2种乳酸菌发酵酸面团对馒头品质与风味的影响  

Effects of Two Kinds of Lactic Acid Bacteria Fermented Sourdough on the Quality and Flavor of Steamed Bread

作　　者：邢倩 刘敏[2] 柯胜 周中凯 Xing Qian;Liu Min;Ke Sheng;Zhou Zhongkai(Key Laboratory of Agricultural Product Processing and Quality Control of Specialty,Shihezi University,Shihezi 832003,Xinjiang 2College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]石河子大学农产品加工与质量安全控制重点实验室,新疆石河子832003 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国食品学报》2024年第2期200-209,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央引导地方科技发展资金(22ZYGSN00360)。

摘　　要：选取融合魏斯氏菌、植物乳酸杆菌2种乳酸菌分别与酵母发酵以及共同与酵母发酵(LP+WC)制备酸面团,与仅添加酵母的酸面团(CK)对比,研究不同酸面团的乳酸菌菌落数变化、有机酸含量及其对馒头面团水分分布、流变学特性以及馒头品质和风味的影响。结果表明,添加乳酸菌发酵的酸面团24 h后pH值保持稳定,WC+LP组乳酸菌菌落数在24 h达到最高,为9.34 lg(CFU/g酸面团)。发酵24 h后,LP组乳酸含量最多,为7.75 mg/g酸面团;LP+WC组乙酸含量最多,为0.49 mg/g酸面团。添加酸面团的馒头面团T2弛豫时间为235.43 ms,CK组为252.35 ms,低于未添加酸面团的馒头面团的T2弛豫时间289.94 ms,且使馒头面团黏弹性下降。酸面团的加入增加了馒头的比容,LP+WC组比容最大为2.17 mL/g,较普通干酵母面包(OSB)增长了20.56%,降低了馒头的硬度,LP+WC组的硬度较OSB降低了25.89%,提升了馒头的弹性,LP+WC组弹性较普通干酵母面包(OSB)增长了4.5%。GC-MS分析表明,在LP+WC组中检出35种风味物质,种类最多,表明融合魏斯氏菌和植物乳酸杆菌复合发酵酸面团对馒头品质及风味有改善作用。In this paper,Weissella confusa(WC)and Lactobacillus plantarum(LP)were used to ferment sourdough with yeast alone and together,compared with the sourdough fermented with yeast alone(CK)to discuss the change of lactic acid bacteria number and organic acid content of different sourdoughs.And to discuss the effects of different sourdoughs to steamed bread dough on water distribution,rheological properties and to steamed bread on quality and flavor.The results of the study found that the pH of the sourdough fermented with lactic acid bacteria remained stable after 24 h.The bacterial number of WC+LP group reached the highest at 24 h,which was 9.34 lg(CFU/g sourdough).After 24 h fermentation,the lactic acid content in LP group was 7.75 mg/g sourdough,and the acetic acid content in LP+WC group was 0.49 mg/g sourdough.The T2 relaxation time of steamed bread dough with sourdough was 235.43 ms and of CK group was 252.35 ms,The T2 relaxation time of these groups was shorter than that without sourdough which was 289.94 ms,and the viscoelasticity of steamed bread dough decreased.The addition of sourdough increased specific volume,reduced the hardness and improved the elasticity of steamed bread,the maximum specific volume of the LP+WC group was 2.17 mL/g,which was 20.56%higher than that of ordinary yeast bread,the hardness of the LP+WC group was reduced by 25.89%and the elasticity of the LP+WC group increased by 4.5%compared with that of ordinary dry yeast bread(OSB).GC-MS analysis showed that 35 flavor substances were detected in LP+WC group,with the largest variety.The results showed that the quality and flavor of steamed bread could be improved by the compound fermented sourdough with Weissella confusa and Lactobacillus plantarum,which laid a theoretical foundation for the next use of related bacteria to ferment sourdough.

关 键 词：融合魏斯氏菌 植物乳酸杆菌 酸面团 馒头品质 风味 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]