不同种属酵母菌对发酵挂面品质的影响研究  

Characteristics of Fermented Dried Noodles Prepared by Different Species of Yeast

作　　者：王纯 宫兆海[2] 代福娟 操宇 刘君也 李志建[1] WANG Chun;GONG Zhaohai;DAI Fujuan;CAO Yu;LIU Junye;LI Zhijian(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Shandong Luhua Group Co.,Ltd.,Laiyang 265200,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]山东鲁花集团有限公司,山东莱阳265200

出　　处：《食品科技》2023年第10期129-133,140,共6页Food Science and Technology

基　　金：河南省重点研发专项(221111112000)。

摘　　要：利用从传统面食发酵剂中分离并纯化的不同种属酵母菌——酿酒酵母(Saccharomyces cerevisiae)、异常威克汉姆酵母(Wickerhamomycesanomalus)、德尔布有孢圆酵母(Torulaspora delbrueckii)和矮小假丝酵母(Candida humilis)为发酵剂制作发酵挂面,并对挂面的蒸煮品质、质构特性和力学特性等品质进行研究。结果表明:不同种属酵母菌在发酵过程中利用还原糖和产酸的能力差异显著;与未添加酵母菌发酵的挂面相比,添加酵母菌发酵可以改善挂面的蒸煮特性和质构特性,添加矮小假丝酵母菌可降低挂面的蒸煮损失,添加酿酒酵母发酵的挂面硬度显著性降低。综合分析利用酿酒酵母作为发酵剂制作的发酵挂面无论是蒸煮特性还是质构特性等均得到明显改善,具有应用于发酵挂面生产的潜力。Four different species of yeast isolated and purified from traditional starters,namely Saccharomyces cerevisiae,Wickerhamyces anomalus,Torulaspora delbrueckii,and Candida humilis were used as starters to produce fermented dried noodles.The cooking quality,texture characteristics,and mechanical properties of the noodles were analyzed.The results showed that there were significant differences in the reducing sugar utilization and acid production among different species of yeast during the fermentation process.Compared with unfermented noodles,adding yeast could improve the cooking and texture characteristics of dried noodles,adding C.humilis could reduce the cooking loss,and adding S.cerevisiae could significantly reduce the hardness of dried noodles.Comprehensive analysis shows that the cooking and texture characteristics of fermented dried noodles made by adding S.cerevisiae have been significantly improved,which has the potential to be used in the production of fermented noodles.

关 键 词：发酵挂面 酿酒酵母 异常威克汉姆酵母 德尔布有孢圆酵母 矮小假丝酵母 

分 类 号：TS201.3[轻工技术与工程—食品科学]