Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (15): 242-247    DOI: 10.13995/j.cnki.11-1802/ts.027028
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
酵母发酵对饼干品质的影响
胡莉萍1, 王志峰2, 朱松1, 李玥1*
1(江南大学 食品学院,江苏 无锡,214122)
2(亿滋食品企业管理(上海)有限公司,江苏 苏州,215126)
Effect of yeast fermentation on the quality of crackers
HU Liping1, WANG Zhifeng2, ZHU Song1, LI Yue1*
1(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
2(Mondelēz Shanghai Food Corporate Management Co.Ltd.,Suzhou 215126,China)
下载:  HTML  PDF (1545KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以太平梳打饼干发酵工艺及其产品为研究对象,考察了面团在发酵过程中pH和总酸度的变化,探究了酵母发酵对饼干消化及营养特性的影响。结果表明:酵母发酵面团最终pH由7.81降至7.28,整个发酵过程中,总酸度不断升高。与未加酵母的饼干相比较,酵母发酵饼干的淀粉消化率提高了4.29%。同时,葡萄糖的含量降低了72.30%,果糖的含量降低了96.51%,天冬氨酸(aspartic,Asp)、精氨酸(arginine,Arg)、丙氨酸(alanine,Ala)的质量分数分别降低了6.1 mg/100 g、4.5 mg/100 g、4.9 mg/100 g,说明酵母发酵过程中利用了上述物质作为底物。与未加酵母的饼干相比较,发酵饼干中维生素B1、维生素B2的含量有所升高,部分矿物质的含量略有增加。研究发现,酵母发酵饼干更有利于淀粉等物质的消化吸收,可为肠道消化不良等人群提供膳食选择。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
胡莉萍
王志峰
朱松
李玥
关键词:  发酵  酵母  发酵工艺  发酵饼干  淀粉消化    
Abstract: The fermentation process and its products of Pacific soda (trademark of Mondelēz International) were investigated. The changes of pH and total acidity of dough during fermentation were determined. The effects of yeast fermentation on cracker digestion and nutritional characteristics were evaluated. The results showed that the pH of cracker dough decreased from 7.81 to 7.28, while total titratable acid increased during fermentation. Compared with non-fermented soda cracker, starch digestibility was improved by 4.29% during fermentation process. The glucose and fructose in fermented crackers were decreased by 72.30% and 96.51%, respectively. While aspartic acid, arginine and alanine reduced by 6.1, 4.5 and 4.9 mg/100 g, respectively. Those results suggested that they were used as substrates during fermentation. The content of vitamin B1 and vitamin B2 in fermented crackers were slightly higher than that of non-fermented crackers. The contents of some mineral elements were slightly increased. The fermentation process improved starch digestibility of the crackers and could provide dietary options for people with intestinal indigestion.
Key words:  fermentation    yeast    fermentation process    fermented crackers    starch digestibility
收稿日期:  2021-03-03      修回日期:  2021-04-20           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 国家自然科学基金(21676122)
作者简介:  硕士研究生(李玥教授为通讯作者,E-mail:liyue@jiangnan.edu.cn)
引用本文:    
胡莉萍,王志峰,朱松,等. 酵母发酵对饼干品质的影响[J]. 食品与发酵工业, 2021, 47(15): 242-247.
HU Liping,WANG Zhifeng,ZHU Song,et al. Effect of yeast fermentation on the quality of crackers[J]. Food and Fermentation Industries, 2021, 47(15): 242-247.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027028  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/242
[1] 罗昆, 曹伟超,马子琳,等.高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J].食品科学,2021,42(6):111-117.LUO K,CAO W C,MA Z L,et al.Effect of fermentation of high-yield phytase lactobacillus on the protein quality and baking characteristics of black soy bread[J].Food Science,2021,42(6):111-117.
[2] 辛全伟. 面粉中破损淀粉对面包中丙烯酰胺生成及淀粉消化性影响的研究[D].天津:天津科技大学,2016.XIN Q W.Study on the effect of broken starch in flour on the formation of acrylamide and starch digestibility in bread[D].Tianjin:Tianjin University of Science and Technology,2016.
[3] 张思佳. 酸面团乳酸菌发酵荞麦面包品质的研究[D].无锡:江南大学,2015.ZHANG S J.Study on the quality of sourdough lactic acid bacteria fermented buckwheat bread[D].Wuxi:Jiangnan University,2015.
[4] 王金水, 杨森,贾峰,等.酸面团发酵过程中蛋白质分解及多肽形成的变化规律[J].现代食品科技,2015,31(10):69-73.WANG J S,YANG S,JIA F.Changes in protein decomposition and peptide formation during fermentation of sourdough dough[J].Modern Food Science and Technology,2015,31(10):69-73.
[5] 杨森. 酸面团发酵过程中蛋白质降解规律的研究[D].郑州:河南工业大学,2015.YANG S.Study on the law of protein degradation during the fermentation of sourdough[D].Zhengzhou:Henan University of Technology,2015.
[6] 张庆. 植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究[D].无锡:江南大学,2012.ZHANG Q.Study on the fermentation process of Lactobacillus plantarum oat sourdough and its bread baking characteristics[D].Wuxi:Jiangnan University,2012.
[7] YU MEIHUI,LIU BO,ZHONG FANG,et al.Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion[J].Food Hydrocolloids,2021:114-123.
[8] 杨翠红. 乳清分离蛋白对淀粉消化特性的影响及其作用机制研究[D].无锡:江南大学,2019.YANG C H.Study on the effect of whey protein isolate on starch digestibility and its mechanism[D].Wuxi:Jiangnan University,2019.
[9] XIANHUI C,XINGYI H,XIAOYU T,et al.Dynamic characteristics of dough during the fermentation process of Chinese steamed bread[J].Food Chemistry,2019,312:229-238.
[10] GB 5009.84—2016,食品中维生素B1的测定[S].北京:中国标准出版社,2017.GB 5009.84—2016,Determination of Vitamin B1 in Food[S].Beijing:China Standard Press,2017.
[11] GB 5009.85—2016,食品中维生素B2的测定[S].北京:中国标准出版社,2017.GB 5009.85—2016,Determination of Vitamin B2 in Food[S].Beijing:China Standard Press,2017.
[12] GB 5009.268—2016,食品中多元素的测定[S].北京:中国标准出版社,2017.GB 5009.268—2016,Determination of multi-element in food[S].Beijing:China Standard Press,2017.
[13] MANLEY D.Yeast and enzymes as biscuit ingredients[J].Manley’s Technology of Biscuits Crackers & Cookies,2011,42(51):209-215.
[14] 张腾. 不同消化方法对淀粉体外消化性影响的研究[D].天津:天津科技大学,2018.ZHANG T.Study on the effect of different digestion methods on the in vitro digestibility of starch[D].Tianjin:Tianjin University of Science and Technology,2018.
[15] 岳清华, 李利民,郑学玲,等.发酵时间和方式对面团中酵母代谢产物的影响[J].食品与发酵工业,2020,46(8):27-33.YUE Q H,LI L M,ZHENG X L,et al.The effect of fermentation time and method on yeast metabolites in dough[J].Food and Fermentation Industry,2020,46(8):27-33.
[16] LI Z,SONG K,LI H,et al.Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making[J].International Journal of Food Microbiology,2019,303:58-64.
[17] JURATE S,AISTE K,DALIA S.Application of fermented soya as a bacterial starter for production of fermented milk[J].Czech Journal of Food Sciences,2019,37(6):403-408.
[18] DI C R,DE A M,LAVERMICOCCA P,et al.Proteolysis by sourdough lactic acid bacteria:Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance[J].Applied and Environmental Microbiology,2002,68(2):623-633.
[19] DONGDONG Z,JINGLAN L,TIEMIN J,et al.Influence of Kluyveromyces marxianus on proteins,peptides,and amino acids in lactobacillus-fermented milk[J].Food Science and Biotechnology,2017,26(3):739-748.
[20] MOHAMMAD N,VINAY B,KEVIN J,et al.The impact of yeast fermentation on dough matrix properties[J].Journal of the Science of Food and Agriculture,2016,96(11):3 741-3 748.
[21] CONCEPCIÓN C,ARTURO F M,BARBER C B.Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation[J].Journal of Food Science,2010,57(6):1 423-1 427.
[22] YANJUN W,SUYUN L,WEIJING W,et al.Associations of dietary vitamin B1,vitamin B2,niacin,vitamin B6,vitamin B12 and folate equivalent intakes with metabolic syndrome[J].International Journal of Food Sciences and Nutrition,2020,71(6):738-749.
[23] J.L.FERNANDEZ-TURIEL,J.F.LLORENS,F.LOPEZ-VERA,et al.Strategy for water analysis using ICP-MS[J].Fresenius’ Journal of Analytical Chemistry,2000,368(6):601-606.
[1] 赵雨, 郭建华, 张春枝. 蜡状芽孢杆菌ZY12产磷脂酶D的影响因素[J]. 食品与发酵工业, 2021, 47(9): 57-62.
[2] 吴卓凡, 呼子暄, 王金晶, 刘春凤, 钮成拓, 郑飞云, 李崎. 多组学分析揭示拉格酵母应答高浓度麦汁机制[J]. 食品与发酵工业, 2021, 47(9): 76-83.
[3] 王婧, 高娉娉, 田秀, 梁丽红, 李敏, 韩舜愈. 粟酒裂殖酵母与酿酒酵母顺序接种发酵对干红葡萄酒品质的影响[J]. 食品与发酵工业, 2021, 47(9): 84-90.
[4] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[5] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[6] 王伟佳, 刘爱国, 廖振宇, 刘立增, 孙丽婷, 杨红, 刘蕊, 刘长旭, 李雨轩. 发酵乳中内源性苯甲酸产生的影响因素[J]. 食品与发酵工业, 2021, 47(9): 168-173.
[7] 黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[8] 鲁朝凤, 黄佳琦, 黄勇桦, 杨士花, 陈壁, 杨明静, 李永强. 青稞膳食纤维和多酚对肠道微生物的协同调节作用[J]. 食品与发酵工业, 2021, 47(8): 6-13.
[9] 赵帅东, 刘婷, 季旭, 杨梓璐, 尹轩威, 施文正, 汪立平, 宁喜斌. 利用外源蛋白酶和曲霉菌YL001加速沙丁鱼鱼露的发酵[J]. 食品与发酵工业, 2021, 47(8): 14-20.
[10] 陈敦武, 刘翠翠, 陈雄, 代俊, 王志, 姚鹃, 李沛, 李欣. 不同食品酵母对葡萄糖的流加强度和热激压力的生理响应[J]. 食品与发酵工业, 2021, 47(8): 21-26.
[11] 唐富豪, 滕建文, 韦保耀, 黄丽, 夏宁, 覃超. 基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J]. 食品与发酵工业, 2021, 47(8): 128-133.
[12] 曾玉雪, 罗惠波, 余东, 黄丹, 郭辉祥, 邹永芳. 浓香型大曲中降解生物胺菌株的筛选及应用[J]. 食品与发酵工业, 2021, 47(8): 145-151.
[13] 李丽, 杨云丽, 杨小凡, 何伟, 袁恺, 朱威宇, 彭超, 何一凡, 董银卯, 周卫强. 液体发酵生产灵芝三萜酸的过程调控研究进展[J]. 食品与发酵工业, 2021, 47(8): 304-312.
[14] 刘景阳, 刘云鹏, 徐庆阳. 谷氨酸全营养流加发酵新工艺[J]. 食品与发酵工业, 2021, 47(7): 14-20.
[15] 高宇豪, 吴勇杰, 朱亚鑫, 付静, 徐建国, 王松涛, 徐国强, 张晓梅, 史劲松, 许正宏. 产谷胱甘肽毕赤酵母工程菌的构建及能量调控[J]. 食品与发酵工业, 2021, 47(7): 21-26.
[1] . [J]. Food and Fermentation Industries, 2006, 32(3): 10 .
[2] Zhang Jingfang,Xuyu,Zhangqiang. A Study on Processing Technology of Toona sinensis Sauce[J]. Food and Fermentation Industries, 2006, 32(4): 157 .
[3] Li Xuehong,Jin Zhengyu. Study on the Quantificative Analysis of Allgl Isothiocyanate from β-cyclodextrin Comples[J]. Food and Fermentation Industries, 2006, 32(7): 5 .
[4] Yao Su,Cheng Chi,Li Jinxia,Hu Hairong. Biolog Microbial Identification System-Study on the Operating Regulation of Filamentous Fungi Identification[J]. Food and Fermentation Industries, 2006, 32(8): 63 .
[5] . Study on the Extraction of Dietary Fibre with Burdock Dregs[J]. Food and Fermentation Industries, 2003, 29(4): 41 .
[6] . Study on Maintaining Green Color and Keeping-fresh of the Fresh Areca catechu[J]. Food and Fermentation Industries, 2003, 29(5): 41 .
[7] Wang Xibo,Chi Yujie,Li Liang. Studies on the Preparation of ACE Inhibitory Peptides from SPI by Enzymatic Hydrolysis[J]. Food and Fermentation Industries, 2009, 35(5): 67 .
[8] GUO Shuang-li,WANG Dong,XU Yan. Removal of urea in Chinese rice wine by resin adsorption[J]. Food and Fermentation Industries, 2016, 42(8): 1 .
[9] TANG Shang-wen,MA Xue-wei,YU Bo,SUN Yong-lin,LIU Chuan-ju,LIU Yu. Infrared radiation drying model and key parameters of pumpkin[J]. Food and Fermentation Industries, 2017, 43(1): 124 .
[10] Yao Maojun,Deng Yanjie,Chen Shuangping. Study on the Antioxidation of Dihydromyricetin in the Kiwi Fruit Seed Oil[J]. Food and Fermentation Industries, 2007, 33(1): 36 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn