【摘要】 米浆的发酵是米发糕制作工艺中的关键流程,发酵微生物种类、数量及其生长的好坏直接影响到米发糕的品质。分析长沙地区米发糕制作厂家的发酵米浆中微生物,发现乳酸菌和酵母菌为优势菌株,数量大部分在1×107 CFU/mL以上,其他有害微生物较少;并且发酵后的乳酸菌和酵母菌数量比例为16∶1时,米发糕感官评价最高。更多还原

【Abstract】 The fermentation of rice slurry is the key processes to the production of the fermented rice cake. The species, quantity and growth of the fermenting microbes affect the quanity of the fermented rice cake directly. The experiment analyzes the microbes in fermenting rice slurry of the rice cake made in Changsha,and finds that the dominant strains are lactic acid bacteria and yeast,the total bacteria counts of most kinds of the fermenting rice slurry are more than 1×107 CFU/mL,other harmful microbes are less. When the proportion of lactic acid bacteria and yeast is 16 ∶1, the sensory evaluation of the fermented rice cake is the best.更多还原