食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 327 - 334

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046026

研究报告

自然发酵影响鲜湿米粉品质的关键指标及影响机理研究

  • 杨瞻遥 ,
  • 翁鸿莹 ,
  • 马子艳 ,
  • 谢家健 ,
  • 林莹
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  • (广西大学 轻工与食品工程学院,广西高校特色农产品精深加工与安全控制重点实验室,广西 南宁,530004)
第一作者:硕士研究生(林莹教授为通信作者,E-mail:linying@gxu.edu.cn)

收稿日期: 2026-01-28

  修回日期: 2026-03-10

  网络出版日期: 2026-07-31

基金资助

广西农业科技创新联盟项目(桂农科盟202515)

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Key indicators and mechanisms of natural fermentation affecting quality of fresh wet rice noodles

  • YANG Zhanyao ,
  • WENG Hongying ,
  • MA Ziyan ,
  • XIE Jiajian ,
  • LIN Ying
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  • (Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Received date: 2026-01-28

  Revised date: 2026-03-10

  Online published: 2026-07-31

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摘要

为突破传统自然发酵依赖经验控制的局限性问题,该研究系统提取并表征了影响鲜湿米粉品质的关键指标,阐明其在发酵过程中的动态变化规律及其与品质提升的关联机制。通过为期10 d的自然发酵,监测了发酵液pH、总酸、胞外多糖(extracellular polysaccharides,EPS)、淀粉酶活性等生化指标,提取不同阶段淀粉,并对其相对分子质量、直链淀粉含量、结晶度、糊化回生特性及冻融稳定性进行系统表征。进而制备鲜湿米粉,综合评价其断条率、吐浆值、碘蓝值等蒸煮指标,硬度、弹性等质构指标,以及贮藏过程中硬度增长与水分迁移(弛豫时间T2)的变化规律。结果表明,发酵过程呈现降解主导期(0~4 d)和重组稳定期(4~10 d)2个阶段。降解期关键指标表现为淀粉重均相对分子质量下降61.4%、直链淀粉含量减少、回生值显著降低;重组期则以EPS含量显著积累、相对分子质量部分回升为特征。发酵第4天淀粉所制米粉,其断条率降低80%,蒸煮损失减少,感官评分提升,且在4 ℃贮藏3 d后硬度增长率显著低于对照。该研究明确了调控鲜湿米粉品质的关键指标(如相对分子质量、直链淀粉含量、回生值、EPS含量、断条率、贮藏硬度等)及其变化规律,构建了基于指标表征的发酵过程控制框架,为自然发酵工艺从经验驱动向精准调控的转变提供了科学依据。

关键词： 自然发酵; 鲜湿米粉; 品质指标; 结构表征; 影响机理

本文引用格式

杨瞻遥 , 翁鸿莹 , 马子艳 , 谢家健 , 林莹 . 自然发酵影响鲜湿米粉品质的关键指标及影响机理研究[J]. 食品与发酵工业, 2026 , 52(13) : 327 -334 . DOI: 10.13995/j.cnki.11-1802/ts.046026

Abstract

To overcome the limitations of traditional natural fermentation relying on empirical control, this study systematically extracted and characterised key indicators affecting the quality of fresh wet rice noodles, elucidating their dynamic changes during the fermentation process and their correlation with quality improvement mechanisms.Through a 10-day natural fermentation, biochemical indicators such as fermentation liquid pH, total acid, extracellular polysaccharides (EPS), and amylase activity were monitored.Starch at different stages was extracted and systematically characterised for molecular weight, amylose content, crystallinity, pasting and retrogradation properties, and freeze-thaw stability.Subsequently, fresh wet rice noodles were prepared, and their cooking indicators such as noodle breakage rate, cooking loss, and iodine blue value, texture indicators such as hardness and elasticity, and changes in hardness increase and moisture migration (T2 relaxation time) during storage were comprehensively evaluated.The results showed that the fermentation process exhibited two stages:a degradation-dominated stage (0-4 days) and a reorganisation-stable stage (4-10 days).During the degradation stage, key indicators included a 61.4% decrease in starch weight-average molecular weight, reduced amylose content, and significantly lowered retrogradation value;the reorganisation stage was characterised by significant EPS accumulation and partial recovery of molecular weight.Rice noodles made from starch fermented for 4 days showed an 80% reduction in noodle breakage rate, reduced cooking loss, improved sensory scores, and a significantly lower hardness growth rate than the control after storage at 4 ℃ for 3 days.This study identified the key indicators regulating the quality of fresh wet rice noodles (such as molecular weight, amylose content, retrogradation value, EPS content, noodle breakage rate, storage hardness, etc.) and their changing trends, establishing a fermentation process control framework based on indicator characterisation, providing a scientific basis for transforming natural fermentation processes from empirically driven to precisely regulated.

Key words： natural fermentation; fresh wet rice noodles; quality indicators; structural characterisation; influencing mechanisms

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