摘要
利用蛹虫草固态发酵法对玉米粉性质进行改良。测定发酵前后玉米粉的理化性质,利用快速粘度分析仪和质构仪测定发酵前后玉米粉加工性质,来探究蛹虫草发酵对玉米粉性质的影响。研究结果表明,发酵0~2 d理化成分变化不显著(P>0.05),2 d后发生明显变化,至发酵第3 d,总淀粉含量降低了11.7%,直链淀粉增加了29.8%;经固态发酵后,水溶指数增加了87.7%,吸水指数降低了28.2%;固态发酵可改善玉米粉的糊化特性和质构特性,到发酵的第3 d,峰值粘度降低了47.3%,回生值下降了34.9%,凝胶硬度和咀嚼性分别降低了45.4%和34.8%,提高了玉米主食制品适口性。蛹虫草固态发酵后的玉米粉具有更高的营养价值,到发酵的第3 d,可溶性蛋白、必需氨基酸,分别增加了52.3%和26%;慢消化淀粉及抗性淀粉分别提高至原来的1.83和1.41倍。通过本研究所得玉米粉的改良方法,可改善玉米粉的加工性能和淀粉消化性,为蛹虫草在玉米主食制品品质改良方面提供一定参考。
In this study,the solid-state fermentation with Cordyceps militaris was used to modified the properties of corn flour.The physicochemical composition of corn flour and fermented corn flour were investigated.The processing properties of corn flour and fermented corn flour were determined by rapid visio analyser and textural property analyser,respectively.The results showed that there were no significant changes in the physicochemical composition of samples after 0~2 day of fermentation(P>0.05),but significant changes occurred after 2 day of fermentation.The results showed that the total starch decreased by 11.7%after 3 day of fermentation,and the amylose increased by 29.8%.The water-solubility index increased by 87.7%,while the water-absorption index decreased by 28.2%.Solid-state fermentation could improve the gelatinization and texture properties of corn flour.The peak viscosity,setback,hardness and chew ability of samples after 3 day of fermentation decreased by 47.3%,34.9%,45.4%and 34.8%,respectively.These results indicated the solid-state fermentation could improve the palatability of corn staple food products.The fermented corn flour had higher nutritional value.The soluble protein and essential amino acid increased by 52.3%and 26%,respectively.The slow digestion starch and resistant starch increased to 1.83 and 1.41 times respectively after 3 day of fermentation.The modified method of corn meal obtained in this study could improve the processing property and starch digestibility of corn flour,and provided reference for Cordyceps militaris in the quality improvement of staple food products.
作者
杨爽
肖瑜
YANG Shuang;XIAO Yu(Key Laboratory of Molecular Nutrition,College of Food Engineering,Jilin Engineering Normal University,Changchun 130052,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《食品工业科技》
CAS
北大核心
2021年第11期122-127,共6页
Science and Technology of Food Industry
基金
吉林工程技术师范学院博士工程项目(BSKJ201927)
吉林工程技术师范学院大学生创新创业训练计划项目(202010204019)
吉林省教育厅“十三五”科学技术项目(JJKH20200184KJ)。
关键词
蛹虫草
固态发酵
玉米粉
加工性质
消化性
Cordyceps militaris
solid-state fermentation
corn flour
processing properties
digestibity
