不同发酵剂发酵馒头风味成分分析  

Study on Flavor Components of Steamed Bread Fermented by Different Starters

作　　者：王聪 吕莹果[1] 陈洁[1] WANG Cong;LYU Yingguo;CHEN Jie(Collage of Food Science and Technology,Henan University of Technology,Zhengzhou 450000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450000

出　　处：《食品工业科技》2021年第18期261-267,共7页Science and Technology of Food Industry

基　　金：河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：为比较不同类型发酵剂发酵馒头的风味物质成分,应用固相微萃取技术(solid-phase micro-extraction,SPME)和气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS),对比普通酵母发酵馒头(steamed bread fermented by yeast,YFSB)、植物乳杆菌-酵母复合发酵馒头(starter partly replaced by Lactobacillus plantarum,LPSB)和酵子-酵母复合发酵馒头(starter partly replaced by Jiaozi,JZSB)三者的特征性风味物质成分。结果表明,三种馒头的风味物质包括醇类、酯类、醛类、烃类、苯环类、酮类、醚类、酸类以及杂环类,其中醇类含量最多,分别为51.71%、41.53%、54.15%。相比于其他两种馒头,LPSB中醇类虽然较少,但酯类和醛类含量较多,尤其是醛类含量约为另外两种馒头的2倍,为16.61%。JZSB中烃类和酸类含量高于另外两种馒头,分别为11.47%、5.33%,苯环类含量低于另外两种馒头,仅含4.57%。三种馒头的风味物质在种类和相对含量上有所差异,说明发酵剂对其风味影响较大,将传统发酵剂和新型发酵剂进行适当的复配可以丰富馒头的风味。Solid-phase micro-extraction(SPME)and gas chromatography-mass spectrometry(GC-MS)were adopted to study the flavor components of steamed bread fermented by three different starters(YFSB,steamed bread fermented by yeast,LPSB,steamed bread fermented by yeast and Lactobacillus plantarum,and JZSB,steamed bread fermented by yeast and Jiaozi).The results showed that the flavor substances of all kinds of steamed bread mainly included alcohols,esters,aldehydes,hydrocarbons,benzene rings,ketones,ethers,acids and heterocycles.The alcohol content were the highest among the flavor substances,51.71%,41.53%,and 54.15%for YFSB,LPSB and JZSB,respectively.Compared with the other two kinds of steamed bread,LPSB contained less alcohol,but more esters and aldehydes.The content of aldehydes was about twice of the other two kinds of steamed bread,which was 16.61%.The content of hydrocarbons and acids in JZSB was higher than the other two kinds of steamed bread,11.47%and 5.33%,respectively,and the content of benzene ring was lower than the other two kinds of steamed bread,only 4.57%.The flavor components of the three kinds of steamed bread were different in type and relative content,indicating that the starter had a great influence on the flavor of steamed bread.Different kinds of starters could be adopted in proper ratio to achieve high quality steamed bread with rich flavour.

关 键 词：馒头 酵母 植物乳杆菌 酵子 固相微萃取技术 气相色谱-质谱联用 风味成分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]