不同酵母发酵面团特性分析及其对馒头品质的影响  

Characteristics of Doughs Fermented by Different Yeasts and Their Effects on the Quality of Steamed Bread

作　　者：乞萌 魏冠棉 李丽娜 许超 王向红[1] 桑亚新[1] QI Meng;WEI Guanmian;LI Lina;XU Chao;WANG Xianghong;SANG Yaxin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Jinmailang Food Co.Ltd.,Xingtai 054000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]今麦郎食品有限公司,河北邢台054000

出　　处：《食品科学》2024年第12期59-67,共9页Food Science

基　　金：河北省自然科学基金青年科学基金项目(C2021204092)。

摘　　要：为改善老面馒头的品质,以提高发酵馒头的风味和口感,本研究分析了前期从老面中得到的3株酵母(酿酒酵母XTC-y11、XTC-m13、杰丁塞伯林德纳氏酵母HSO-y3)和一株生产用酵母(CICC 31616)的发酵特性、产香特性及其发酵馒头的感官品质和挥发性风味物质。结果表明,XTC-y11生长的速度最快;XTC-y11、XTC-m13的糖代谢能力较好;与生产用酵母相比,XTC-y11产气量大,XTC-m13面团发酵膨胀体积大,具有良好的发酵能力。HSO-y3在24 h的发酵液中总酯质量浓度最高,达到1.672 g/100 mL。添加老面酵母XTC-y11和XTC-m13的馒头白度、硬度、咀嚼性和弹性最为适中;感官评定的结果中,添加XTC-y11、XTC-m13评分最高。通过气相色谱-离子迁移谱在4个样品中共鉴定出37种风味化合物,其中醇类和酯类物质相对含量较大,XTC-y11中含有较高含量的4-戊烯酸、2-甲基丁醛、(E)-2-己烯酸、乳酸乙酯、乙酸乙酯、2-戊基呋喃;HSO-y3酯类物质含量较高。由偏最小二乘判别分析,发现4种馒头中挥发性成分存在较大差异,并筛选出18种差异化合物。综上所述,XTC-y11其对馒头的风味和品质有积极作用,为提高馒头品质和风味提供有利的参考价值。In order to enhance the flavor and texture of sourdough steamed bread,this study analyzed the growth,fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13,Cyberlindnera jadinii HSO-y3,which had been isolated from sourdough,and S.cerevisiae CICC 31616 and evaluated the sensory quality and volatile flavor compounds of steamed bread made with each of these strains.The results revealed that XTC-y11 grew at the fastest rate.XTC-y11 and XTC-m13 had better sugar metabolism than the other strains.Compared with S.cerevisiae CICC 31616,XTC-y11 produced more gas,and XTC-m13 resulted in a larger expansion volume of dough,showing higher fermentation capacity.The total ester concentration of the fermentation broth of HSO-y3 at 24 h was highest(1.672 g/100 mL).The whiteness,hardness,chewability and elasticity of steamed bread with XTC-y11 or XTC-m13 were moderate.The results of sensory evaluation showed that steamed bread with XTC-y11 or XTC-m13 scored highest.Altogether,37 volatile components were identified in the four steamed breads by gas chromatography-ion mobility spectrometry(GC-IMS),with the predominance of alcohols and esters.4-Pentenoic acid,2-methylbutyraldehyde,(E)-2-hexenoic acid,ethyl lactate,ethyl acetate and 2-amylfuran were predominant in steamed bread with XTC-y11,while esters were predominant in steamed bread with HSO-y3.Using partial least square-discriminant analysis(PLS-DA),we found significant differences in volatile components among the four steamed breads,and identified 18 differential compounds.In summary,XTC-y11 had a positive effect on the flavor and quality of steamed breads.This study provides a favorable reference for improving the quality and flavor of steamed bread.

关 键 词：酵母 发酵面团 发酵特性 挥发性风味化合物 馒头 

分 类 号：TS201.3[轻工技术与工程—食品科学]