食品科学 ›› 2012, Vol. 33 ›› Issue (11): 237-240.doi: 10.7506/spkx1002-6630-201211050

• 生物工程 • 上一篇    下一篇

自然发酵对糯米糊化性质的影响

赵云霞,熊 柳,孙庆杰*   

  1. 青岛农业大学食品科学与工程学院
  • 出版日期:2012-06-15 发布日期:2012-07-27
  • 基金资助:
    青岛市科技支撑计划项目(09-1-1-84-nsh)

Effect of Spontaneous Fermentation on Pasting Properties of Waxy Rice

ZHAO Yun-xia,XIONG Liu,SUN Qing-jie*   

  1. (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)
  • Online:2012-06-15 Published:2012-07-27

摘要: 研究自然发酵不同时间对4个品种糯米安徽籼糯、泰国粳糯、鱼台粳糯和鱼台籼糯)糊化性质的影响。结果表明:随着发酵时间的延长,4种糯米浸泡液固形物含量增加,发酵96h后,固形物含量由0.0067~0.0102g/mL增加至0.0247~0.0352g/mL;pH值由6~7降至3~4;自然发酵使4种糯米的黏度均显著的增加,在发酵96h后,的峰值黏度分别由231.46、123.04、205.00、222.88RVU升高至290.00、201.54、224.71、283.50RVU,自然发酵具有提高糯米黏度的作用。

关键词: 糯米, 自然发酵, 黏度

Abstract: The influence of spontaneous fermentation for different hours on pasting properties of four kinds of waxy rice was investigated. The results showed that the total solid content increased from 0.0067-0.0102 g/mL to 0.0247-0.0352 g/mL with fermentation time up to 96 h, whereas pH decreased from 6.0-7.0 to 3.0-4.0. Spontaneous fermentation significantly increased the viscosity of waxy rice (P<0.05). After 96 h of fermentation, the peak viscosity of Anhui waxy indica rice, Thailand waxy japonica rice, Yutai waxy japonica rice and Yutai waxy indica rice increased from 231.46, 123.04, 205.00 RVU and 222.88 RVU to 290.00, 201.54, 224.71 RVU and 283.50 RVU respectively. In summary, spontaneous fermentation increases the viscosity of waxy rice.

Key words: waxy rice, spontaneous fermentation, viscosity

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