摘要
为探究酿酒酵母与植物乳杆菌复合发酵对面条储藏特性的影响。采用质构仪(TA)、低场脉冲核磁共振仪(LF-NMR)、X-射线衍射仪(XRD)对面条在4℃储藏期间的品质变化进行分析。结果表明,与空白组相比,发酵面条的断条率低,吸水率无显著性差异(P>0.0.5),pH下降,可滴定酸(TTA)值上升;在相同储藏时间内发酵面条的硬度和咀嚼性均低于空白组,黏聚性随时间延长呈下降趋势,在10~15 d黏聚性低于空白组,弹性先增加后减小;复合菌种发酵面条与空白组相比,强结合水对应的弛豫时间呈减小趋势,所有样品经低温储藏后,强结合水所占比例呈下降趋势;X射线衍射图谱显示,空白组面条低温储藏15 d后,相对结晶度(RC)为16.77%,发酵60 min面条的相对结晶度为12.10%,与空白组相比RC值显著降低(P<0.05),说明发酵延缓淀粉老化,适度发酵通过增加体系水分的稳定性及抑制淀粉老化,从而延缓面条低温储藏时的品质劣变。
To investigate the influence of S.cerevisiae and L.plantarum co-fermentation on the storage characteristics of noodles.Texture analyzer(TA),low field pulsed nuclear magnetic resonance(LF-NMR) and X-ray diffraction(XRD) were used to analyze the quality changes of noodles during storage at 4 ℃.The main research results were as follows:The breakage rate and pH of fermented noodles were lower than these of blank group,there was no significant difference in water absorption rate among different samples(P>0.05),titratable acid(TTA) value increased with fermentation time prolonging.At the same storage time,the hardness and chewiness of the fermented noodles was lower than that of blank group.The cohesiveness decreased with time and was lower than that of blank group after 10~15 days storage.The elasticity first increased and then decreased during the storage duration.Compared with the blank group,the relaxation time of strongly bound water showed a descending trend.After stored at low temperature,the proportion of strongly bound water decreased.The X-ray diffraction pattern illustrated that the relative crystallinity(RC) of the blank group noodles was16.77% after low temperature storage for 15 days,and the RC value of noodles fermented for 60 min was 12.10%,which was significantly lower than the blank group(P<0.05),indicating that fermentation delayed the starch retrogradation,and moderate fermentation delayed the quality deterioration of noodles during low temperature storage by increasing the stability of water in the system and inhibiting the retrogradation of starch.
作者
葛珍珍
高珊珊
王维静
许明月
张培旗
纵伟
GE Zhenzhen;GAO Shanshan;WANG Weijing;XU Mingyue;ZHANG Peiqi;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;Food Production and Safety Henan Collaborative Innovation Center,Zhengzhou 450001,China)
出处
《食品工业科技》
CAS
北大核心
2022年第5期158-164,共7页
Science and Technology of Food Industry
基金
自热主食品质精准调控技术研究与产品研制(2018YFD0400501)
河南省高等学校重点科研项目(20A550013)
2021年河南省科技攻关项目(212102110344)。
关键词
发酵
面条
酿酒酵母
植物乳杆菌
蒸煮特性
储藏特性
fermentation
noodles
Saccharomyces cerevisiae
Lactobacillus plantarum
cooking characteristics
storage characteristics
