Optimization of Production Process of Fermented Rice Flour with Compound Bacteria and Its Aroma Components

The optimum technological conditions for the production of rice flour by mixed fermentation of Lacbobacillus plantarum and Saccharomyces cerevisiae were determined and the aroma components were studied. The optimum conditions for the growth and reproduction of Lacbobacillus plantarum and Saccharomyces cerevisiae were determined by single factor experiment and orthogonal experiment. The aroma components of different forms of fermented rice flour were detected and identified by manual solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS). The results showed that when Lacbobacillus plantarum was cultured at 30 ℃ for 17.5 h,Saccharomyces cerevisiae for 16 h at 35 ℃,a better growth state could be obtained. The optimum processing conditions were as follows:the ratio of Lacbobacillus plantarum to Saccharomyces cerevisiae was 1:1,the amount of inoculation was 10%,the fermentation time was 16 h,the fermentation temperature was 30 ℃,and the rice flour withsensory value of 1.198 and elastic value of 0.896 was obtained. The aroma components of natural fermented rice flour were 10,while the aroma components of rice flour fermented by compound bacteria were as high as 18,among which the contents of esters and alcohols were higher,which gave the fermented rice flour a stronger aroma.