食品科学 ›› 2020, Vol. 41 ›› Issue (6): 64-71.doi: 10.7506/spkx1002-6630-20190217-085

• 生物工程 • 上一篇    下一篇

乳酸菌发酵米粉酸面团生化特性及其对馒头蒸制特性的影响

吴玉新,陈佳芳,马子琳,武盟,汤晓娟,张宾乐,郑建仙,黄卫宁,李宁   

  1. (1.江南大学 食品科学与技术国家重点实验室,江苏 无锡 214122;2.华南理工大学轻工与食品学院,广东 广州 510641;3.广州焙乐道食品有限公司,广东 广州 511400)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    国家自然科学基金面上项目(31071595;31571877);“十三五”国家重点研发计划重点专项(2016YFD0400500); 福建省“百人计划”项目(2017022);广东省教育部产学研结合项目(2011B090400592); 比利时国际合作项目(BE110021000)

Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread

WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning   

  1. (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. College of Light Industry and Food Engineering, Institutes of Technology of South China, Guangzhou 510641, China;3. Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 采用产胞外多糖(exopolysaccharide,EPS)的融合魏斯氏菌(Weissella confusa)J28制备高产EPS和低产EPS的米粉酸面团,通过生化分析、动态流变测试、质构分析和感官评定等方法,比较2 种酸面团对馒头面团流变性、馒头微结构以及蒸制特性的影响。结果表明:在添加蔗糖条件下,J28发酵米粉产生EPS达到11.12 g/kg;乳酸菌发酵产酸激活内源酶,米粉酸面团中淀粉酶活力先增大后减小,可溶性糖含量增加,产生大量的果糖和葡萄糖;蛋白质水解活性升高,大分子可溶性谷蛋白降解。以添加25%普通米粉的馒头面团为对照,酸面团馒头面团弹性模量和黏性模量降低,蛋白质弱化,添加高产EPS酸面团馒头面团更加柔软。与对照馒头相比,酸面团馒头比容显著增大(P<0.05),硬度显著降低(P<0.05),气孔更加均匀细腻。而添加高产EPS酸面团馒头比低产EPS酸面团馒头质构改良效果更明显,比容增大7.9%,硬度降低28.7%,感官评定得分更高,更加受到消费者欢迎。

关键词: 胞外多糖, 融合魏斯氏菌, 流变特性, 米粉馒头, 微结构, 蒸制特性

Abstract: Weissella confuse J28, which has been found to produce exopolysaccharide (EPS), was inoculated to pure rice flour or 10% sucrose incorporated rice flour and cultured at 30 ℃ for 24 h to prepare low-EPS and high-EPS rice flour sourdoughs, respectively. In order to compare the effects of the two sourdoughs on the dough rheology, microstructure and steaming characteristics of steamed bread, biochemical analysis, dynamic rheological test, texture analysis and sensory evaluation were carried out. The results showed that upon the addition of sugar, strain J28 produced 11.12 g/kg EPS in the rice sourdough. This strain produced acids to activate the endogenous enzymes. The amylase activity in the rice sourdough increased first and then decreased, and the soluble sugar content increased. A large amount of fructose and glucose were produced. Increased proteolytic activity was observed, causing degradation of macromolecular soluble gluten. Compared with steamed bread dough incorporated with rice flour at 25%, the elasticity and viscosity moduli of the steamed bread doughs with rice flour sourdough were reduced, and the protein structure was weakened. The dough with high-EPS sourdough was softer. Compared with the control, the sourdough steamed breads had significantly increased specific volume (P < 0.05) and significantly decreased hardness (P < 0.05), with more uniform and smaller pores. The texture of the steamed bread with high-EPS sourdough was better than of the steamed bread with low-EPS sourdough, as manifested by 7.9% increase in specific volume and 28.7% reduction in hardness. Moreover, the sensory score of the steamed bread with high-EPS sourdough was higher and it was more popular with consumers than the other two groups.

Key words: exopolysaccharides, Weissella confusa, rheological properties, steamed bread incorporated with rice flour, microstructure, steaming characteristics

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