复合菌种发酵青稞面团工艺优化  

Optimization of Fermentation Process for Highland Barley Dough Using Mixed Strains

作　　者：阿晟德 陈啟蓉 张生梅 曹效海[1] 王树林[1,2] A Shengde;CHEN Qirong;ZHANG Shengmei;CAO Xiaohai;WANG Shulin(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁810016

出　　处：《食品研究与开发》2024年第2期112-117,共6页Food Research and Development

基　　金：科技部“科技助力经济2020”重点专项(SQ2020YFF0420513)。

摘　　要：该文研究复合菌种发酵对青稞面团质构特性的影响。以青稞粉和高筋小麦粉为原料,pH值和持气性为指标,筛选最佳发酵菌种组合;以硬度、弹性为指标,采用单因素试验考察发酵时间、复合菌种接种量、复合菌种质量比和青稞粉添加量对面团特性的影响,并采用正交试验优化复合菌种发酵青稞面团工艺。结果表明,最佳发酵工艺为发酵时间2.0 h、复合菌种接种量2.5%、菌种(高活性干酵母∶植物乳杆菌)质量比3∶2、青稞粉添加量30%。该条件下面团弹性较好、硬度较低,具有发酵的香气以及较浓厚的青稞风味,适合用于制作烘焙产品。The effects of fermentation with mixed strains on the texture characteristics of highland barley dough were studied.Highland barley flour and high gluten wheat flour were fermented with mixed strains,and the optimal strain combination was determined with pH and gas holding capacity as indicators.With hardness and elasticity as indicators,single factor experiments were carried out to study the effects of fermentation time,strain addition amount,strain proportion,and highland barley flour addition amount on the dough characteristics.The orthogonal test was conducted to optimize the fermentation process.The results showed that fermentation of highland barley flour added at 30% with highly active dry yeast and Lactobacillus plantarum(3∶2)at an inoculation amount of 2.5% for 2.0 h had the best performance.The dough produced under these conditions had good elasticity,low hardness,fermented aroma and strong highland barley flavor,being suitable for baking products.

关 键 词：发酵 复合菌种 质构特性 青稞粉 青稞面团 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]