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The food nutrition and functional food team of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences said recently that the team has revealed the mechanism of the effect of different starter agents on the eating quality, microbial composition and flavor of rice noodles
Traditional rice noodle fermentation uses microorganisms carried by the raw materials and the environment to ferment, which takes a long time, and the quality of the rice noodles produced is unstable and easily contaminated by harmful microorganisms
In this study, different combinations and compounding methods were used to make starter, to verify the effect of different combinations of starter on the edible quality of fresh rice noodles, and to explore the changes of microbial community and flavor substances during the fermentation process
The research results showed that after adding the homemade starter, the fermentation time of fresh rice noodles was shortened from 36 hours of traditional natural fermentation to 12 hours, the efficiency was increased by 3 times, and the cooking quality and texture characteristics of rice noodles were also significantly improved
The research results provide a theoretical basis for the large-scale and industrialized production of fresh rice noodles