植物乳杆菌发酵杂粮面团的添加对杂粮馒头品质的影响  

Effect of Addition of Lactobacillus plantarum Fermented Multigrain Dough on Quality of Multigrain Steamed Bun

作　　者：魏春菊 卢钏燚 赵涛 周静 雷激 王颖 贺禧 Wei Chunju;Lu Chuanyi;Zhao Tao;Zhou Jing;Lei Ji;Wang Ying;He Xi(College of Food Science and Biological Engineering,Xihua University,Chengdu 610039;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chengdu 610039;Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039)

机构地区：[1]西华大学食品与生物工程学院,成都610039 [2]川渝共建特色食品重庆市重点实验室,成都610039 [3]食品微生物四川省重点实验室,成都610039

出　　处：《中国粮油学报》2024年第11期69-78,共10页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技厅项目(2020YFH0157)。

摘　　要：为充分利用杂粮的营养价值,改善杂粮馒头风味和口感,以荞麦、青稞、鹰嘴豆、绿豆和小麦粉为主要原料,利用植物乳杆菌(Lactobacillus plantarum)制备发酵杂粮面团,探究发酵杂粮面团不同添加质量分数(0%、10%、20%、30%、40%)对杂粮面团特性及其馒头品质、挥发性风味成分的影响。流变特性和低场核磁结果显示发酵杂粮面团添加质量分数为20%时,杂粮面团弹性好且自由水含量最低,此时杂粮馒头感官品质得到显著改善(P<0.05)。GC-IMS结果显示在小麦馒头和5种杂粮馒头中共鉴定出51种风味物质,多元统计分析筛选出20种差异性化合物,发酵杂粮面团添加质量分数为20%的杂粮馒头中3-羟基-2-丁酮、2-蒎烯等标志性成分对其香气贡献率大。To fully utilise the nutritional value of coarse grains and improve the flavor and texture of multigrain steamed buns,buckwheat,highland barley,chickpea,mung bean and wheat flour were used as the main raw materials,Lactobacillus Plantarum was added to prepare fermented multigrain dough,the effects of different additions of fermented multigrain dough(0%,10%,20%,30%and 40%)on the characteristics of multigrain dough and its buns quality,volatile flavor components were explored.Rheological and low-field NMR analysis suggested that when fermented multigrain dough was added at 20%,the multigrain dough had good elasticity and the lowest free water content;at this time,the sensory quality of the multigrain steamed buns was significantly improved(P<0.05).The results of GC-IMS indicated that a total of 51 flavor compounds were identified in wheat steamed buns and five kinds of multigrain steamed buns,and the multivariate statistical analysis screened out 20 differential compounds,the iconic components,such as 3-hydroxy-2-butanone and 2-pinene,etc.,contributed greatly to the aroma of the multigrain steamed buns with 20%of fermented multigrain dough additions.

关 键 词：杂粮馒头 发酵面团 面团特性 挥发性风味物质 感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]