发酵对油莎豆全粉结构与性能的影响  

Effect of Fermentation on Structure and Properties of Cyperus vulgaris Whole Powder

作　　者：吴隆坤 薛雯雯 李佩 肇立春 杨庆余 WU Long-kun;XUE Wen-wen;LI Pei;ZHAO Li-chun;YANG Qing-yu(College of Grain,Shenyang Normal University,Shenyang 110034,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品研究与开发》2023年第11期67-72,共6页Food Research and Development

基　　金：辽宁省应用基础研究计划(2022JH2/101300180)。

摘　　要：该文以油莎豆全粉为原料,采用酵母粉、乳酸菌酸奶发酵粉进行发酵,通过快速黏度分析仪、红外光谱仪、X-射线衍射仪、差式扫描量热仪、激光粒度分析仪和扫描电镜对发酵后原料进行分析,探讨发酵粉用量对油莎豆全粉结构和性能影响。结果表明,两种发酵粉在4种用量下分别对油莎豆全粉发酵后,油莎豆全粉颗粒形貌被破坏,表面出现皱纹和孔洞,发酵使油莎豆全粉结晶性提高,糊化温度升高,糊化焓增加,酵母粉发酵的油莎豆全粉黏度、衰减值和回生值增大,粒径变大,乳酸菌酸奶发酵粉发酵的油莎豆全粉黏度和衰减值相对原粉都有所增加;酵母菌(质量比1∶80)和乳酸菌酸奶发酵粉(质量比1∶40)发酵全粉,更适合用作食品原料用于加工油莎豆全粉发酵食品,为进一步开发油莎豆产品提供参考。In this study,a Cyperus vulgaris whole powder was fermented using two different treatments,yeast powder and lactic acid bacteria yogurt with baking powder,to investigate changes in the powder structure and other properties.To determine the effect of the amount of fermenting agent on the structure and properties of the C.vulgaris powder,the fermented product was analyzed using the following:rapid viscosity analyzer,infrared spectrometer,X-ray diffractometer,differential scanning calorimeter,laser particle size analyzer,and scanning electron microscope.The experimental results showed that after two kinds of baking powder fermented the whole powder of Cyperus vulgaris at four dosages.As a result,the the whole powder particles of C.vulgaris were destroyed.The yeast powder fermentation treatment caused the following parameters to increase:crystallinity,gelatinization temperature,gelatinization enthalpy,viscosity,attenuation value,retrogradation value,and particle size.In the case of the other treatment-lactic acid bacteria yogurt with baking powder-the viscosity and attenuation value of the whole powder increased compared with the corresponding values from the original powder.The results of our study show that the optimal combinations for fermentation of C.vulgaris are 1∶80 yeast and 1∶40 lactic acid bacteria yogurt with baking powder.This result is expected to provide a useful reference in continued development of C.vulgaris products.

关 键 词：油莎豆全粉 酵母粉 乳酸菌酸奶发酵粉 发酵 结构 性能 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]