摘要
采用顶空固相微萃取-气质联用技术及质构分析对市售老浆发酵、自然发酵及不同菌比人工接种发酵的米发糕的挥发性成分及质构特性进行测定,分析不同发酵方式及发酵剂菌比对米发糕品质的影响。结果表明,9种米发糕共鉴定出67种挥发性成分,主要是酯类、醇类和醛类。其中2种市售老浆发酵米发糕分别检测出25种、11种挥发性成分,挥发性成分差异较大,共有成分仅8种,质量不可控;自然发酵米发糕检测出26种挥发性成分,其中含有胺类等不良风味物质;将植物乳杆菌(Lactobacillus plantarum),矮小假丝酵母(Candida humilis)和酿酒酵母(Saccharomyces cerevisiae)按不同的菌种体积比复配,接种于现磨米浆中发酵,三菌株发酵所得米发糕的挥发性成分种类明显多于双菌株且总量较高,产品硬度、胶着性、咀嚼性最低,弹性较高,风味纯正,未检测出有害物质。
The volatile components and texture characteristics of commercial fermented rice cakes with high quality,laboratory inoculation fermentation agent and cake by fermentation under natural conditions were determined by the technique of headspace solid phase microextraction combined with gas chromatography mass spectrometry and texture profile analysis(TPA).The effect of different fermentation conditions and fermentation agents inoculated with different bacterial ratios on the quality of fermented rice cake were analyzed.The results showed that 67 kinds of volatile components were identified in 9 kinds of fermented rice cakes,mainly esters,alcohols and aldehydes.The commercial fermented cakes of different shops detected 25 kinds and 11 kinds volatile components,their chemical constituents were quite different,and the same components had only 8 kinds,so their quality was out of controy.The fermented rice cake of natural fermentation detected 26 volatile components which contains undesirable flavor substances such as amines.The Lactobacillus plantarum,Candida humilis and Saccharomyces cerevisiae were compared according to different strains volume ratio of bacteria,and inoculated in freshly ground rice pulp fermentation,the types of volatile components produced by the fermentation of the three strains were significantly higher than that of the two strains and the total,the hardness value,gumminess value and chewiness value of the product were lowest,springiness was good and flavor was pure,no harmful substances were detected.
作者
龚川杰
姜萌艺
李美伦
何利
GONG Chuan-jie;JIANG Meng-yi;LI Mei-lun;HE Li(College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期124-131,共8页
Food Research and Development
基金
国家级大学生创新训练计划项目（201710626043)
关键词
米发糕
复合发酵剂
发酵方式
挥发性成分
质构特性
fermented rice cake
compound starter culture
fermentation method
volatile components
texture characteristics
