摘要
为探究发酵时间、发酵温度、米酒添加量对米酒老面和米酒老面馒头品质的影响,通过3,5-二硝基水杨酸分光光度法、面筋指数测定仪、pH计、小米容积置换法、白度仪、硬度仪和感官评分等方法,以米酒老面的pH值、还原糖含量、湿面筋含量和面筋指数以及米酒老面馒头比容、白度、硬度和感官为评价指标。结果表明:随着米酒老面发酵时间的延长,还原糖含量、pH值呈先降低后升高又降低的趋势,发酵时间超过8 h,可以显著降低米酒老面湿面筋含量和面筋指数。发酵温度为25℃时,米酒老面的pH值显著高于其它温度条件,还原糖含量显著低于其它温度条件。随着发酵温度的升高,米酒老面湿面筋含量和面筋指数均呈降低趋势。米酒添加量超过6%时,可降低面筋指数。最佳发酵条件为发酵时间10 h,发酵温度27℃,米酒添加量10%,实际测得的感官评分为88.0±0.56,与预测值相符。
In order to explore the effects of fermentation time,fermentation temperature and the rice wine addition on the quality of rice wine sourdough and rice wine sourdough steamed bread,by the 3,5-dinitrosalicylic acid spectrophotometry,gluten index analyzer,pH meter,millet volume replacement method,whiteness meter,hardness meter and sensory score,the pH value,reducing sugar content,wet gluten content and gluten index of rice wine sourdough,as well as specific volume,whiteness,hardness and sensory score of rice wine sourdough steamed bread were evaluated.The results showed that with the increase of fermentation time,reducing sugar content and pH value of rice wine sourdough decreased first,then increased and finally decreased.When the fermentation time was more than 8 h,the wet gluten content and gluten index of rice wine sourdough were significantly reduced.When the fermentation temperature was 25℃,the pH of rice wine sourdough was significantly higher than other temperatures,while the reducing sugar content was significantly lower than other temperatures.With the increase of fermentation temperature,the wet gluten content and gluten index of rice wine sourdough showed almost the same law,which was a decreasing trend.The gluten index could be reduced when the rice wine addition was more than 6%.The optimum conditions were fermentation time of 10 h,fermentation temperature of 27℃and rice wine addition of 10%.The sensory score was 88.0±0.56,which was in accordance with the predicted value.
作者
孙祥祥
王远辉
姚洁琼
刘长虹
张煌
马永生
Sun Xiangxiang;Wang Yuanhui;Yao Jieqiong;Liu Changhong;Zhang Huang;Ma Yongsheng(Henan University of Technology,National Engineering Laboratory for Wheat&Corn Further Processing,Zhengzhou 450001;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450044)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第1期135-142,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31701635)
河南省重点攻关项目(172102210299)。
关键词
米酒老面
发酵工艺
米酒老面馒头
品质
rice wine sourdough
fermentation process
rice wine sourdough steamed bread
quality
