酸面团中酵母菌的筛选及其在全麦馒头制作中的应用  

Screening of Yeast in Sourdough and Its Application in Making Whole Wheat Steamed Bread

作　　者：姜秀杰[1] 曹禛禛 吴睿喆 邵海益 马鑫悦 魏春红[1] 迟晓星[1] 张东杰[1,2,3] Jiang Xiujie;Cao Zhenzhen;Wu Ruizhe;Shao Haiyi;Ma Xinyue;Wei Chunhong;Chi Xiaoxing;Zhang Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Research for Grain Engineering Technology,Heilongjiang Bayi Agricultural University;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心 [3]黑龙江省农产品加工与质量安全重点实验室

出　　处：《黑龙江八一农垦大学学报》2024年第3期65-71,79,共8页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B06);黑龙江省博士后资助经费(LBH-Z23241);学成、引进人才科研启动计划项目(XYB202210);黑龙江省杂粮生产与加工优势特色学科项目(2022-78);黑龙江八一农垦大学“三纵”基础培育项目(ZRCPY202122);2023年省级大学生创新创业训练计划项目(S202310223070)。

摘　　要：为充分挖掘酸面团中优良酵母菌菌种,缓解酸面团因微生物复杂而导致馒头品质不一的问题。以自然发酵的酸面团为研究对象,对酸面团中的酵母菌进行初步筛选及发酵特性研究,并将获取的优良酵母菌应用于全麦馒头的制作。结果发现酸面团中有5株(S1、S2、S3、S4、S5)酵母菌菌株,选出特征明显的S1、S2、S5株菌株进行酵母菌产酒精、繁殖能力及发酵能力研究,分析发现S2和S5产酒精能力最强、S1和S5繁殖能力最强、S2和S5发酵能力最强。通过对3株酵母菌的形态特征及发酵特性的综合评价,确定S5为酸面团中的优势酵母菌。将筛选的优势菌S5与安琪酵母分别添加到全麦面团中,并对2种馒头的外表性质进行测定与感官评定,确定S5发酵的全麦馒头的口感和风味优于安琪酵母全麦馒头。由此可知,S5优势酵母菌对全麦馒头风味物质的积累有显著作用,以期为全麦馒头的品质改良提供有价值的菌种资源和技术参考。In order to fully tap the excellent yeast strains in sourdough and alleviated the problem of different steamed bread quality caused by complex microorganisms in sourdough,the yeasts in naturally fermented sourdough were screened and the fermentation characteristics were studied.The excellent yeasts obtained were applied to the production of whole wheat steamed bread.The results showed that there were 5 yeast strains(S1,S2,S3,S4,S5)in the sourdough,S2 and S5 had the strongest ethanol production ability,S1 and S5 had the strongest reproduction ability,and S2 and S5 had the strongest fermentation ability.S5 was the dominant yeast in sourdough by comprehensive evaluation of morphological characteristics and fermentation characteristics of three yeast strains.S5 and Angel's yeast were added to whole wheat dough,and measured the appearance properties and sensory evaluation of the two kinds of steamed bread.The taste and flavor of S5 fermented whole wheat steamed bread were better than Angel yeast.It can be concluded that S5 dominant yeast plays a significant role in the accumulation of flavor substances in whole wheat steamed bread,which provided valuable strain resources and technical reference for the quality improvement of whole wheat steamed bread.

关 键 词：酸面团 酵母菌 筛选 发酵特性 全麦馒头 

分 类 号：TS201[轻工技术与工程—食品科学]