酵母种类和发酵方式对冻融前后冷冻熟制空心面品质的影响  

Effects of Yeast Species and Fermentation Methods on the Quality of Frozen Cooked Hollow Noodles Before and After Freezing Storage

作　　者：徐蓓怡 王婧萱 李新宸 苏柯瑞 渠冰洁 张霞 梁赢 王金水[1] XU Beiyi;WANG Jingxuan;LI Xinchen;SU Kerui;QU Bingjie;ZHANG Xia;LIANG Ying;WANG Jinshui(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;School of Grain and Oil Food,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2023年第17期76-81,共6页Food Research and Development

摘　　要：为开发一款品质优良的冷冻熟制空心面(frozen cooked hollow noodles,FHN),考察活性即发干酵母(instant dry yeast,I)和半干酵母(semi-dry yeast,S)两种酵母种类,以及直接发酵法(F1)、液态预发酵法(F2)、面絮发酵法(F3)3种发酵方式对冷冻熟制空心面蒸煮品质、质构特性和感官评分等指标的影响。结果表明:酵母种类和发酵方式对冻融前后冷冻熟制空心面的蒸煮品质、质构特性均有显著影响(P<0.05)。冻融前,采用S-F2的FHN吸水率最高,为160.76%;采用I-F2的FHN蒸煮损失率最少,为3.55%;采用S-F2的FHN硬度最高,为3570.68 g。冻融10次后,采用I-F3的FHN吸水率最高,为259.10%,采用S-F3的FHN蒸煮损失率最小,为1.70%,且硬度最高,为2398.80 g。In order to develop high-quality frozen cooked hollow noodles(FHN),the effects of yeast species[instant dry yeast(I)and semi-dry yeast(S)with high activity]and fermentation methods[direct fermentation(F1),liquid pre-fermentation(F2),floc fermentation(F3)]on the cooking quality,texture characteristics,and sensory scores of FHN were investigated.The results showed that the yeast species and fermentation methods had significant effects on the cooking quality and texture characteristics of FHN before and after freeze-thaw(P<0.05).Before freezing-thawing,the water absorption of S-F2 FHN was the highest,reaching 160.76%.The FHN using I-F2 had the lowest cooking loss rate,which was 3.55%.The FHN hardness using S-F2 was the highest,reaching 3570.68 g.After freezing and thawing 10 times,the water absorption rate of I-F3 FHN was as high as 259.10%,and the cooking loss rate of S-F3 FHN was as low as 1.70%and it had the highest hardness,which was 2398.80 g.

关 键 词：酵母种类 发酵方式 冷冻熟制空心面 冻融循环 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]