狐臭柴叶发酵面包制作工艺优化与理化指标分析  

Production Process Optimization and Physicochemical Analysis of Fermented Bread Made from Premna puberula Leaves

作　　者：王艳秋 阳娇 张琦 黄海东 吴洪丽 杨宁线 张明生[1,2] WANG Yanqiu;YANG Jiao;ZHANG Qi;HUANG Haidong;WU Hongli;YANG Ningxian;ZHANG mingsheng(School of Life Sciences,Guizhou University,Guiyang 550025,China;Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学山地植物资源保护与种质创新教育部重点实验室,贵州贵阳550025

出　　处：《食品与生物技术学报》2023年第12期53-61,共9页Journal of Food Science and Biotechnology

基　　金：国家喀斯特石漠化防治工程技术研究中心建设项目(2012FU125X13);贵州省科技计划重大专项项目(黔科合平台人才[2017]5411-06);贵州省中药材现代产业技术体系建设项目(GZCYTX-02);贵州省生物学一流学科建设项目(GNYL[2017]009FX1KT02)。

摘　　要：为提升狐臭柴(Premna puberula Pamb.)资源的综合开发利用,以狐臭柴叶汁、小麦粉、乳酸菌和酵母等原料制作发酵面包。根据狐臭柴叶汁料液比、清酒乳杆菌(Lactobacillus sakeiDPC)添加量、酿酒酵母(Saccharomyces cerevisiae-L23)添加量、白砂糖质量分数、烘烤时间、烘烤温度筛选面包制作条件;进一步探究狐臭柴叶汁料液比、菌种添加量、烘烤时间对狐臭柴叶发酵面包的影响,确定最优工艺。结果表明,料液比、菌种添加量、白砂糖质量分数、烘烤时间及温度均影响狐臭柴叶发酵面包的品质;进一步优化得到料液比1 g∶8 mL、清酒乳杆菌100 mL、酿酒酵母700 mL、烘烤时间25 min为最优工艺,得分82.59,对该工艺条件下面包的理化指标进行检测,表明狐臭柴叶发酵面包符合国标要求,添加狐臭柴叶汁可以提高活性成分含量和抗氧化能力。该研究为狐臭柴的综合利用提供了技术参考。In order to improve the comprehensive development and utilization of Premna puberula Pamb.(P.puberula)resources,the fermented bread was produced by the leaves juice of P.puberula,wheat flour and strains.The production process of bread was screened according to the solid-to-liquid ratio of P.puberula leaves juice,amount of starter culture,amount of white granulated sugar,baking time,and baking temperature.Furthermore,the effects of P.puberula leaves juice,the amount of Lactobacillus sakei-DPC addition,the amount of Saccharomyces cerevisiae-L23 addition,and baking time on the fermented bread of the P.puberula leaves were further studied to determine the optimal production process.The results showed that the solid-to-liquid ratio,Lactobacillus sakei,Saccharomyces cerevisiae,sugar,baking time,and temperature all affected the quality of fermented bread of P.puberula leaves.Furthermore,the optimal process was determined as a solid-to-liquid ratio of 1 g∶8 mL,100 mL of Lactobacillus sakei,700 mL of Saccharomyces cerevisiae,and a baking time of 25 min,achieving a score of 82.59.Physicochemical analysis of the bread under these optimized conditions demonstrated that the fermented bread of P.puberula leaves met the requirements of the national standard.Besides,the addition of P.puberula leaves juice could improve the content of active ingredients and antioxidant capacity.The research could provide technical references for the utilization of P.puberula resources.

关 键 词：狐臭柴叶 发酵面包 工艺优化 理化指标 

分 类 号：Q815[生物学—生物工程]