酵黏液乳杆菌发酵黏液乳杆菌发酵米制作米浆与米发糕品质较好, 为米发糕的制作提供新的菌种选择。

英文摘要:

      Objective To study the effects of 3 different strains of lactic acid bacteria fermented rice slurry on the quality of rice cake, using Lactobacillus sakei subsp. sakei, Lacticaseibacillus paracasei subsp. paracasei and Limosilactobacillus fermentum as fermentation strains. Methods Rice cake was made by grinding fermented rice into rice slurry, fermenting with yeast, heating and steaming. The effect of lactic acid bacteria fermentation on the quality of rice slurry was determined by taking the density, viscosity, water holding capacity, and rheological properties of rice slurry as the test indexes; the effect of lactic acid bacteria fermentation on the quality of rice cake was determined by taking the texture, sensory and specific volume of rice cake as the test indexes. Results Compared with natural fermentation and unfermented rice, the raw material rice fermented by lactic acid bacteria had the lowest density and acidity, the highest water holding capacity and viscosity, and good rheological properties; different strains of lactic acid bacteria have different effects on the properties of rice slurry due to their different acid production and enzyme levels. Among the 3 kinds of strains of lactic acid bacteria, the rice slurry produced by fermenting Limosilactobacillus fermentum had low density, high viscosity, low pH, strong fermentation ability, and high consistency coefficient in rheological properties; the properties of rice slurry had a direct impact on the quality of rice cake. Compared with other methods, lactic acid bacteria fermentation had a greater impact on the properties of rice slurry, and the rice cake produced had the best quality, such as larger specific volume, greater elasticity, uniform and dense internal pores; the quality of rice cake was also different due to different properties of fermented rice slurry by different lactic acid bacteria. Among the 3 kinds of strains of lactic acid bacteria, the rice cake made by Limosilactobacillus fermentum had the largest specific volume, the largest hardness (1409.43 gf), the largest chew ability (718.81 gf), and the best cohesiveness and resilience. Conclusion The sensory score of rice cake fermented by Limosilactobacillus fermentum is the highest, followed by the quality of rice cake fermented by Lacticaseibacillus paracasei subsp. paracasei and Lactobacillus sakei subsp. sakei. The quality of rice slurry and rice cake fermented by Limosilactobacillus fermentum is better, which provides a new strain selection for the production of rice cake.