Optimization of Quick Cooking Technology of Coix Seed Fermented by Lactobacillus
Quick cooking coix seed was prepared by fermentation with Lactobacillus amylovorus CGMCC1.3395.Optimization of fermentation conditions such as fermentation time,moisture content,inoculation amount,and fermentation temperature was carried out through single factor and orthogonal experiments to determine the optimal process.The changes in cooking taste and nutritional quality of coix seed before and after fermentation were compared using raw material coix seed(CK1)and conventional soaking coix seed(CK2)as controls.The results showed that the optimal conditions for fermentation of quick cooking coix seed by Lactobacillus amylovorus CGMCC1.3395 were fermentation time of 12 hours,fermentation temperature of 30 ℃,water content of 40％,and an inoculation amount of 0.5％.Under these conditions,the optimal cooking time for fermented coix seed was 48.0 minutes,representing a 45.9％and 22.2％reduction compared to CK1 and CK2,respectively.The water absorption rate and volume expansion rate of the fermented coix seed were 278.9％and 351.4％,nearly double those of both control.The hardness of the milled coix seed and cooked coix seed was 1079 g and 77 g,respectively,which was less than half of that observed in CK1 and CK2.The pH of the cooked coix seed soup was 5.50,exhibiting no prominent sour taste.The overall rating of the cooked coix seed was significantly higher than the control.Additionally,the content of total starch,total protein,crude fat and γ-aminobutyric acid were 57.4％,15.5％,5.39％and 903.2 mg/kg,which were obviously increased after fermentation.In summary,this technology can soften texture,reduce cooking time and improve taste and nutrition of coix seed,thus provide a technical reference for enhancing the culinary quality of coix seed.
Lactobacillusfermentationcoix seedcooking and eating quality
万方数据
维普
