In order to investigate the effects of fermentation on the cooking and textural characteristics of rice noodles, we selected Lactobacillus plantarum for rice fermentation, and determined the cooking and textural properties of the fermented rice noodles at different fermentation stages. The results showed that the fermented rice noodles had relatively lower cooking loss rate and higher rehydration rate, and the rice noodles after fermentation for 12 hours had the least cooking loss rate and the highest rehydration rate. The textural parameters of the fermented rice noodles changed after fermentation for 12 hours. As the fermentation time prolonged, the hardness and the chewiness increased, the adhesiveness decreased, the elasticity and resilience had no obvious changes, and the tensile force and tensile distance of fermented rice noodles increased. The tensile force had an increasing tendency as the fermentation time prolonged.%为了探讨发酵对米粉蒸煮和质构特性的影响,选用植物乳杆茵对大米进行发酵,对不同发酵时间的米粉蒸煮和质构特性参数进行检测分析.结果表明:发酵后的米粉具有较小的蒸煮损失率和较大的复水率,且发酵72 h时米粉的蒸煮损失率最小而复水率最大:米粉的各个质构特性指标均在发酵72 h出现波动,且随发酵时间的延长,硬度、咀嚼性有所增大,黏附性有所下降,弹性与回复性变化不大.而米粉拉断力和拉伸距离增大,且拉断力随发酵时间的延长有增加趋势.
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