Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 185 - 191

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030614

Quality and flavor characteristics of fresh rice noodles produced by co-fermentation

  • REN Yuanyuan ,
  • LI Yuhang ,
  • MENG Zikuan ,
  • ZHANG Xin ,
  • ZOU Yu ,
  • WANG Yongjun
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  • (Sichuan Food and Fermentation Industry Research and Design Institute Co., Ltd, Chengdu 611130, China)

Received date: 2021-12-28

  Revised date: 2022-01-28

  Online published: 2022-06-23

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Abstract

In order to explore the effect of different microbial combinations on the quality and flavor of fresh rice noodles, Saccharomyces cerevisiae 23(S.c.23), Lactobacillus casei 17 (L.c.17), Lactobacillus plantarum 9 (L.p.9) were used for synergistic fermentation. The acid production capacity, viable count of L. plantarum, physical and chemical properties, cooking characteristics, texture characteristics and volatile flavor substances were determined. The results showed that the quality of fermented rice noodles produced by co-fermentation was good, and the volatile flavor substances increased significantly. The acid production capacity of L.p.9+S.c.23+L.c.17 was the highest, and the viable count of L. plantarum reached (9.06 ± 0.15) lg CFU/g, the protein and fat contents were significantly decreased, and the amylose content was significantly increased. The cooking loss rate, hardness and elasticity of rice noodles prepared by L.p.9 + S.c.23 + L.c.17 were better than those of other groups. L.p.9 + S.c.23 + L.c.17 fermented rice noodles had 37 kinds of volatile flavor compounds, mainly esters and alcohols. Multi-strain synergistic fermentation significantly improved the quality of fresh rice noodles and increases the flavor, which has good application potential in the development of fermented rice noodles industry.

Key words： co-fermentation; fresh rice noodles; Lactobacillus plantarum; Saccharomyces cerevisiae; Lactobacillus casei; quality characteristics; flavor

Cite this article

REN Yuanyuan , LI Yuhang , MENG Zikuan , ZHANG Xin , ZOU Yu , WANG Yongjun . Quality and flavor characteristics of fresh rice noodles produced by co-fermentation[J]. Food and Fermentation Industries, 2022 , 48(11) : 185 -191 . DOI: 10.13995/j.cnki.11-1802/ts.030614

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