复合菌发酵对非油炸方便面品质的影响  

Effect of Mixed Culture Fermentation on the Quality of Non-fried Instant Noodles

作　　者：张伟峰 黄泽华 王玉坤 张剑[1,3] 赵萌萌 崔晚晚 安艳霞 殷贵鸿[5] 周朋辉 赵阳 ZHANG Weifeng;HUANG Zehua;WANG Yukun;ZHANG Jian;ZHAO Mengmeng;CUI Wanwan;AN Yanxia;YIN Guihong;ZHOU Penghui;ZHAO Yang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;Baixiang Foods Co.Ltd.,Zhengzhou 451100,China;Co-construction State Key Laboratory of Wheat and Maize Crop Science,Collaborative Innovation Center of Henan Grain Crops,College of Agronomy,Henan Agricultural University,Zhengzhou 450046,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南工业大学粮油食品工程学院,河南郑州450001 [3]农业农村部大宗粮食加工重点实验室,河南郑州450002 [4]白象食品股份有限公司,河南郑州451100 [5]河南农业大学农学院,省部共建小麦玉米作物学国家重点实验室,河南粮食作物协同创新中心,河南郑州450046

出　　处：《食品科学》2024年第5期210-216,共7页Food Science

基　　金：河南省重大科技专项(201300110800,221100110700);河南省科技攻关项目(232102111069,202102110133);河南省现代农业产业技术体系建设专项(HARS-22-01-G2);河南省农业良种联合攻关项目(2022010102);河南省博士后科研资助项目(296736);河南农业大学特殊创新基金项目(KJCX2019C04);河南农业大学校内拔尖人才项目(30501187);河南工业大学国家小麦玉米深加工工程技术研究中心开放项目(NL2022011)。

摘　　要：通过酵母菌、保加利亚乳杆菌、嗜热链球菌发酵制备非油炸方便面,通过复水测试、质构分析、电子鼻分析、扫描电子显微镜观察等探讨复合菌发酵工艺对非油炸方便面品质的影响。结果表明,酵母菌主要对样品的复水性和质构产生影响,保加利亚乳杆菌、嗜热链球菌主要对风味起到改善作用。一次发酵工艺有利于维持非油炸方便面的耐泡性,二次发酵工艺有利于改善复水性和风味。经过二次发酵,非油炸方便面的最佳复水时间可缩短到4.0 min,复水后样品的R(2)、R(7)的响应值高达2.8和2.9。由扫描电子显微镜观测结果可知,复合菌发酵能够赋予非油炸方便面疏松多孔的内部结构,其中二次发酵样品的孔隙分布更为均匀。综合评价非油炸方便面的品质,一次发酵、二次发酵工艺中复合菌的适宜添加量均为1.5%酵母菌+0.075%保加利亚乳杆菌+0.075%嗜热链球菌。The effects of mixed culture fermentation with yeast,Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of non-fried instant noodles were studied by rehydration test,texture analysis,electronic nose analysis and scanning electron microscopic(SEM)observation.The results showed that yeast largely affected the rehydration property and texture,while L.bulgaricus and S.thermophilus were mainly responsible for improving the flavor of non-fried instant noodles.The primary fermentation process was conducive to maintaining the cooking tolerance of non-fried instant noodles,while the secondary fermentation process was beneficial to improve the rehydration property and flavor,reducing the rehydration time to 4.0 min;the R(2)and R(7)responses of the rehydrated sample were 2.8 and 2.9,respectively.The SEM results showed that the samples had a uniform pore distribution after the secondary fermentation.Taken collectively,the optimal starter culture for the primary and secondary fermentation was 1.5%yeast+0.075%L.bulgaricus+0.075%S.thermophilus.

关 键 词：复合菌 发酵 非油炸方便面 复水性 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]