中国不同地区老酵头对馒头质构和感官品质的影响  

Effects of traditional starter culture from different regions of China on texture and sensory quality of steamed bread

作　　者：艾志录[1,2,3] 聂文静 李真 王娜[2] 黄忠民 索标 AI Zhi-Lu;NIE Wen-Jing;LI Zhen;WANG Na;HUANG Zhong-Min;SUO Biao(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China;Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Zhengzhou 450002, China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]农业部大宗粮食加工重点实验室,郑州450002 [3]速冻面米及调制食品河南省工程实验室,郑州450002

出　　处：《食品安全质量检测学报》2018年第6期1427-1433,共7页Journal of Food Safety and Quality

基　　金：河南省科技创新杰出人才项目(174200510005);"十二五"国家科技支撑计划项(2012BAD37B07)~~

摘　　要：目的探讨中国不同地区传统老酵头对馒头品质特征的影响,筛选产品品质较为优良的老酵头。方法收集10个地区的传统面食发酵剂为实验材料制作老酵馒头,测定不同地区老酵面团在发酵过程中微生物的变化及馒头的品质指标,并进行感官评价。结果不同地区老酵馒头的品质指标间具有显著性差异(P<0.05),老酵头制作面团发酵过程中不同地区间酵母菌和乳酸菌的生长趋势相似且具有一定的规律性,在发酵前期,酵母菌迅速生长至面团成熟期后,其数量趋于稳定;乳酸菌在发酵前期经过短暂的适应期后进入快速生长期,至面团成熟期后乳酸菌数量显著下降。综合馒头的质构指标、物性指标及感官评价来看,5#老酵头制作出的馒头其综合品质最佳,感官评分最高为89分。结论本研究结果为传统发酵剂在馒头工业化生产中的合理利用提供了理论依据。Objective To investigate the effects of traditional starter culture from different regions of China on the quality of steamed bread, and screen products with better quality of the traditional starter starter. Methods The traditional starter culture from 10 regions was collected as the experimental materials to make steamed bread. The changes of microorganism during the sourdough fermentation and the quality indexes of steamed bread in different regions were measured and sensory evaluation was carried out. Results There were significant differences in the quality indexes of steamed bread fermented by traditional starter culture from different regions. The growth trends of yeast and lactic acid bacteria were similar and regular during sourdough fermentation. In the early stage of fermentation, the number of yeast rapidly increased to maturity after the maturity of the sourdough, and its quantity tended to be stable. Lactic acid bacteria entered the rapid growth stage after a short period of adaptation in the early stage of fermentation, and the number of lactic acid bacteria decreased significantly after the dough maturity. Comprehensive analysis of texture indexes, physical property indexes and sensory evaluation of steamed bread, the comprehensive quality of steamed bread made by number 5# was the best, and the highest sensory score was 89. Conclusion The results of this study provide a theoretical basis for the rational utilization of traditional starter culture in the industrial production of steamed bread.

关 键 词：老酵馒头 质构指标 物性指标 品质改良 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]