摘要
为解决绿豆面条烹饪品质差的技术难题,研究3株Lactobacillus plantarum发酵对绿豆理化性质的影响,优化绿豆面条的质构和蒸煮品质。结果表明:与未发酵组相比,发酵绿豆粉的直链淀粉显著增加至18.53%~21.74%(P<0.05),水溶性和膨胀力降低;峰值黏度显著增加(P<0.05),糊化时间和回生值均明显减小(P<0.05);储能模量(G′)增大,损耗正切(tanδ)降低。利用发酵绿豆制作面条,蒸煮损失和硬度降低,持水力和咀嚼性良好。添加50%发酵绿豆粉,面条具有高耐蒸煮的优点,蒸煮损失率显著降低至6.77%(P<0.05),但回复性和黏聚性分别降低了0.04 g·s和0.08 g·s。综合蒸煮和TPA指标,10%L.plantarum YI-Y2013组改良效果尤为突出,蒸煮损失率低至5.07%,蒸煮增重率增加至207.54%,咀嚼度和硬度无显著变化(P>0.05),回复性和黏聚性良好,面条耐煮耐泡,口感筋道,软硬适中。
In order to solve the technical problems of mung bean noodles with poor cooking quality,in this paper,the effects of fermentation with three strains of Lactobacillus plantarum on the physicochemical properties of mung bean were studied,and the cooking characteristics and texture quality of mung bean noodles were optimized.The results indicated that,compared with the unfermented group,the amylose content of fermented mung bean flour was significantly increased to 18.53%~21.74%(P<0.05),while the water solubility and swelling power were decreased.The peak viscosity was notably increased(P<0.05),the pasting time was decidedly shortened,and the setback value was essentially decreased(P<0.05).The storage modulus(G′)increased,while the loss tangent(tanδ)decreased.When fermented mung bean was used to make noodles,the cooking loss and hardness were reduced,showing good water-holding capacity and chewiness.Fermentation imparted noodles with 50%mung bean flour the advantage of high cooking resistance,the cooking loss rate was significantly reduced to 6.77%(P<0.05),while the recovery and cohesiveness were reduced by 0.04 g·s and 0.08 g·s,respectively.Comprehensive cooking characteristics and TPA index,the improvement effect of 10%L.plantarum YI-Y2013 group was particularly outstanding,resistant to cooking and soaking,chewiness and hardness were moderate,recovery and cohesiveness were good.Specifically,the cooking loss rate was as low as 5.07%,the cooking weight gain rate increased to 207.54%,there was no significant change in chewiness and hardness(P>0.05).
作者
欧玲
李意思
袁洁瑶
刘艳兰
易翠平
Ou Ling;Li Yisi;Yuan Jieyao;Liu Yanlan;Yi Cuiping(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114)
出处
《中国粮油学报》
CSCD
北大核心
2023年第10期67-73,共7页
Journal of the Chinese Cereals and Oils Association
基金
湖南省企业创新团队项目(2018—2021)。
关键词
植物乳杆菌
发酵
绿豆
理化性质
面条
Lactobacillus plantarum
fermentation
mung bean
physicochemical properties
noodles
