乳酸菌发酵对淀粉类食品品质的影响  

Effect of lactic acid bacteria fermentation on the quality of starchy foods

作　　者：李萌 徐一涵 张建华[1] LI Meng;XU Yihan;ZHANG Jianhua(College of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院

出　　处：《中国酿造》2020年第2期13-18,共6页China Brewing

基　　金：上海市科技兴农项目(沪农科转字(2016)第3-2号)

摘　　要：馒头、面包、米粉和面条等淀粉类食品是常见的主食,提高该类食品品质对保证营养摄入、促进健康具有重要意义。乳酸菌发酵是改善淀粉类食品品质的有效手段,该文将乳酸菌发酵对上述淀粉类产品的质构、感官和老化等方面的影响进行了总结,并对其应用前景进行了展望。Starchy foods mainly including steamed bread,bread,rice noodles and wheat noodles are common staple food.It is important to improve their quality to ensure the intake of nutrition and promotion of health.Lactic acid bacteria fermentation is an effective way to improve the quality of starchy foods.In this paper,the effects of lactic acid bacteria fermentation on texture,sense and aging of the above starchy foods were summarized,and the application prospects were prospected.

关 键 词：乳酸菌 淀粉类食品 质构 感官品质 老化 

分 类 号：TS201.3[轻工技术与工程—食品科学]