酵母菌与乳酸菌协同发酵对玉米面糊理化性质及其发糕品质的影响  

Effect of Co-fermentation with Yeast and Lactic Acid Bacteria on Physicochemical Properties of Cornmeal Batter and Steamed Sponge Cake Quality

作　　者：衣宁 宋斌 王一然 侯景瑶 许秀颖[1] 吴玉柱 刘景圣[1] YI Ning;SONG Bin;WANG Yiran;HOU Jingyao;XU Xiuying;WU Yuzhu;LIU Jingsheng(National Engineering Research Center for Wheat and Corn Processing,College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程研究中心,吉林长春130118

出　　处：《食品科学》2024年第15期77-84,共8页Food Science

基　　金：吉林省科技发展计划项目(YDZJ202303CGZH008);国家玉米产业技术体系项目(CARS-02)。

摘　　要：为探讨酵母菌与乳酸菌协同发酵对玉米面糊理化特性及其发糕品质的影响,本研究采用快速黏度分析仪、流变仪、差示扫描量热仪、低场强核磁共振仪、傅里叶变换红外光谱仪、物性测定仪等技术手段,探究发酵过程中面糊的理化性质并对面糊结构进行表征。结果表明,随着发酵时间的延长,与酵母菌发酵面糊和乳酸菌发酵面糊相比,酵母菌和乳酸菌协同发酵面糊产气、持气能力较高;协同发酵后面糊峰值黏度呈下降的趋势,发酵90 min时峰值黏度降低了11.66%,糊化焓、淀粉分子短程有序度呈上升的趋势,弹性和强结合水含量呈先升高后降低的趋势。协同发酵50 min时面糊弹性最大,损耗角正切值最小,结构最稳定;此时发糕比容最大,硬度和胶着性最低,内聚性和回复性最高。本实验结果可为玉米主食化产业提供可靠的技术依据。The effect of co-fermentation with yeast and lactic acid bacteria on the physicochemical properties of cornmeal batter and the quality of steamed sponge cake was investigated using a rapid viscosity analyzer,a rheometer,a differential scanning calorimeter(DSC),low-field nuclear magnetic resonance(NMR) spectroscopy,Fourier transform infrared(FTIR)spectroscopy and a texture analyzer in this study.The results showed that as fermentation proceeded,the co-fermented batter had higher gas-producing and gas-holding capacity than the single-culture fermentations.The peak viscosity of the co-fermented batter showed a decreasing trend,decreasing by 11.66% after 90 min of fermentation,the gelatinization enthalpy and the degree of short-range ordering of starch molecules tended to increase,and the viscoelasticity and the content of strongly bound water showed a tendency to first increase and then decrease.The greatest viscoelasticity,the smallest tan δ,and the most stable structure were observed after 50 min of co-fermentation,and steamed sponge cake made from the fermented corn batter had the largest specific volume,the lowest hardness and gumminess,and the highest cohesiveness and resilience.The results of this study provide a reliable technical basis for the corn-based staple food industry.

关 键 词：酵母菌 乳酸菌 发酵 玉米面糊 发糕 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]