In order to improve the industrialized and standardized production technology of fermented rice noodles and opti-mize the quality of rice noodles,the traditional production of fermented rice noodles was introduced in this paper,the functions of fermentation on texture and nutritional components of rice noodles were described,the main microbial composition of fermen-ted rice noodles was analyzed,and the applications of purebred fermentation in rice noodle processing were summarized.The purpose of this study was to provide theoretical basis for improving the quality of fermented rice noodles and to promote the ap-plication of modern biotechnology in rice noodle processing.
关键词
米粉/纯种发酵/自然发酵/工艺研究
Key words
rice noodle/purebred fermentation/natural fermentation/technology research
维普
万方数据