植物乳杆菌改性玉米粉制作玉米面条的工艺及品质分析  

Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour

作　　者：李晓娜[1] 亓鑫 赵卉 李定邦 杨强[1] LI Xiaona;QI Xin;ZHAO Hui;LI Dingbang;YANG Qiang(College of Food Science,Shenyang Agricultural Uinversity,110866,Shenyang 110866,China;Shenyang Product Quality Supervision and Inspection Institute,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]沈阳产品质量监督检验院,辽宁沈阳110022

出　　处：《食品与发酵工业》2019年第5期185-189,共5页Food and Fermentation Industries

基　　金：沈阳市科技局产业发展应用基础研究(18-013-0-37);辽宁省博士启动基金(20170520434)

摘　　要：以植物乳杆菌发酵改性玉米粉为原料,在谷朊粉添加量、沙蒿胶添加量、黄原胶添加量3个单因素试验的基础上,进行正交试验。通过对玉米面条穿刺功的测定与感官评价,确定发酵玉米粉制作玉米面条的最佳工艺配方。经过单因素和正交试验的分析,发酵改性玉米面条的最佳配方为:谷朊粉添加量6%,沙蒿胶添加量1.2%,黄原胶添加量0.6%。此工艺条件下所制得的发酵改性玉米面条最佳蒸煮时间为7 min,吸水率为159%,吸光度为0.119,有较低的浑浊度。而未改性玉米粉在此条件下无法和成面团。Corn flour modified by Lactobacillus plantarum fermentation was used as raw material, orthogonal tests based on three single-factor experiments of the addition of gluten, Sa-son seed gum, and xanthan gum were conducted. The optimal processing technique to make corn noodles from fermented corn flour was determined by penetration energy measurement and sensory evaluation. Single-factor experiments and orthogonal tests revealed that the optimal processing technique was as follows: adding 6% gluten, 1.2% Sa-son seed gum, and 0.6% xanthan gum. Under this condition with the optimal cooking time of 7 min, the water absorption rate and absorbance of the corn noodles were 159%, and 0.119, respectively, with less cooking loss and turbidity. In comparison, corn flour made from unmodified flour could not form a dough under this condition.

关 键 词：植物乳杆菌 玉米面条 感官评价 蒸煮品质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]