乳酸菌发酵对混合米粉理化特性及年糕品质的影响  

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Characteristics of Mixed Rice Flour and the Quality of Rice Cakes

作　　者：王登宇 孔垂琴 王冰[1,2] 刘琳琳 石彦国[1,2] 范洪臣 Wang Dengyu;Kong Chuiqin;Wang Bing;Liu Linlin;Shi Yanguo;Fan Hongchen(College of Food Engineering,Harbin University of Commerce,Harbin 150076;Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]黑龙江省谷物食品与资源综合加工重点实验室,哈尔滨150076

出　　处：《中国食品学报》2023年第3期229-239,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省科技重大专项(2020ZX08B02)。

摘　　要：以嗜酸乳杆菌(HSP001)、清酒乳杆菌(HSP002)及复配菌株为发酵剂制备发酵混合米粉,分析乳酸菌发酵对混合米粉理化特性及年糕品质的影响。结果表明:乳酸菌发酵能显著提高混合米粉的持水性。糊化特性研究表明,清酒乳杆菌发酵的混合米粉的谷值黏度(TV)最高(1295 cP),衰减值(BDV)最小(394 cP),最终黏度(FV)最大(1295 cP),增强了凝胶产品的稳定性。流变特性研究表明,嗜酸乳杆菌发酵的混合米面团的储能模量(G′)和损耗模量(G″)最高,损耗正切值(tanδ)最小,弹性增强趋势明显。质构特性和蒸煮损失研究表明,以嗜酸乳杆菌发酵的混合米粉制备的年糕,其硬度及咀嚼性最低,凝聚性最好,蒸煮损失最少。感官评定结果显示:复配乳酸菌发酵制备的年糕呈现良好的感官品质。GC-MS分析表明:相较于单一菌株,复配乳酸菌发酵制备的年糕,醛类和酯类化合物的种类及含量有所增加,产品具有特有的发酵香味。研究结果为传统米制发酵食品研究与生产提供借鉴。Glutinous rice and japonica rice were selected as the raw materials.In addition,Lactobacillus acidophilus HSP001,Lactobacillus sakei HSP002 and their compound strains were used as starters to investigate effects of Lactic acid bacteria(LAB)fermentation on the physicochemical characteristics of mixed rice flour and the quality of rice cakes.The results showed that,LAB fermentation significantly improved the water-holding capacity of mixed rice flour.Further more,the mixed rice flour fermented by Lactobacillus sakei HSP002 exhibited excellent pasting properties due to the highest trough viscosity(1295 cP),the lowest breakdown value(394 cP),and the largest final viscosity(1295 cP).In the dynamic rheological characteristics study,the mixed rice dough prepared using Lactobacillus acidophilus HSP001 possessed good viscoelasticity,which was attributed to the largest storage modulus(G′)and loss modulus(G″),and the samllest tangent value(tanδ).In terms of texture and cooking properties of rice cakes,the rice cakes prepared using Lactobacillus acidophilus HSP001 owned the lowest hardness and chewability,the best cohesiveness,and the least cooking loss rate.Moreover,the rice cakes prepared using compound starter presented good sensory quality.Compared with rice cakes prepared using a single strain,the types and contents of aldehydes and ester in rice cakes prepared using compound starter increased,and the products had a unique fermentation flavor.These results provide a reference for the research and production of traditional rice-based fermented foods.

关 键 词：乳酸菌发酵 混合米粉 年糕 糊化特性 质构特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]