酵母发酵对挂面食用品质和消化特性的影响  

Effects of yeast fermentation on edible quality and digestive characteristics of fine dried noodles

作　　者：张莉 李桐 白茹[1] 魏晓明 王梦倩 逄金柱 张智勇 ZHANG Li;LI Tong;BAI Ru;WEI Xiao-ming;WANG Meng-qian;PANG Jin-zhu;ZHANG Zhi-yong(Inner Mongolia Mengniu Dairy Group Co.,Ltd.,Hohhot 011517,China;COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing 102209,China;Beijing Key Laboratory of Nutrition and Health and Food Safety,Beijing 102209,China;Beijing Engineering Laboratory of Geriatric Nutrition and Food,Beijing 102209,China;COFCO Grains Holdings Limited,Beijing 100101,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011517 [2]中粮营养健康研究院有限公司,北京102209 [3]营养健康与食品安全北京市重点实验室,北京102209 [4]老年营养食品研究北京市工程实验室,北京102209 [5]中粮粮谷控股有限公司,北京100101

出　　处：《粮食与饲料工业》2025年第1期57-61,共5页Cereal & Feed Industry

摘　　要：为了了解发酵挂面的产品特点。以未发酵挂面为对照,通过测定挂面的食用属性、微观结构和淀粉的消化情况,分析酵母菌发酵对挂面品质产生的影响。结果显示,发酵挂面内部气孔清晰可见,大小适中,面体吸水率提高13%,硬度、咀嚼性、弹性和黏附性等质构指标略有降低,模拟体外淀粉消化速率提高13%。综合分析可以得出,经过酵母菌发酵后挂面的产品特点突出,具有较好的食用口感,煮制时能够吸收更多的汤汁,提升滋味,食用后也更易于水解消化。In order to understand the product characteristics of fermented fine dried noodles.The effect of yeast fermentation on the quality of the fine dried noodles was analyzed by determining the edible properties,microstructure and starch digestion of the fine dried noodles,using unfermented fine dried noodles as a control.The results showed that the pores inside the fermented fine dried noodles were clearly visible,the size was moderate,the water absorption of the surface was increased by 13%,the hardness,chewiness,elasticity and adhesion were slightly reduced,and the digestion rate of starch was increased by 13%.We can conclude that after yeast fermentation,the product has outstanding characteristics,has a good taste,can absorb more soup during cooking,improve the taste,and is easier to hydrolyze and digest after eating.

关 键 词：酵母菌 挂面 质构特性 微观结构 消化特性 食用品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]