自然发酵液中3株优势菌对鲜湿米粉食味品质的影响  

Effects of three dominant bacteria from natural fermentation broth on the taste quality of fresh rice noodles

作　　者：胡子斌 杨海涛 袁洁瑶 刘艳兰[1] 易翠平[1] HU Zi-bin;YANG Hai-tao;YUAN Jie-yao;LIU Yan-lan;YI Cui-ping(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2023年第6期19-25,共7页Food and Machinery

基　　金：国家自然科学基金(编号:32072265)。

摘　　要：目的:拓宽发酵鲜湿米粉的菌种选择,开发不同菌株在鲜湿米粉(FRN)中的应用。方法:以糊化、质构、蒸煮拉伸、电子鼻、电子舌及感官评定为评价指标,以发酵乳杆菌(Limosilactobacillus fermentum FR-21)、东方醋酸杆菌(Acetobacter orientalis AO-21)、植物乳杆菌(Lactobacillus plantarum YI-Y2013)及空白样为影响因素,对不同菌株发酵的鲜湿米粉食味品质进行分析。结果:L.fermentum FR-21发酵改善了籼米粉的谷值黏度、崩解值、最终黏度和回生值等糊化指标,并且降低了FRN的质构黏性,提高其感官硬度及典型的酵香风味(气味4.0分)等;A.orientalis AO-21发酵的FRN蒸煮损失最低(1.63%)、质构硬度及咀嚼性高、后味相对较强,并且具有明显的酸性气味(气味3.7分);L.plantarum YI-Y2013发酵在谷值黏度、崩解值、最终黏度和回生值等糊化指标及质构黏性上与L.fermentum FR-21发酵相近(P<0.05),而L.plantarum YI-Y2013发酵的FRN具有最高的拉伸性(48.83±1.00),并且气味芳香、米香纯正(气味4.6分)。结论:3株不同菌株控制发酵可以使鲜湿米粉呈现出不同的食味品质,可以利用其发酵特点生产不同风味品质的米粉产品。Objective:To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle(FRN).Methods:With gelatinization,texture,cooking stretching,electronic nose,electronic tongue and sensory evaluation as evaluation indexes,and L.fermentum FR-21,A.orientalis AO-21,L.plantarum YI-Y2013 and blank samples as influencing factors,the eating quality of FRN fermented by different strains was analyzed.Results:L.fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour,such as valley viscosity,disintegration value,final viscosity and retrogradation value,and reduced the texture viscosity of FRN,and improved its sensory hardness and typical fermented flavor(smell 4.0 points).The FRN fermented by A.orientalis AO-21 had the lowest cooking loss(1.63%),high texture hardness and chewability,relatively strong aftertaste,and obvious acidic odor(smell 3.7 points).L.plantarum YI-Y2013 was similar to L.fermentum FR-21 in gelatinization index and textural viscosity,such as valley viscosity,disintegration value,final viscosity and retrogradation value(P0.05),while the FRN fermented by L.plantarum YI-Y2013 had the highest extensibility(48.83±1.00),and the smell was fragrant and pure(smell 4.6 points).Conclusion:The controlled fermentation of three different strains can make FRN present different taste qualities,and rice noodles with different flavor qualities can be produced by using their fermentation characteristics.

关 键 词：发酵乳杆菌 植物乳杆菌 东方醋酸杆菌 食味品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]