响应面法优化运动发酵单胞菌发酵面包工艺  

Optimization of Zymomonas mobilis Fermentation in Bread Making by Response Surface Methodology

作　　者：刘璐 李建婷 刘林培 吴波 何明雄 LIU Lu;LI Jian-ting;LIU Lin-pei;WU Bo;HE Ming-xiong(College of Food and Bioengineering,Chengdu University,Chengdu 610106,Sichuan,China;Key Laboratory of Rural Renewable Energy Development and Utilization,Ministry of Agriculture and Rural Affairs,Biogas Institute of Ministry of Agriculture and Rural Affairs,Chengdu 610064,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]农业农村部沼气科学研究所,农业农村部农村可再生能源开发与利用重点实验室,四川成都610064

出　　处：《食品研究与开发》2023年第9期137-143,共7页Food Research and Development

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-2016-BIOMA)。

摘　　要：为探究运动发酵单胞菌发酵面包的最佳生产工艺,考察发酵时间、蔗糖添加量、食盐添加量对面包感官评分的影响。通过单因素试验结合响应面方差分析优化其最佳工艺参数,并对成品面包的理化指标、质构特性及微生物指标进行检测。研究结果表明,各因素对运动发酵单胞菌面包的影响顺序为发酵时间>蔗糖添加量>食盐添加量,最佳工艺参数为发酵时间3.40 h、蔗糖添加量15.60%、食盐添加量0.80%。此时运动发酵单胞菌发酵面包品质最佳,实际感官评分为92.78。成品表面完整光洁,具有浓郁的面包香气,口感松软适口,组织内部细腻、有弹性,理化指标及微生物指标均符合国家标准。To explore the optimal conditions of Zymomonas mobilis fermentation in bread making,fermentation time,sucrose content,and salt content were selected to investigate their effects on the sensory score of bread.The process parameters were optimized by single factor experiments and response surface methodology,and the physicochemical parameters,texture characteristics,and microbial indicators of finished bread were determined.The results showed that the influence of factors was in the order of fermentation time>sucrose content>salt content,and the optimal process parameters were 3.4 h fermentation,15.6%sucrose,and 0.8%salt.Under these conditions,the quality of bread produced with Z.mobilis fermentation was the highest,and the sensory score was 92.78.The finished bread showed intact and smooth surface,intense aroma,soft mouthfeel,high palatability,and smooth/elastic texture.Meanwhile,the physicochemical parameters and microbial indicators met the national standards.

关 键 词：运动发酵单胞菌 面包 感官评分 质构特性 响应面 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]