乳酸菌对玉米加工特性的影响及基于均匀设计优化玉米发酵条件  

Effect of Lactic acid bacteria on maize characteristics and optimazation of fermentation conditions by uniform design

作　　者：王帅[1] 程建军[1] 倪春蕾 尹园[1] 佟露 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第13期183-187,191,共6页Science and Technology of Food Industry

基　　金：黑龙江省应用技术研究与开发计划项目

摘　　要：本实验选择东北地区大面积推广种植具有代表性的8个普通玉米品种和2个糯玉米品种进行研究,通过乳酸菌发酵,分析玉米保水力、膨胀势、溶解度和糊化特性的变化趋势;并以膨胀势作指标,采用均匀实验设计,优化适于发酵的玉米品种及发酵条件。实验结果表明:经乳酸菌发酵,玉米品种间加工特性变化差异显著(p<0.05),糯玉米的保水力、溶解度显著高于普通品种玉米(p<0.05);而膨胀势、回生值显著低于普通品种玉米(p<0.05);普通品种玉米的峰值粘度和衰减值经发酵作用有所降低,而糯玉米品种的峰值粘度和衰减值经发酵后升高。在所选品种中郑单958最适于发酵,料液比1∶2(g/m L),37℃发酵5 d,所得玉米粉膨胀势高达12.93 g/g,其加工特性得到有效改善。The main 8 common maize and 2 waxy corn representative varieties, which were cultivated in the Northeastern region,were selected and fermented by lactic acid bacteria.The water retention capacity, swelling power, solubility and pasting properties of fermented maize were analyzed. The optimal maize variety and fermentative conditions were obtained using the Uniform design according to swelling power variation.The results were as follows： The processing characteristics of maize varieties were significantly different by fermentation. （p 〈 0.05）. Waxy corn varieties of water retention capacity, solubility were significantly higher than common maize （ p 〈 0.05 ） ; the swelling power and setback were significantly lower than the common maize （ p 〈 0.05 ） ; the peak viscosity and breakdown of common maize decreased, while the waxy corn increased. The uniform design optimization results showed that Zhengdan 958 was the optimal maize variety to fermentation.The largest swelling power（12.93 g/g）of fermented maize flour was gotten when mixture of Zhengdan 958 variety and solvent ratio l：2（g/mL） had fermented at 37℃for 5d.

关 键 词：玉米 乳酸菌 均匀设计 膨胀势 加工特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]