【摘要】 [目的]利用生物发酵法对对玉米粉品质进行改良。[方法]通过单因素试验和正交试验研究了乳酸菌发酵对玉米粉品质影响的工艺条件。[结果]其最佳工艺为:当植物乳杆菌添加量为10%,发酵起始p H 6.5、发酵温度为40℃、发酵时间为18 h时,玉米粉保水力达到4.87 g/g,高于未经处理玉米粉的保水力2.74 g/g。[结论]生物发酵法可提高玉米粉的利用价值,也可拓宽我国玉米深加工应用领域。更多还原

【Abstract】 [Objective] The aim was to use biological fermentation to improve the quality of corn flour. [Method]With the single factor and orthogonal experiments, the process condition was studied in ordinary corn flour.[Result] The results showed that the best condition was 10% of lactobacillus concentration, p H 6.5 at the beginning of fermentation, 40℃ of the fermentation temperature and fermenting for 18 hours. The preserved hydraulic of the ordinary corn flour after fermentation could reache to 4.87 g/g. [Conclusion] The biological fermentation could improve value of corn flour and broadening the field of corn fine processing.更多还原