发酵时间和酵母添加量对液态预发酵挂面品质的影响  

Effects of Fermentation Time and Amount of Added Yeast on the Quality of Dried Liquid Prefermented Noodles

作　　者：熊小青 刘翀[1] 郑学玲[1] XIONG Xiaoqing;LIU Chong;ZHENG Xueling(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科技》2021年第7期167-173,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31671810);河南小麦产业技术体系构建项目(S2017-01-G06)。

摘　　要：传统挂面风味单一,为改善挂面风味,文章将液态预发酵技术应用于发酵挂面的开发,并探究发酵时间(1、3 h和6 h)和酵母添加量(0.2%、0.5%和1.0%)对挂面品质、微观结构和风味的影响。结果表明:挂面的总酸度值随发酵时间和酵母添加量的增加而增加。当发酵时间≤3 h,随着酵母添加量的增加,挂面内部将出现较多不均匀的孔洞,面体厚度显著增加,挂面的抗弯折强度、煮制时间、吸水率增大,柔韧性降低。当发酵时间增加到6 h,挂面的厚度和孔洞随酵母添加量的变化不明显,抗弯折强度显著低于发酵时间≤3 h的挂面,而柔韧性显著优于发酵时间≤3 h的挂面。与未发酵挂面相比,发酵挂面质构品质有所下降,但发酵时间较长时,挂面的酯类和羧酸类物质含量增加,可检测出的风味物质种类增多。Traditional dried noodles have a single flavor.In order to improve the flavor of dried noodles,the liquid prefermentation technology was applied to the development of dried fermented noodles,and the effects of fermentation time (1 h,3 h and 6 h) and the amount of yeast added (0.2%,0.5% and 1.0%) on the quality,microstructure and flavor of the dried noodles were investigated.The results showed that the total acidity of the dried noodles increased with the increase of fermentation time and the amount of yeast added.When the fermentation time was less than 3 h,there were more uneven holes in the dried noodles and the thickness of the noodles increased significantly with the increase of yeast addition.Therefore,the breaking strength,cooking time and water absorption of the noodles increased,and the flexibility decreased.When the fermentation time increased to 6 h,the thickness and holes of the dried noodles did not change significantly with the amount of yeast added.The breaking strength of the noodles fermented for 6 h was significantly lower than that of the noodles fermented for 3 h,but the flexibility was significantly better than that of the noodles fermented for 3 h.Compared with the unfermented noodles,the texture quality of the fermented noodles deteriorated,but the contents of ester and carboxylic acids increased when the fermentation time was longer,and the types of volatile flavor compounds detected increased.

关 键 词：发酵挂面 酵母 微观结构 品质 风味 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]