Flavor Compounds and Storage Property of Lactic Acid Bacteria Fermented Rice Cake

被引：0
|
作者：
Liu D. [1 ]
Kuang J. [1 ]
Huang Y. [1 ]
Hu J. [1 ]
Zhou Q. [1 ]
Yu J. [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou
来源：
| 1600年 / South China University of Technology卷 / 49期
基金：
中国国家自然科学基金;
关键词：
Compound lactic acid bacteria; Fermentation; Starter culture; Storage property; Volatile flavor compounds;
D O I：
10.12141/j.issn.1000-565X.200488
中图分类号：
学科分类号：
摘要：
The study aims to optimize the starter culture of Chinese traditional fermented rice cake. Lactobacillus plantarum DMDL9010 and L. delbrueckii subsp. bulgaricus DMDL-H1 at the ratio of 1:1 were deployed in the batter fermentation and co-fermented with Anqi yeast to ascertain the optimal addition of compound lactic acid bacteria. It turned out that the rice cake got high sensory score and the best texture when the optimal addition of compound lactic acid bacteria was 6%. Twenty two aroma compounds were detected in the co-fermented rice cake by headspace-solid-phase microextraction gas chromatography mass spectrometry (HP-SPME-GCMS). Compared with the traditional one, compound lactic acid bacteria fermented rice cake was rich in esters. The investigation of sto-rage property of co-fermented rice cake in different storage temperature (4, 28, 37℃) and package methods (vacuum package, modified atmosphere packaging (50% of CO2 + 50% of N2), sealed package) showed that modified atmosphere packaging with 28℃ storage temperature can effectively maintain the sensory quality of co-fermented rice cake and significantly decrease the hardness and chewiness of it. © 2021, Editorial Department, Journal of South China University of Technology. All right reserved.
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页码：1 / 8
页数：7
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