新型发酵玉米饼干生产及安全管理研究  

Study on the production and safety management of new type fermented maize biscuit

作　　者：刘增然[1] 赵岭 王超 张光一[1] 魏自飞 LIU Zeng-ran;ZHAO Ling;WANG Chao;ZHANG Guang-yi;WEI Zi-fei(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,Hebei,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《粮食与油脂》2023年第9期101-104,共4页Cereals & Oils

基　　金：首批河北省研究生教育教学改革研究项目(YJG2023080);石家庄市科学技术研究与发展计划项目(201170321A)。

摘　　要：以解淀粉乳球菌与酿酒酵母协同发酵生产新型发酵玉米饼干。以感官评分为指标,通过正交试验优化发酵工艺,并对发酵玉米饼干的安全管理进行研究。结果表明:最优发酵工艺为低筋小麦粉与玉米粉质量比1∶0.8、解淀粉乳球菌与酿酒酵母接种体积比1∶2.0、发酵时间18 h、发酵温度30℃,在此条件下制作的发酵玉米饼干的质构品质和感官均得到明显改善;发酵玉米饼干生产的安全风险防控关键控制点(CCP)为原料中的真菌毒素含量、面团发酵、饼干焙烤环节。A new type of fermented maize biscuit was prepared by co-fermentation of Amylolytic lactic acid bacteria and Saccharomyces cerevisiae.Using sensory scores as the index,the fermentation process was optimized by orthogonal test,and the safety management of fermented maize biscuit was studied.The results showed that the optimal fermentation process were as follows:the mass ratio of low gluten wheat flour to maize flour 1:0.8,the inoculation volume ratio of Amylolytic lactic acid bacteria to Saccharomyces cerevisiae 1:2.0,fermentation time 18 h,and fermentation temperature 30℃.Under these conditions,the texture quality and sensory of the fermented maize biscuit were significantly improved.The critical control points(CCP)for safety risk prevention and control in the production of fermented maize biscuit included mycotoxins content in raw materials,dough fermentation,and biscuit baking.

关 键 词：发酵玉米饼干 安全管理 正交试验 关键控制点 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]