CAJ | 학술논문

以早籼米为原料,采用生物法对传统生产工艺进行改造,以改良直条米粉的品质。结果表明：在传统工艺的大米浸泡环节采用毕氏生香酵母、面包酵母、植物乳酸菌和嗜热乳链球菌按3∶3∶3∶1比例混合种液,按5%~8%的接种量,接入大米中,在37℃温度条件下发酵5 h,可以明显提高直条米粉品质。
이조선미위원료,채용생물법대전통생산공예진행개조,이개량직조미분적품질。결과표명：재전통공예적대미침포배절채용필씨생향효모、면포효모、식물유산균화기열유련구균안3∶3∶3∶1비례혼합충액,안5%~8%적접충량,접입대미중,재37℃온도조건하발효5 h,가이명현제고직조미분품질。
Take early non-glutinous rice as raw material.The traditional technique of making rice vermicelli was meliorated and the quality of the product was improved.The result showed that during the rice soaking process in traditional technique,the mixed bacterial liquid,aroma Pichia pastoris,yeast,plant lactobacillus and thermophilic milk streptococcus mixed in the proportion of 3∶3∶3∶1,was poured into rice with 5%～8%,fermented at 37 ℃ for 5 h.The quality of the rice vermicelli was improved.