摘要
对比研究2株乳酸菌、2株酵母与自然发酵对鲜湿米粉品质的影响。结果表明,Lactobacillus plantarumCSL23发酵36~48 h时,鲜湿米粉的拉伸力、硬度、弹性、内聚性、咀嚼性、回复性和吸水率在4株菌中最高,蒸煮损失率最低。Lactobacillus fermentum CSL30发酵48 h时,鲜湿米粉的拉伸力、弹性、内聚性、回复性、吸水率和蒸煮损失率仅次于L.plantarum CSL23,而硬度、黏性、咀嚼性最低。自然发酵的鲜湿米粉在发酵60 h时,鲜湿米粉的拉伸力、硬度和咀嚼性较好,质构特点和蒸煮性质居中。Saccharomyces cerevisiae CSY13发酵使鲜湿米粉具有明显的风味特征,但黏性较高、内聚性低。Trichosporon asahii CSY07发酵对鲜湿米粉的拉伸力、质构特点和蒸煮性质的影响均不如自然发酵,但对风味的影响仅次于S.cerevisiae CSY13。总之,乳酸菌有利于鲜湿米粉的食用品质,酵母菌有利于风味;纯种发酵均可以使鲜湿米粉的品质在更短时间内达到最佳状态。
In this study we compared the influences of fermentation by pure cultures of two strains of lactic acid bacteriaand two strains of yeast and natural fermentation on the quality of instant rice noodles.The results showed that the highesttensile stress,hardness,elasticity,cohesiveness,chewiness,resilience and water absorption rate and the lowest cooking losswere obtained after36–48h fermentation by Lactobacillus plantarum CSL23among the four strains tested.By contrast,48h fermentation by L.fermentum CSL30provided the second highest tensile stress,elasticity,cohesion,resilience,waterabsorption rate and cooking loss rate in instant rice noodles,but the lowest hardness,viscosity and chewiness.Instantrice noodles produced by60h natural fermentation displayed better tensile stress,hardness and chewiness with texturecharacteristics and cooking properties being at a middle level.Instant rice noodles obtained by S.cerevisiae CSY13fermentation had distinct flavor characteristics with higher viscosity and lower cohesion.The effect of T.asahii CSY07fermentation on the tensile stress,texture characteristics and cooking properties of instant rice noodles was inferior to that ofnatural fermentation,but it had the second largest effect on the flavor after S.cerevisiae CSY13.In short,lactic acid bacteriais conducive to the eating quality of instant rice noodles,whereas yeast is beneficial for the flavor;the quality of instant ricenoodles can be assured by pure culture fermentation in a shorter time.
作者
易翠平
任梦影
周素梅
杨有望
佟立涛
俞健
YI Cuiping;REN Mengying;ZHOU Sumei;YANG Youwang;TONG Litao;YU Jian(School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China;Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第4期20-25,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31301404)
公益性行业(农业)科研专项(201303070)
关键词
乳酸菌
酵母
发酵
鲜湿米粉
品质
lactic acid bacteria
yeast
fermentation
instant rice noodles
quality
