The invention discloses mixed-bacterium fermented rice noodles and a preparation method thereof, belongs to the technical field of
food processing, and aims to solve the problems of unstable natural
fermentation quality, low production efficiency, single
nutrition and more
solid wastes of traditional rice noodles. The raised rice noodles are composed of early indica
rice grain components, characteristic
fermentation metabolites, optimized
nutrient components and water. The preparation method comprises the following steps: pretreating rice,
grinding into thick liquid, homogenizing, inoculating with mixed
bacteria, fermenting,
steaming,
drying and forming. Through synergistic
fermentation of
leuconostoc mesenteroides,
streptococcus thermophilus and
rhodotorula mucilaginosa according to the ratio of 1.5: 1.5: 1 and in combination with strain
domestication and a double-stage
temperature control process, the effects that the taste and
color difference between batches of the rice raising noodles are effectively reduced, the fermentation period is shortened, and the infectious microbe
contamination rate is reduced are achieved; the
utilization rate of
protein and the content of dietary fibers are greatly increased, the removal rate of
ochratoxin A is increased by matching with
glucose oxidase, and
solid waste
discharge is reduced by adding back rice residues.