以早籼米为原料,利用酵母茵和乳酸茵复配制成米发糕的专用发酵剂,研究两种茵的培养及比例对米发糕品质的影响,确定适宜的工艺配方.结果表明:采用马铃薯培养基对酵母茵进行培养和增茵；采用麦芽浸汁粉培养基对乳杆菌进行培养和增茵；将茵悬液按数量比为酵母菌∶乳酸菌=107∶107进行混合后浓缩至6.5％,加入8.5％米粉,0.3％白糖和0.15％单甘酯,混匀于32℃下热风干燥至含水量为13％.发酵剂贮藏一段时间后制作的米发糕品质略有下降.%A special starter culture containing yeast and latic acid bacteria was prepared for the production of fermented rice cake. The effects of growth medium, proportion of yeast and latic acid bacteria and the storage of starter culture on the growth rate of viable cells and the quality of fermented rice cake were investigated. The potato medium and malt juice powder leaching medium were employed for the cultivation of yeast and latic acid bacteria, respectively. The optimum ratio of yeast and latic acid bacteria was 107: 107 ( cfu/mL: cfu/mL). And then a starter culture composed with yeast and latic acid bacteria,8. 5% rice powder,0. 3% sugar and 0. 15% monoglyceride was dried by hot - air at 32 ℃ until its water content reduced to 13%. Incubation of the early indica rice with the starter culture could produce fermented rice cake with high quality. The quality of fermented rice cake was declined slightly when the starter cultures storaged for some days.
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