乳酸菌发酵对空心面条品质的影响  

Effect of lactic acid bacteria fermentation on the quality of hollow noodles

作　　者：王文琪 王志强[1] 沈海军 王爱红 黄玉军 WANG Wenqi;WANG Zhiqiang;SHEN Haijun;WANG Aihong;HUANG Yujun(Yangzhou Tourism&Commerce School of Jiangsu Union Technical Institute,Yangzhou 225001,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]江苏省联合职业技术学院扬州旅游商贸办学点,江苏扬州225001 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与发酵工业》2023年第24期186-192,共7页Food and Fermentation Industries

基　　金：江苏省高等学校自然科学研究重大项目(17KJA550004);市校合作共建科技创新平台项目(YZ2020265)。

摘　　要：为探究乳酸菌单独与复合发酵对空心面品质的影响,选取3种典型酸面团乳酸菌菌株:植物乳杆菌(Lactobacillus plantarum,Lp)、类食品乳杆菌(Lactobacillus paralimentarius,Lpa)、发酵乳杆菌(Lactobacillus fermentum,Lf)应用于空心面制作,分析空心面条蒸煮特性、质构特性、pH和可滴定酸度(titratable acid,TTA)、蛋白质体外消化率(in vitro protein digestibility,IVPD)和游离氨基酸含量的变化,并基于低场核磁共振检测技术对空心面水分分布情况进行分析。结果表明,与对照组的面条相比,乳酸菌发酵的面条断条率减少,pH值下降,TTA增加。Lpa+Lp+Lf组面条与自然发酵面条相比,硬度、弹性和咀嚼性分别提高22.85%、4.49%和19.36%,黏性下降57.81%,不易流动水值减少4.23%。在营养组分方面,Lpa+Lp+Lf组游离氨基酸总量(223.56 mg/100 g)是对照组(162.47 mg/100 g)的1.38倍;IVPD提高了15.59%。综上所述,复合乳酸菌(Lpa+Lp+Lf)发酵能改善空心面品质。To explore the effect of single and mixed fermentation of lactic acid bacteria on the quality of hollow noodles,three typical sourdough lactic acid bacteria strains were selected:Lactobacillus plantarum(Lp),Lactobacillus paralimentarius(Lpa),and Lactobacillus fermentum(Lf)for hollow noodle production.The cooking characteristics,texture properties,pH and titratable acid(TTA),IVPD and free amino acid content of the hollow noodles were analyzed.Based on the low-field nuclear magnetic resonance detection technology,the water distribution of the hollow noodles was analyzed.The results showed that compared with the control group noodles,the breakage rate of the lactic acid bacteria fermented noodles decreased,the pH value decreased,and TTA increased.Compared with the natural fermented noodles,the hardness,elasticity,and chewiness of the Lpa+Lp+Lf group noodles increased by 22.85%,4.49%,and 19.36%,respectively,while viscosity decreased by 57.81%and A22 value decreased by 4.23%.In terms of nutritional components,the total free amino acid content(223.56 mg/100 g)of the Lpa+Lp+Lf group was 1.38 times that of the control group(162.47 mg/100 g);IVPD increased by 15.59%.In conclusion,mixed lactic acid bacteria(Lpa+Lp+Lf)fermentation can improve the quality of hollow noodles.

关 键 词：乳酸菌 发酵 空心面 质构特性 低场核磁共振 营养 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]