摘要
为探索发酵对青稞淀粉品质的影响,采用酿酒酵母和嗜酸乳杆菌复合菌种进行青稞发酵,研究了发酵温度、时间和菌种接种量对直链淀粉含量、支链淀粉含量、糊化特性及溶解特性的影响,并通过正交设计优化发酵工艺参数。结果表明,复合菌种发酵青稞最佳工艺参数为:接种3%的酿酒酵母,在28℃下发酵2 h后,接种5%嗜酸乳杆菌,在37℃条件下继续发酵1. 5 d。与未发酵的青稞相比,发酵后青稞直链淀粉含量、膨胀力和溶解度均有所增加,起始糊化温度和峰值黏度明显下降,说明通过发酵可以改善青稞淀粉的品质,在一定程度上改善了青稞的加工特性。
In order to explore the effect of fermentation on the quality of highland barley starch,the compound strains of Saccharomyces cerevisiae and Lactobacillus acidophilus were used to ferment highland barley. The effects of fermentation temperature,time and inoculation amount on amylose content,amylopectin content,gelatinization characteristics and dissolution characteristics were studied.The parameters of fermentation process were optimized by orthogonal experiment. The results showed that the optimum parameters were as follows: inoculating 3% Saccharomyces cerevisiae and fermenting at 28 ℃ for 2 h,then inoculating 5% Lactobacillus acidophilus,and continuing fermentation at 37 ℃for 1. 5 d. Compared with unfermented highland barley,the amylose content,swelling power and solubility of fermented highland barley were increased,and the initial gelatinization temperature and peak viscosity were significantly decreased,which indicated that the quality of highland barley starch and processing characteristics can be improved by fermentation.
作者
孙培利
车正清
焦捷
蒲莹
王树林
杜艳
SUN Peili;CHE Zhengqing;JIAO Jie;PU Ying;WANG Shulin;DU Yan(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;United Laboratory of Food Research and Testing of Qinghai-Gansu Province,Xining 810016,China;Qinghai Province Tibetan Plateau Laboratory of Agric-Product Processing,Xining 810016,China;Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Xining 810016,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第14期176-181,共6页
Food and Fermentation Industries
基金
青海省科技厅自然科学基金青年项目(2020-ZJ-975Q)。
关键词
复合菌种
发酵
青稞淀粉
糊化特性
溶解特性
compound strains
fermentation
highland barley starch
gelatinization characteristics
dissolution characteristic
