Study on Processing Technology of Fermented Brown Rice Steam Sponge Cake

doi:10.3969/j.issn.1673-1689.2019.04.005

Home > Archive>Volume 38, Issue 4, 2019 >30-38. DOI:10.3969/j.issn.1673-1689.2019.04.005

Study on Processing Technology of Fermented Brown Rice Steam Sponge Cake
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                        10.3969/j.issn.1673-1689.2019.04.005
                    
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To study the processing technology of fermented brown rice steam sponge cake，using indica brown rice as raw material. The results of single factor experiment showed that the early period fermented by lactic acid bacteria mainly affected the flavor，the fermented brown rice steam sponge cake taste best when the brown rice flour fermented for 4 h at 28 ℃ by lactic acid bacteria. while the yeast addition volume and the mixed fermentation temperature and time affected texture quality significantly. Orthogonal experiment results showed that the best three fermentation conditions according to the lower hardness and adhesiveness and higher springiness respectively were A2B3C3，A3B3C3 and A2B1C3. The results of sensory analysis on the basis of orthogonal experiment showed the optimum fermentation is adding 1.2% of the lactic acid bacteria fermented in 28 ℃for 2 h，and next adding 2.5% of yeast fermented in 32 ℃for 2 h.

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YANG Siying, CAI Qun, WU Fengfeng, CAO Feifei, YANG Xuesong, XU Xueming. Study on Processing Technology of Fermented Brown Rice Steam Sponge Cake[J]. Journal of Food Science and Biotechnology,2019,38(4):30-38.

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Online: July 03,2019
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