米发糕专用粉生产工艺的研究
Study on the Process Optimization of Fermented Rice Cake Powder
鲍方芳 1袁佰华 1熊青 2赵思明1
作者信息
- 1. 华中农业大学食品科技学院,武汉430070
- 2. 华中农业大学楚天学院食品与生物科技学院,武汉430205
- 折叠
摘要
以籼米为原料,经浸泡、接种、研磨、过滤、干燥等工序制作米发糕专用粉,并优化生产工艺,研究了料液比、研磨和过滤对米发糕专用粉的影响.结果表明,料液比、研磨、过滤条件对米发糕专用粉的生产有显著影响,适宜的工艺条件为,料液比为1:1时浸泡后接种卡斯特酒香酵母菌和植物乳酸菌,二次磨浆后过80目筛,在压力为0.08 MPa下采用621型滤布作为过滤介质过滤12 min后干燥.将专用粉于20℃下储藏60 d后,贮藏特性良好,活菌数略有下降,但米发糕的感官品质变化不大.
Abstract
Fermented rice cake powder was made from indica rice through the process of soaking,inoculating, grinding,filtering and drying, which provides experimental data for industrialization of fermented rice cake. The results showed that solid - liquid ratio, grinding and filtering affected the production of fermented rice cake powder. The suitable processing conditions were as below: rice was soaked at the solid - liquid ratio of 1: 1, inoculated yeasts and lac-tobacillus, through 80 mesh sieve after second milling, filtered with 621 type filter for 12 min at the pressure of 0. 08 Mpa and dried. After 60 d storage, the number of living yeasts and lactobacillus declined slightly,while the sensory quality had hardly changed with a good storage characteristic. The process is expected to achieve industrialized production of fermented rice cake powder.
关键词
米发糕/专用粉/工艺/品质Key words
fermented rice cake,powder,technology,quality引用本文复制引用
出版年
2012
NETL
NSTL
维普
万方数据