复合微生物发酵菌剂改善煎饼品质的研究  

Study on Improving the Quality of Pancake with Compound Microbial Fermentation Agent

作　　者：王诚 孔德玲 唐敏学 郭开颜 华舒菡 董桂红 WANG Cheng;KONG Deling;TANG Minxue;GUO Kaiyan;HUA Shuhan;DONG Guihong(Good Morning Stomach Health Science and Technology(Shandong)Co.,Ltd.,Tai’an 271000;Haide College,OceanUniversity of China,Qingdao 266000;College of Animal Science and Veterinary Medicine,Shandong AgriculturalUniversity,Tai’an 271000;College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010000)

机构地区：[1]胃早安健康科技(山东)有限公司,泰安271000 [2]中国海洋大学海德学院,青岛266000 [3]山东农业大学动物科技学院,泰安271000 [4]内蒙古农业大学动物学院,呼和浩特010000

出　　处：《食品工业》2024年第10期95-97,共3页The Food Industry

摘　　要：为了获得一种高效、安全的煎饼糊发酵专用微生物菌剂,研究选用植物乳植杆菌、酿酒酵母、戊糖片球菌进行试验并制备出改善煎饼糊发酵品质的复合微生物菌剂。设置6个处理组和1个空白对照组,从感官上去辨析,再通过快速黏度分析仪测定糊化峰值时间和糊化温度,对煎饼品质、消化吸收特性进行评价,每组试验重复3次。结果表明,煎饼糊发酵使用复合发酵菌剂(植物乳植杆菌-酿酒酵母-戊糖片球菌1∶2∶1组合)摊制的煎饼风味更佳,更易于消化吸收。煎饼专用复合发酵菌剂的研究,对改善煎饼风味、提高营养吸收方面的品质具有较大意义。In order to obtain a highly efficient and safe pancakes paste special fermentation microbial agents,this research chooses Lactiplantibacillus plantarum,Saccharomyces cerevisiae,Pediococcus pentosaceus testing and preparation of the composite microbial agents to improve quality of pancakes paste fermentation.Set 6 treatment group and the blank control group 1,go up from the senses,then past through rapid viscosity analyzer to determine the peak time and pasting temperature,evaluate the quality of pancakes,digestion and absorption characteristics,and repeat 3 times in each group.The results show that the pancake batter breast implant coli bacteria fermentation using compound fermentation agent plants(Lactiplantibacillu splantarum∶Saccharomyces cerevisiae∶Pediococcus pentosaceus was 1∶2∶1)combination contribution system pancakes taste better,easier to digest absorb.The research of compound fermentation bacteria agent for pancakes is of great significance for improving the flavor and nutrient absorption of pancakes.

关 键 词：煎饼 植物乳植杆菌 酿酒酵母 戊糖片球菌 复合微生物发酵菌剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]