毕业论文移动版

摘要： 本课题分别从蛋白质、脂肪、淀粉和质构四个方面对优势菌株强化发酵米粉和自然发酵米粉的品质进行了综合评价。研究发现，在优势菌株强化发酵和自然发酵过程中，都会造成蛋白质和脂肪含量的降低，其中自然发酵所测得的蛋白质含量最高，其测量值为6.37%。唾液链球菌加酵母菌发酵测得的蛋白质含量最低为3.81%。接种的唾液链球菌+酵母菌的混菌发酵米粉样品测得的脂肪含量值最低，为0.19%。接种酵母菌的米粉样品测得的脂肪含量最高，为0.6%。大米中淀粉含量和比例是大米凝胶形成的基础。菌株强化发酵米粉过程中，淀粉含量和直链淀粉会有显著变化。由乳酸乳球菌加酵母菌发酵的米粉直链淀粉含量最高为69.74%。质构方面，由唾液链球菌发酵的米粉测得的弹性值最高，为0.934，由乳酸乳球菌加唾液链球菌发酵的米粉测得的咀嚼性值最高，为78.581N。菌种发酵明显改善了米粉的咀嚼性，弹性和回复性。42752

毕业论文关键词：强化发酵；米粉品质；米粉质构   

Study on the quality of fermented rice flour by superior strain

Abstract: In this paper, the four aspects of protein content, fat content, starch content, rice flour texture to enhance the quality of fermented rice flour and natural fermented rice flour were comprehensively evaluated. It was found that the protein and fat content of the dominant strains were decreased, and the protein content of natural fermentation was the highest, and the measured value was 6.37%. The measured protein content of Streptococcus Streptococcus and yeast fermentation was 3.81%.The measured fat content of rice flour samples was the lowest, which was 0.19%. The highest fat content of rice flour samples was 0.6%. The content and proportion of starch in rice is the basis for the formation of rice gel. In the process of rice flour fermentation, the content of starch and amylose were significantly changed. Rice noodles by Lactococcus lactis yeast fermentation with the highest amylose content was 69.74%. Texture, by fermentation of Streptococcus salivarius rice measuring the elastic value highest, 0.934g, by Lactococcus lactis and Streptococcus salivarius fermented rice measuring the chewiness value is the highest 78.581N. The chewing ability of rice flour was significantly improved by strain fermentation.

Key words: fortified rice flour;rice flour;rice quality

目录

1 前言 1

1.1 米粉简介及大米的主要成分 1

1.1.1 米粉的特点 1

1.1.2 大米的主要成分 1

1.1.2.1 淀粉 1

1.1.2.2　蛋白质 1

1.1.2.3　脂质 1

1.2 发酵米粉的优势菌株 2

1.3 评定发酵米粉品质的指标 2

1.4 影响发酵米粉品质的因素 2

1.4.1 发酵工艺 2

1.4.2 制粉方式 2

1.4.3 粉坯水分含量 2

1.4.4 加热因素 2

1.4.5 挤压成形 3

1.4.6 冷却老化 3

1.4.7 添加剂的影响 3

1.5 米粉的形成机理 3

1.5.1 淀粉的糊化 3

1.5.2 淀粉的凝胶 4

1.5.3 淀粉的老化 (责任编辑：qin)