汽爆耦合同步糖化发酵工艺对麦麸粉理化指标及感官品质的影响  

Effects of steam explosion coupled with simultaneous saccharification and fermentation on physiochemical indexes and sensory quality of wheat bran powder

作　　者：高海飞 王岚[2] 高强 陈洪章[2] GAO Haifei;WANG Lan;GAO Qiang;CHEN Hongzhang(The Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education, State Key Laboratory of Food Nutritionand Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology, Tianjin University of Science and Technology,Tianjin 300457,China;State Key Laboratory of Biochemical Engineering,Institute of Process Engineering,Chinese Academy of Science,Beijing 100190,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室省部共建食品营养与安全国家重点实验室天津市微生物代谢与发酵过程控制技术工程中心,天津300457 [2]中国科学院过程工程研究所生化工程国家重点实验室,北京100190

出　　处：《食品与发酵工业》2019年第6期36-41,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31370075;31471725);2017年度北京创新基地培育与发展专项基金(Z171100002217003)

摘　　要：研究汽爆(steam explosion,SE)耦合同步糖化发酵(simultaneous saccharification and fermentation,SSF)新工艺对麦麸粉理化指标及感官评价的影响。汽爆麦麸粉是以蒸汽为汽爆介质,条件为0. 8 MPa维压时间5 min,处理后的麦麸与纤维素/淀粉酶和乳酸菌/酵母进行组合预处理,分别对不同工艺下麦麸的理化指标和感官品质进行分析。结果表明,经过SCL组合预处理后麦麸粉的苦味值最低(22. 9±2. 89),酸度(0. 52±0. 046) mol/L,p H值4. 64,酸味适中;∣△E∣值达到最小为(25. 6±2. 58),色泽为深红棕色,接近咖啡色;感官总分达到最高,变异系数最低,其数值分别为8. 62分和8. 78%。SCL组合预处理后麦麸的理化指标和感官品质得到了显著提高和改善,该结果对于麦麸在食品行业的应用和开发具有一定的指导意义。Wheat bran was firstly treated by steam explosion for 5 min at 0. 8 MPa,followed by hydrolysis with cellulose or #-amylase in combination with Lactobacillus or yeast fermentation. Physiochemical indexes and sensory quality of treated wheat bran powder were evaluated. The results showed that the wheat bran powder treated by steam explosion-assisted with cellulase/lactic acid bacteria( SCL) had the lowest bitterness value(22. 9 ± 2. 89),and its acidity was(0. 52 ± 0. 046) mol/L. Its pH value was 4. 64 with moderate sourness. Its ∣△E ∣ reached a minimum of(25. 6 ± 2. 58),and its color was close to brownness. It had the highest sensory score with the lowest variable coefficient,which were 8. 62 and 8. 78%,respectively. In conclusion,the SCL pretreatment significantly improved the physiochemical indexes and sensory quality of wheat bran powder. The results have certain significance for applying and developing the use of wheat bran in food industries.

关 键 词：麦麸 汽爆 同步糖化发酵 感官评价 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]