乳酸菌发酵剂对杂粮面团及馒头品质的影响

doi:10.7506/spkx1002-6630-20220113-129

摘要/Abstract

摘要： 为研究混合乳酸菌发酵对杂粮面团及馒头品质的影响，将黄豌豆粉、莜麦粉、谷朊粉及燕麦β-葡聚糖（oatmeal β-glucan，OBG）复配成杂粮粉基质，利用直投式混合乳酸菌发酵剂发酵面团制作馒头。探究乳酸菌在面团中的酸化能力，分析杂粮面团中OBG、抗性淀粉（resistant starch，RS）和游离氨基酸含量的变化以及面团的微观结构变化，并对发酵前后的杂粮馒头和小麦粉馒头进行品质及营养特性比较。结果表明，在发酵杂粮面团中乳酸菌酸化能力强，发酵24 h后乳酸和乙酸质量浓度分别达到24.85、8.98 mg/mL。与未发酵的杂粮面团相比，乳酸菌发酵杂粮面团中OBG含量下降32.56%，RS含量上升32.88%，游离氨基酸总量提升至1.46 倍，氨基酸组成模式更优，部分蛋白质和纤维素发生降解，面筋网络结构更加紧密且连续。在营养方面，乳酸菌发酵前后的杂粮馒头膳食纤维质量分数均高于6%，蛋白质质量分数分别为40.35%和38.38%，属于高纤维高蛋白食品，显著优于小麦粉馒头。乳酸菌发酵杂粮馒头具有更高的体外蛋白消化率和比容，且乳酸菌发酵杂粮馒头感官评价总评分显著高于未发酵杂粮馒头，整体可接受度更高。

关键词: 直投式发酵剂；乳酸菌；杂粮面团；微观结构；营养评价

Abstract: In order to study the effect of fermentation with a mixed starter culture of lactic acid bacteria on the quality of multigrain dough and steamed bread, yellow pea flour, naked oat flour, gluten flour and oat β-glucan (OBG) were mixed together to prepare dough and steamed bread with a direct vat set (DVS) mixed starter?culture of lactic acid bacteria. The acidifying capacity of lactic acid bacteria in dough was investigated, and the contents of OBG, resistant starch (RS) and free amino acids and the microstructure of dough were analyzed. Also, the quality and nutritional characteristics of steamed multigrain bread and steamed wheat bread before and after fermentation were compared. The results showed that lactic acid bacteria had strong acidifying capacity in fermented multigrain dough, and the contents of lactic acid and acetic acid were 24.85 and 8.98 mg/mL, respectively, after 24 hours of fermentation. Compared with unfermented multigrain dough, the OBG content in lactic acid bacteria fermented multigrain dough decreased by 32.56%, the RS content increased by 32.88%, the total amount of free amino acids increased by 1.46 times, the amino acid composition pattern was better, proteins and cellulose were partially degraded, and the gluten network was more compact and continuous. In terms of nutrition, the dietary fiber content of steamed multigrain bread was higher than 6% both before and after lactic acid bacteria fermentation, and the protein content was 40.35% and 38.38% in steamed unfermented and fermented multigrain bread, respectively, indicating that steamed multigrain bread is rich in dietary fiber and protein. Its dietary fiber and protein contents were higher than those of steamed wheat bread. Lactic acid bacteria fermented multigrain steamed bread had higher in vitro protein digestibility and specific volume, and the overall sensory score of steamed lactic acid bacteria fermented multigrain bread was significantly higher than that of steamed unfermented multigrain bread, and the overall acceptability was higher.

Key words: direct vat set starter culture; lactic acid bacteria; multigrain dough; microstructure; nutritional evaluation

中图分类号:

TS213.2

谢水琪，张晓桐，靳奇文，刘利军，孟祥晨. 乳酸菌发酵剂对杂粮面团及馒头品质的影响[J]. 食品科学, 2023, 44(2): 189-194.

XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen. Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread[J]. FOOD SCIENCE, 2023, 44(2): 189-194.

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乳酸菌发酵剂对杂粮面团及馒头品质的影响

Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread

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