酵母菌与乳酸菌发酵对小米淀粉粘度的影响  

Effect on yeast and lactic acid bacteria fermentation of millet starch viscosity

作　　者：寇芳[1] 康丽君[1] 张莉莉[1] 尹婧[1] 李文杰[1] 王维浩[1,2] 夏天天 宁冬雪 曹龙奎[1,2] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2016年第13期58-62,共5页Science and Technology of Food Industry

基　　金：杂粮专用粉制备及方便面技术集成应用与示范;国家星火计划项目(2013GA670001)

摘　　要：自然发酵受环境和微生物的影响大,难实现发酵产品的大规模生产。故研究自然发酵优势菌对小米淀粉的影响很有必要。选取内蒙古赤峰生产的黄金苗小米为原料,利用自然发酵纯化的酵母菌与乳酸菌为菌种进行纯种发酵96 h,并且与自然发酵后的小米淀粉比较,分析淀粉的粘度、衰减值和回生值的变化。采用0.2 g/100 m L的Na OH溶液提取3 h的方法来提取发酵后小米中的淀粉,并对其发酵液中固形物的含量、p H、淀粉的粘度特性、偏光十字进行测定。结果表明,三种发酵方法所得的发酵液中总固形物的含量都增加;较自然发酵相比,发酵前24 h乳酸菌和酵母菌发酵液中的p H下降迅速,之后变化缓慢;淀粉粘度特性表明,乳酸菌和酵母菌发酵终止时,其粘度的起始温度、衰减值、回生值较自然发酵相比都下降,峰值粘度较自然发酵相比都上升,乳酸菌发酵和酵母菌发酵的最终粘度与自然发酵相比有所增加,偏光十字显示无论是自然发酵酵母菌发酵还是乳酸菌发酵,发酵后的淀粉颗粒仍具有偏光十字,说明发酵未改变淀粉的结晶结构。Natural fermentation was affected heavily by environment and microbes, it was difficult to achieve the mass production of the fermentation products .Therefore, studying natural fermentation of advantage bacterium to the effect on millet starch was necessary.Selected millet production from Inner Mongolia chifeng Huang Jinmiao as raw material,species by natural fermentation and purification of yeast and lactic acid bacteria were used for pure breed fermentation for 9d h, and compared with natural fermentation of millet starch, the changes of starch viscosity,attenuation and retrogradation value were analyzed. Using 0.2 g/100 mL NaOH solution to extract the methods of extracting 3 h after fermentation of millet starch, and the solids content in the fermented liquid, pH,the starch viscosity property, polarization cross were determined.The results showed that all of the total solids content by three methods of fermentation in the fermented liquid were increased, compared to natural fermentation, the fermentation of lactic acid bacteria and yeast fermentation liquor of pH were declined rapidly before 24 h,then changed slowly.Starch viscosity properties showed that lactic acid bacteria and yeast fermentation termination, the attenuation of the starting temperature, viscosity value, the setback were decreased compared to natural fermentation, the peak viscosity rose more than natural fermentation. Compared with natural fermentation, the final viscosity lactic acid bacteria and yeast fermentation were increased, polarization cross showed both natural fermentation of yeast fermentation and lactic acid bacteria fermentation, starch particles after the fermentation still had the polarization cross,the fermentation did not change the crystalline structure of starch.

关 键 词：小米淀粉 自然发酵 酵母菌发酵 乳酸菌发酵 粘度特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]