摘要
为探究不同菌种发酵对青稞挂面理化及感官特性的影响,采用植物乳杆菌、酵母菌及复合菌种(m(酵母菌)︰m(乳酸菌)=1︰1)分别发酵青稞制成青稞粉,并与小麦粉混合压制成挂面,以挂面的理化及感官特性为指标,确定适宜发酵方式及工艺。与植物乳杆菌发酵和复合菌种发酵相比,酵母发酵青稞面条断条率低,吸水率高,蒸煮时间长,感官品质好,说明酵母发酵能更好地改善青稞挂面理化及感官特性。通过单因素试验及正交试验优化后的酵母发酵青稞的工艺参数为发酵时间6 h、发酵温度32℃、接种量0.8%。
In order to explore effects of fermentation with different microorganism strains on the physical,chemical properties and sensory characteristics of highland barley noodle,Lactobacillus plantarum,yeast,and compound strains(m(yeast)︰m(lactic acid bacteria)=1︰1)were used to ferment highland barley to make highland barley powder,and mixed with wheat flour and pressed into noodles,taking the physicochemical and sensory properties of noodles as indexes.The suitable fermentation mode was determined.The highland barley noodles of yeast fermentation had lower broken rate,higher water absorption rate,longer cooking time and better sensory quality than those of fermentation of lactic acid and compound strain.The results showed that the physiochemical and sensory properties of highland barley noodles improved by yeast fermentation.The optimum technological parameters of fermentation for highland barley noodles were optimized by single factor test and orthogonal test.The results showed that the optimal fermentation time was 6 h under 32℃,and inoculation volume was 0.8%.
作者
焦捷
哈晓敏
杜艳
曹效海
郝静
王树林
JIAO Jie;HA Xiaomin;DU Yan;CAO Xiaohai;HAO Jing;WANG Shulin(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016;Qinghai Province Tibetan Plateau Laboratory of Agric-Product Processing,Xining 810016;Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Xining 810016)
出处
《食品工业》
CAS
2021年第2期170-175,共6页
The Food Industry
基金
青海省科技厅研究转化与产业化(2019-SF-C15)
青海华实科技投资管理有限公司企业横向合作项目——不同微生物菌种发酵对高含量青稞挂面筋度的影响研究及作用机理研究。
关键词
发酵
青稞挂面
感官特性
酵母
fermentation
barley noodle
sensory characteristics
yeasts
