乳酸菌对糯玉米黏豆包品质的影响  

Effect of Lactic Acid Bacteria on the Quality of Niandoubao from Waxy Corn

作　　者：马佳歌 徐丽[1] 倪春蕾 张高鹏[1] 郭莲东 程建军[1] Ma Jiage;Xu Li;Ni Chunlei;Zhang Gaopeng;Guo Liandong;Cheng Jianjun(College of Food Science,Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院

出　　处：《中国食品学报》2019年第12期155-163,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对5株发酵黏豆包乳酸菌的发酵性能及生长特性进行研究,以发酵过程中的发酵液pH、可滴定酸度和活菌数为指标,研究黏豆包发酵剂的菌种及其培养基成分和培养条件;对自然发酵和人工接种发酵剂发酵的黏豆包进行对比分析,结果表明,当植物乳杆菌A9和肠膜明串珠菌LN1的比例为2∶1时,产酸量和活菌数具有优势显著。发酵糯玉米黏豆包用乳酸菌发酵剂的最佳培养基配方为脱脂乳150 g/L,葡萄糖30 g/L,玉米蛋白粉10 g/L,玉米汁40 g/L;最佳培养条件为培养温度30℃,初始pH 6.6,装料量40 mL/250 mL,最终得到发酵培养基中的活菌数可达(2.04±0.06)×109 CFU/mL。与传统自然发酵相比,人工接种发酵剂生产的糯玉米黏豆包,其黏性、咀嚼性及感官质量具有显著优势(P<0.05),而其它质构特性差异不显著。这表明乳酸菌发酵剂在黏豆包发酵中表现出很好的活力及发酵性能,能显著提高糯玉米黏豆包的品质,缩短发酵时间。The fermentation performance and growth characteristics of five strains of lactic acid bacteria were studied.The pH value,titratable acidity and viable count were used as indicators to determined the ratio of the bacteria,and the culture medium as well as the cultivation conditions were obtained.The results showed that the starter culture of Lactobacillus plantarum A9 and Leuconostoc mesenteroides LN1(2∶1)ratio could promote acid production and viable count.Moreover,the optimal medium for lactic acid bacteria fermentation was skim milk(150 g/L),glucose(30 g/L),corn protein powder(10 g/L)and corn juice(40 g/L).Further,the optimum culture conditions were as follows:culture temperature 30℃,initial pH value 6.6,loading volume 40 mL/250 mL,and finally the number of viable bacteria in the fermentation medium was up to(2.04±0.06)×109 CFU/mL.Adding the starter culture of lactic acid bacteria had significant advantages in sticky,chewiness and sensory quality of Niandoubao than the traditional natural fermentation(P<0.05),but the other texture characteristics had no significant difference.This indicated that the starter culture of lactic acid bacteria showed good vitality and fermentation performance in Niandoubao,which could significantly improve the quality of Niandoubao and shorten the fermentation time.

关 键 词：黏豆包 乳酸菌发酵剂 优化 品质特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]