【摘要】 以早籼米为原料,对米发糕的制作工艺进行了研究。结果表明,将大米在30℃下浸泡21 h,磨浆后加入发酵剂发酵后以质量分数为55%的米浆蒸煮15 min制作的发糕,口感较佳。发酵温度和发酵时间对米发糕的质构特征有显著性影响,以自制复合发酵剂制作米发糕适宜的发酵条件为:发酵剂添加量7%,于38℃发酵1 h,此条件制作的米发糕具有良好的质构特征和口感。更多还原

【Abstract】 Production process of fermented rice cake made of early-season milled long-grain nonglutinous rice was studied.The results showed that the milled long-grain nonglutinous rice soaked at 30℃ for 21 h,grinded,fermented with ferment and steamed for 15 min with a rice-milk mass fraction 55% would obtain the rice cake with a comparatively good taste.Fermentation temperature and time affected significantly the textural properties of fermented rice cake.Appropriate fermentation conditions of fermented rice cake made by self-made composite ferment were as following: starter additive amount 7% and fermented at a temperature of 38℃ for 1 h.Fermented rice cake cooked under these conditions would obtain a good textural property and taste.更多还原