多菌种发酵对面团流变特性及多孔挂面品质的影响  

Effects of multi strain fermentation on rheological properties of dough and quality of porous noodles

作　　者：孟凯丽 陈洁[1] 许飞 汪磊[1] MENG Kaili;CHEN Jie;XU Fei;WANG Lei(College of Food Science and Engineering,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：《河南工业大学学报（自然科学版）》2023年第2期72-80,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：为探究多菌种(嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌和梅山酵母)发酵对面团流变特性及多孔挂面品质的影响,对面粉的基本指标,面团的pH值、水分形态及分布和流变发酵特性,多孔挂面的膨胀度及径向截面、力学特性、拉伸特性、微观结构、感官评价和相关性进行了测定。结果表明:3种复配菌种均能降低面团的pH值,增大面团的体积和提高面团中有机酸的含量;增大多孔挂面的膨胀度,提高多孔挂面的抗断裂应力和增强多孔挂面的柔韧性;梅山酵母、植物乳杆菌和干酪乳杆菌的复配菌种(样品A)效果较好;样品A在发酵过程中水分存在的形式主要为深层结合水,其产气力和持气性较好;在发酵60 min时挂面的抗断裂力、柔韧性、弹性、食味、坚实度、黏性以及表面状态和空心度均较好,且形成均匀紧密的孔洞。多菌种发酵在一定程度上改善了多孔挂面的品质。To explore the bacteria(Lactobacillus acidophilus,Lactobacillus casei,Lactobacillus plantarum,and Saccharomyces cerevisiae)fermentation on the influence of the dough rheological and porous noodle quality,the basic indexes of flour,dough pH value,moisture form and distribution and rheological fermentation characteristics,the expansion of porous noodles and radial section,mechanical characteristics,tensile characteristics,microstructure,sensory evaluation,and correlation were determined.The results showed that all three strains could reduce the pH value of dough,increase the volume of dough and improve the content of organic acid.Besides,it could also increase the swelling power of porous fine dried noodles,weaken the tensile force and rupture distance of noodles,improve the anti-bending capacity and viscoelasticity of noodles.In a comprehensive comparison,the formulated sample A of Meishan yeast,Lactobacillus plantarum and Lactobacillus casei was the most effective.The form of water present in sample A was mainly tightly bound water.It has better gas production and holding ability.In the fermentation of 60 min,the fracture resistance,flexibility,elasticity,taste,firmness,viscosity,surface state and hollowing out were good,and the uniform and close holes were formed.Multibacterial fermentation has improved the quality of porous noodles to some extent.

关 键 词：多菌种 流变发酵特性 多孔挂面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]