Effect Of Lactic Acid Fermentation On Rice Quality And Its Characteristics

In this study,Lactobacillus plantarum and Pediococcus pentosaceus were used as lactic acid bacteria to ferment the local indica rice.The effects of temperature,pH value and inoculation were studied using single factor test.The nutritional components,quality characteristics and cooking properties of fermented rice and the noodles conduced from it were studied using correlation research,while improving the edible quality of rice noodles.The main results are as follows:(1)Study on the effect of lactic acid fermentation on rice quality characteristics.After lactic acid fermentation,the content of protein decreased,the content of amylose increased,and it changed with different fermentation conditions.The conditions of maximum variation were as follows: temperature 35,pH7.0,inoculation quantity was about 4%-6%.The viscosity of fermented rice samples will increase,as well as the hardness and cohesiveness.(2)Study on the effect of lactic acid fermentation on the quality characteristics of rice noodles.The cooking quality and edible quality of rice noodle were better after fermentation,as they seldom break,and their sensory evaluation score usually falls between 80 and 90.(3)Study on the correlation between rice quality and rice noodles quality.The protein content and amylose content of rice could affect the gelatinization,texture,taste and flavor of rice noodles.The results showed that the amylose content of rice was related to the gelatinization,texture and sensory evaluation of rice noodles,especially with hardness,the correlation coefficient reached 0.510.(4)Optimization of fermented rice noodles.The response surface was used to optimize the fermentation parameters: the fermentation temperature was 35.4,the pH value was about 7,and the inoculation amount was 3.7%,which provides a good theoretical basis for the application of fermented rice noodles.The protein concentration was 8.48?g/mL,the amylose content was 30.9%,the gelatinization degree is higher,the peak viscosity reached 3845 cp,retrogradation value is 1006 cp,TPA texture index of hardness,chewiness and cohesiveness than other conditions,and under this condition compared to Rice noodles made from unfermented the color is more white,not easy to aging,with moderate hardness,chewiness,good taste.This provides a good theoretical basis for the application and promotion of fermented rice flour.