乳酸菌发酵对燕麦面团及馒头品质特性的影响  

Effects of lactic acid bacteria fermentation on the quality properties of oat dough and steamed buns

作　　者：李佳豪 孙冰华[1] 钱晓洁 王晓曦[1] LI Jia-hao;SUN Bing-hua;QIAN Xiao-jie;WANG Xiao-xi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2025年第1期31-37,共7页Cereals & Oils

基　　金：河南省高等学校重点科研项目计划(23A550009)。

摘　　要：为了改善燕麦粉加工的适应性,选用植物乳杆菌(Lactobacillus plantarum HH-LP56)分别对燕麦生粉和不同糊化度(13%、17%、24%、30%、34%)燕麦熟粉进行发酵改性,探究乳酸菌发酵对燕麦粉的游离氨基酸、淀粉酶活性、还原糖含量和热特性,以及燕麦-小麦复配面团的流变发酵特性和馒头质构特性的影响。结果表明:乳酸菌发酵促进了燕麦生粉中游离氨基酸的释放,增加了燕麦生粉和熟粉中淀粉酶活性和还原糖含量。将发酵改性燕麦生/熟粉与小麦粉进行复配,改善了面团的发酵特性,制得的馒头比体积上升,硬度下降,馒头的品质特性得到有效改善。To improve the processing adaptability of oat flour,Lactobacillus plantarum HH-LP56 was se-lected to ferment and modify oat raw flour and oat cooked flour with different gelatinization degrees(13%,17%,24%,30%,34%),and the effects of lactic acid bacteria fermentation on the free amino acids,amylase activity,reducing sugar content and thermal properties of different oat flours,as well as the rheo-logical fermentation properties of oat-wheat mixed dough and the texture properties of steamed buns were explored.The results indicated that lactic acid bacteria fermentation promoted the release of free amino acids in oat raw flour,and increased amylase activity and reducing sugar content in oat raw flour and oat cooked flour.The fermentation properties of the dough were improved by the compound of fermented modi-fied oat raw/cooked flour and wheat flour,and the specific volume of the prepared steamed buns in-creased,the hardness decreased,and the quality properties of steamed buns were effectively improved.

关 键 词：乳酸菌 燕麦粉 糊化度 加工性能 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]