关键词: 复合菌, 发酵, 非油炸方便面, 复水性, 风味

Abstract: Non-fried instant noodles were in low oil content, low storing difficulty and high market popularity. In order to improve its rehydration and flavor, non-fried instant noodles were prepared by fermentation of yeast, Lactobacillus bulgaricus and Streptococcus thermophilus. The effects of compound bacteria fermentation process on rehydration, texture, flavor and microstructure of non-fried instant noodles were studied through texture analysis, sensory evaluation, rehydration test, electronic nose analysis and scanning electron microscope observation. The results showed that the fermentation of compound cultures could significantly shorten the optimal rehydration time to 4.0 min. Compound bacteria fermentation improved the texture of noodles and gave them a rich fermentation aroma. The primary fermentation process was conducive to maintaining the infusing resistance of non-fried instant noodles, and the hardness of the sample after 10 min of rehydration reached 5000 g. The radar response of samples R(2) and R(7) after secondary fermentation reached 2.8 and 2.9. The secondary fermentation process could also impart a suitable loose pore structure to non-fried instant noodles to improve their rehydration. It can be seen from the scanning electron microscopy image that the sample had a uniform pore distribution after the secondary fermentation. The rehydration, infusing resistance and texture were affected by the yeast, and the. the flavor was improved by Lactobacillus bulgaricus and Streptococcus thermophilus. Comprehensively, the amount of compound bacteria (yeast% + Lactobacillus bulgaricus% + Streptococcus thermophilus%) in primary fermentation and secondary fermentation was 1.5 % + 0.075 % + 0.075 %.

Key words: compound bacteria, fermentation, non-fried instant noodles, rehydration, flavor