产香酵母发酵面团挥发性风味物质分析  

Analysis of volatile flavor compounds in dough fermented by aroma-producing yeast

作　　者：赵畅雯 潘晓倩 成晓瑜 林冬梅 ZHAO Changwen;PAN Xiaoqian;CHENG Xiaoyu;LIN dongmei(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China;Beijing Academy of Food Sciences,Beijing 100068,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]北京食品科学研究院,北京100068

出　　处：《中国酿造》2023年第1期147-154,共8页China Brewing

基　　金：内蒙古自治区科技计划关键技术攻关项目(2021GG0291)。

摘　　要：采用分离自山东酵子具有优良发酵和产香特性的酿酒酵母(Saccharomyces cerevisiae)CGMCC No.24005,制成干粉发酵剂,并分析其生长发酵特性及发酵面团的香气成分。结果表明,该酵母的最适生长温度、pH分别为28℃、6;发酵16 h时面团体积最大。利用此酵母发酵面团整体香气较强,酯类与醇类的种类及含量显著高于未发酵组(P<0.05),果香、花香、酒香、甜香等特征明显,其中乙酸异戊酯、异戊醇、辛酸乙酯、苯乙醇等是不同发酵时间产物呈现不同香气特征的关键物质。说明该发酵剂能显著增加面团挥发性物质种类及含量,可提升发酵面食的品质,为传统发酵面食的标准化生产提供理论参考。Saccharomyces cerevisiae CGMCC No.24005,which was isolated from Shandong Jiaozi and had excellent fermentation and aroma producing characteristics,was made into dry powder starter.The growth and fermentation characteristics of the yeast and the aroma components of yeast fermented dough were analyzed.The results showed that the optimum growth temperature and pH of the yeast was 28℃and 6,respectively,and the volume of dough reached the maximum at 16 h fermentation.The overall aroma of the dough fermented by the yeast was stronger,and the types and contents of esters and alcohols were significantly higher than those of the unfermented group(P<0.05).The characteristics of fruit,floral,wine and sweet aroma were obvious,among which isoamyl acetate,isoamyl alcohol,ethyl caprylate and phenylethanol were the key substances that showed different aroma characteristics of the products at different fermentation time.The results indicated that the fermenting agent could significantly increase the types and contents of volatile substances in the dough,which could improve the quality of fermented flour food and provide a theoretical reference for the standardized production of traditional fermented flour food.

关 键 词：产香酵母 发酵面团 挥发性风味物质 生长条件 

分 类 号：TS261.4[轻工技术与工程—发酵工程]