复合菌发酵苦荞麸皮馒头的工艺优化  

Optimization of complex bacteria fermentation process for buckwheat bran steamed

作　　者：何瑞[1] 廖钰婷 王雪婷[1] 李玉珠[1] Zsolt Zalan 杜木英[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆啤酒股份有限公司,重庆400080 [3]匈牙利国家农业研究与创新中心

出　　处：《食品工业科技》2017年第5期238-245,共8页Science and Technology of Food Industry

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);中国与匈牙利政府间科技合作项目(国科外字[2013]83号;项目编号(No:6-30)

摘　　要：选取从酸面团筛选的酵母YCY5-2,ZKY7-1及乳酸菌YCL7-3,ZKL10-4进行组合发酵苦荞麸皮馒头,以馒头黄酮含量和感官评定分数作为指标,筛选出发酵苦荞麸皮馒头的最适菌种组合。实验采用响应面法对菌株比例,菌株接种量,发酵时间和醒发时间进行了优化。结果表明:最佳组合菌种为YCY5-2和ZKL10-4,苦荞麸皮添加量为20%,最佳工艺条件为YCY5-2∶ZKL10-4=2∶1,菌种添加量为3%,发酵时间为5 h、醒发时间40 min。此条件下苦荞麸皮馒头黄酮含量为(211.33±1.34)mg Rutin/100 g,感官评分为(82.2±2.30)。与安琪酵母发酵的苦荞麸皮馒头的黄酮含量((189.70±3.66 mg)Rutin/100 g),感官评价(77.1±1.4)及质构相比可知,复合菌馒头的功能和品质均比安琪酵母的好。结论:复合菌发酵的苦荞麸皮馒头具有开发利用的价值。YCY5-2,ZKL7-1 and lactic acid bacterias YCLT-3 ,ZKLI0-4 screening from the yeasts was combined to ferment the buckwheat bran steamed bread.Using flavonoid content and sensory evaluation as the main index,and select the optimum combination strain.Then, the parameters such as bacteria ratio, strain inoculation, fermentation time and proofing time were optimized by response surface methodology. The results showed the best combination strain was YCY5- 2 and ZKL10- 4, buckwheat bran addition was 20% , the optimum proportion was YCY5-2：ZKLI0-4 = 2：1 ,the complex bacteria inoculum size was 3% , fermentation time was 5 h, proofing time was 40 rain. Under the condition, the flavonoid content in buckwheat bran bread was （211.33 ±1.34） mg Rutin/100 g, the sensory evaluation was 82.2 ± 2.30. Compared with the flavonoid content （（ 189.70±3.66） mg Rutin/100 g）, the sensory evaluation （77.1± 1.4 ）and textural of Angel Yeast, the combination strain quality was better in general.The buck wheat bran steamed has the potential for further deveolpment.

关 键 词：乳酸菌 酵母菌 苦荞麸皮 馒头 黄酮含量 优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]