摘要
手工拉制类面条对面团的拉伸性能要求很高,乳酸菌发酵具有缓慢柔和的特点,对提高面团的拉伸性能具有很大潜力。为探究乳酸菌发酵对面团拉伸性能的影响,将筛选的3种乳酸菌(植物乳杆菌、乳双歧杆菌、嗜酸乳杆菌)添加到面团中进行发酵,以面团拉伸性能为考察指标,通过单形重心设计试验,得到发酵剂的最佳配比:植物乳杆菌64%、乳双歧杆菌16%、嗜酸乳杆菌20%,并测得面团在发酵4 h拉伸性能达到最佳,此时拉断力为(94.48±1.12)g,拉伸距离为(40.13±0.34)mm。该方法可进一步应用于其他混合菌发酵剂的配方优化研究中。
Hand-extended noodles have high requirements for tensile property of dough,and lactic acid bacteria fermentation is slow and gentle,which has large potential in improving tensile property of dough.In order to investigate the effect of lactic acid bacteria fermentation on the dough tensile property,three kinds of lactic acid bacteria(Lactobacillus plantarum,Bifidobacterium lactis,Lactobacillus acidophilus)were selected as dough starters.Tensile properties of dough were chosen as indicators,and Simplex Centroid Design was conducted to study the optimum formulation of dough starters.The results showed that the optimal starter was composed of 64%of Lactobacillus plantarum,16%of Bifidobacterium lactis and 20%of Lactobacillus acidophilus.After 4 hours of fermentation,the dough presented the greatest tensile property with tensile force of(94.48±1.12)g and tensile distance of(40.13±0.34)mm.The method could be further applied in the optimization of other mixed starters.
作者
刘安伟
吕莹果
陈洁
LIU Anwei;LYU Yingguo;CHEN Jie(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第1期39-44,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
单形重心设计
乳酸菌
发酵面团
拉伸性能
Simplex Centroid Design
lactic acid bacteria
fermented dough
tensile property
