Studies On Natural Fermentation Process Control And Mechanism Of Corn Food

In the rural areas of northern China,corn ballasts are fermented by natural microbial,then make into acid corn flour. Viscoelastic of acid corn flour is better,corn flavor is weakende and taste fresh,it is very popular in northern China.However, traditional methods of the production are mostly handwork by natural fermentation,so it is poor security, instability, and need long production cycle defects. There is a need to add modern processing technology microbial fermentation of the fermentation process to achieve effective control to ensure product safety and product quality stability.Effect of natural fermentation on corn flour charateristics, the good bacteria in natural fermentation liquid and the leaven of acid corn flour were studied in this papers. The experiment results were as follows:1. Effects of natural fermenlation on water retention capacity,gel properties and pasting properties were studied. the results showed that through the natural fermentation,the water retention capacity,gel properties and pasting properties of corn flour were all improved. Food quality and processing quality were improved.2. The best combined effect of acid corn flour by nature fermentation was at low temperatures (15 ~20℃) under the conditions of immersion in water naturally,fermented 26d, pH value of 5.31.3. In the process of natural fermentation,there was no yeast separated, lactic acis bacterias were the dominant microorganisms in the nature fermentation liquid.4. Five lactic acis bacterias were isolated,definited and certified form the nature fermentation.The results indicated that 5 strains are:Pediococcus pentosaceus, Lactococcus lactis,Lactococcus plantarum,Leuconostoc mesenteroides,Lactobacillus delbrueckii.5. Under the Standard of high vitality and good fermentation performance,selected the best fermentation lactic acid bacteria were Lactobacillus delbrueckii and Lactococcus plantarum. Based on sensory evaluation,it was determinated that 1.5% of Lactobacillus delbrueckii and 2% of Lactococcus plantarum were the best leaven.