纯种发酵早籼米生产新式扎粉的研究

目的]研究纯种发酵的最佳条件。方法]酵母菌Y22和乳酸菌L15按不同比例（1：1、2：1、3：1、4：1）进行发酵试验，筛选最佳的菌种配比。通过评价发酵效果和发酵时间确定最佳发酵温度。通过正交试验优化籼米发酵的条件。结果]乳酸茵含量过大，产品有酸味；酵母菌含量过大则会产生酒精味。当乳酸菌与酵母菌的比例为3：1时，发酵早米的风味最佳。低于25℃时随着温度的上升，发酵所需时间逐渐减少；超过25℃，米香味受到影响。乳酸菌与酵母菌的配比对产品的品质影响最大。接种量比品质的影响小。结论]纯种发酵的最佳配方为L15：Y22=2．5：1．0，发酵温度28℃，发酵时间5d，接种量2％。

Study on Producing New Kind of Cereal by Pure Fermentation with Early Indica Rice

Objective] The aim was to study the optimum pure fermentation condition.Method] The fermentation test of yeast Y22 and lactobacillus L15 with different ratio(1∶1,2∶1,3∶1 and 4∶1)was made to screen out the optimum ratio of strains.Through evaluation of the fermentation effect and time,the optimum fermentation temperature was determined.The fermentation condition was optimized by the orthogonal test.Result] The product had a sour taste when the lactobacillus content was too large,while the product had a alcohol taste when the yeast content was too large.When the ratio of lactobacillus and yeast was 3∶1,the taste of fermented early rice was the best.With the rise of temperature(<25 ℃),the needed fermentation time decreased gradually.When it was above 25 ℃,the rice favor was influenced.The effect of ratio of lactobacillus and yeast on the product quality was the biggest and that of inoculation amount was the least.Conclusion] The optimum formula of pure fermentation was that L15∶Y22=2.5∶1.0,the fermentation temperature was 28 ℃,the fermentation time was 5 d and the inoculation amount was 2%.