中国传统食品酵母菌在谷物制品中的应用研究  

Research on the Application of Chinese Traditional Food Yeast in Cereal Products

作　　者：杨海莺 赵凯 杨书林 高嘉星 牛兴和 李慧 YANG Hai-ying;ZHAO Kai;YANG Shu-lin;GAO Jia-xing;NIU Xing-he;LI Hui(Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;COFCO Grains Holdings Limited,Beijing 100020,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]中粮粮谷控股有限公司,北京100020

出　　处：《粮油食品科技》2022年第6期34-45,共12页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划课题(2021YFD2100901);北京市科技服务业促进专项(Z211100003421058)。

摘　　要：酵母菌在发酵谷物制品尤其是发酵面制品中扮演重要角色,影响制品的质构、香气、外观和营养等。为了选育特色谷物微生物发酵剂,改善发酵面制品品质,从采集于中国不同省市的传统老面、天然面种中分离酵母菌,结合形态学和26S rDNA序列比对进行酵母鉴定,并筛选出耐高糖、耐热、发酵力强的优质酵母菌,验证其在馒头、吐司面包、冷冻面团中的应用特性。结果表明,分离得到65株酵母菌,种类均为酿酒酵母(Saccharomyces cerevisiae);筛选出9株发酵力强的酵母菌,其中5株可改善馒头的比容、质构、口感,另4株耐高糖、耐热,可改善吐司面包的质构和风味,此外1株酵母抗冻性强,可延长冷冻面团的活力期。发掘的菌株有望将其开发成发酵粮谷制品的优质发酵剂,改善不同种类发酵面制品的性能,为消费者提供差异化特色产品,促进谷物加工产业的创新发展。Yeast plays an important role in fermented cereal products,especially fermented flour products,affecting the texture,aroma,appearance and nutrition of the products.In order to select grain microbial starter and improve the quality of fermented flour products,yeasts were isolated from traditional old flour and natural flour collected from different provinces and cities in China.Yeast identification was carried out by combining morphology and 26S rDNA sequence alignment.High-sugar-resistant,heat-resistant and high-quality yeasts were screened out to verify their application characteristics in steamed bread,toast bread and frozen dough.The results showed that 65 strains of yeasts were isolated,all of which were Saccharomyces cerevisiae,and 9 strains with strong fermentation ability were screened out,among which 5 strains could improve the specific volume,texture and taste of steamed bread,and the other 4 strains were resistant to high sugar and heat,which could improve the texture and flavor of toast bread.Besides,one strain had strong frost resistance,which could prolong the vitality period of frozen dough.The discovered strain is expected to be developed into a high-quality starter for fermented grain products,improve the performance of different kinds of fermented flour products,provide differentiated products for consumers,and promote the innovative development of grain processing industry.

关 键 词：酵母菌 传统发酵食品 面制品 面包 馒头 冷冻面团 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]