摘要： 通过在发酵米浆中添加几种果蔬，考察果蔬品种对鲜湿米粉主要成分的影响，研究米粉品质的变化。通过研究果蔬米粉的发酵方式和发酵时间，同时测定果蔬米粉的品质，对淀粉、脂肪含量的测定，并进行三种果蔬米粉的全质构分析和感官评价。随着时间的增加（至48h），菌种发酵更为充分；枸杞米粉中直链淀粉含量最高、支链链淀粉也最高；三种不同果蔬米粉中脂肪含量差异不大；橙子米粉的硬度、脆性、胶着力、咀嚼性和弹性较香蕉和枸杞米粉小；胶黏性、弹性、回复力较其他两种大，表明橙子米粉的各项流变性优于香蕉和枸杞米粉；通过对果蔬米粉进行感官评价发现，色泽上，橙子米粉的感官评分优于其他两种米粉。菌种发酵更为充分，在选择果蔬发酵中，橙子发酵米粉的流变性和感官评分均较好。79772

毕业论文关键词：发酵；果蔬米粉；品质；啊啊

Preparation and Quality Determination of Fermented Fruit and Vegetable Rice Flour

Abstract：To study the effect of fruit and vegetable varieties on the main components of fresh rice flour by adding several kinds of fruits and vegetables to fermented rice flour。 Methods The fermentation method and fermentation time of fruit and vegetable rice flour were studied。 Rsults The quality of fruit and vegetable rice flour was measured, and the content of starch and fat was determined。 The whole texture analysis and sensory evaluation of three kinds of fruit and vegetable rice flour were carried out。 The standard curve of amylose content y = 4。375x + 0。007, the standard curve of amylopectin content y = 4。3x - 0。048; the wolfberry rice flour was straight The content of starch in the three different fruits and vegetables was not different。 By measuring and comparing the difference of the three kinds of fruit and vegetable rice flour in rheology, hardness, viscosity, chewiness and restoring force, It is found that the hardness, brittleness, gelatinity, chewiness and elasticity of orange rice flour are smaller than those of banana and wolfberry rice flour。 Adhesion, elasticity and resilience are larger than the other two, indicating that the rheology of orange rice flour is better than that of banana And wolfberry rice flour; through the fruit and vegetable rice flour sensory evaluation found that the color, orange fruit powder sensory score is better than the other two rice noodles。Conclusion The fermentation of the bacteria was more abundant, and the rheological and sensory scores of the orange fermented rice flour were better in the selection of fruit and vegetable fermentation。

Key words: fermentation; fruit and vegetable rice flour; quality;

目录

1 引言 1

1。1 米粉制备研究现状 1

1。1。1 原料米的选取 1

1。1。2 浸泡或发酵制备 1

1。1。3 制粉方式 2

1。1。4 粉坯水分含量 2

1。1。5 冷却老化 2

1。1。6 添加剂的影响 2

1。2 关于果蔬米粉发酵应用研究现状 3

1。2。1 果蔬米粉的营养成分 3

1。2。2 米粉中果蔬成分的添加 3

1。3 淀粉结构与性质的研究与发展概况 4

1。4 本课题研究的目的和意义 4

2 材料与方法 6

2。1 实验材料 6