Hu Chengmei, Qin Likang, Wu Ning, Hu Jinlan, Chen Shimao, Zhu Yong
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
Zunyi Jinziyang Foods Co., Ltd, Zunyi, 563000, PR China.
Food Chem X. 2025 Jun 4;29:102627. doi: 10.1016/j.fochx.2025.102627. eCollection 2025 Jul.
The directed fermentation protocol consisting of lactic acid bacteria and yeast was established, which was further employed for improving the suitability of rice for preparing gel, the directed fermentation interfered the pasting characters of Gui Chao rice, which was conducive to the progress of pasting for rice and the resistance of retrograding for corresponding gel. In addition, the rheological properties of gels presented a slight variation as the corresponding Gui Chao rice was subjected to directed fermentation, remarkably, the Gui Chao rice fermented by and presented a favorable gel characteristic with the elevated hardness (617.33 ± 5.51 g), chewiness (15.43 ± 0.38 mJ) and a lower adhesiveness (17.00 ± 1.00 g), the directed fermentation was capable of improving the feasibility of rice in producing of gel-based products by affecting its nutritional components and short-range ordered structures, this study provided a theoretical foundation for developing rice products.
建立了由乳酸菌和酵母组成的定向发酵方案，该方案进一步用于提高大米制备凝胶的适用性。定向发酵干扰了桂朝米的糊化特性，有利于大米糊化的进行以及相应凝胶的抗老化性。此外，当相应的桂朝米进行定向发酵时，凝胶的流变特性略有变化。值得注意的是，经[具体发酵条件1]和[具体发酵条件2]发酵的桂朝米呈现出良好的凝胶特性，硬度升高（617.33±5.51克）、咀嚼性增强（15.43±0.38毫焦）且粘附性降低（17.00±1.00克）。定向发酵能够通过影响大米的营养成分和短程有序结构来提高大米生产凝胶基产品的可行性，本研究为开发大米产品提供了理论基础。
