摘要
采用有益微生物发酵的方法对早籼米进行品质和口感的改良。试验结果表明 :在发酵前对早籼米进行蒸汽处理 8min ,发酵时用根霉曲 0 .6 %、面包酵母和酒精酵母各 0 .15 % (接种量 0 .9% )。发酵早籼米的淀粉糊特性类似于东北粳米 ,做出的米饭口感柔软 。
The improvement of the quality and mouthfeel of polished early indica rice by fermentation with wholesome bacteria was studied. The results show that the best procedure is steaming for 8 minutes, fermenting at 24 ℃ for 20 hours with 0.6% of Rhizopus, 0.15% of bakery yeast and 0.15% of alcohol yeast. The fermented polished early indica rice has gel property similar to that of polished northeast japonica rice and the cooked rice from it has tender mouthfeel and fermented odour of steamed sponge cake and bread.
出处
《江西农业大学学报》
CAS
CSCD
2001年第4期498-502,共5页
Acta Agriculturae Universitatis Jiangxiensis
关键词
早籼
食用品质
微生物发酵
品质改良
fermentation
polished early indica rice
edibility characteristics
