我国已提出马铃薯主食化战略,但主食中添加马铃薯粉后,会产品过黏、难成型等问题。乳酸菌发酵可能改善这种现象,对马铃薯主食化战略的推进具有积极意义。利用高产淀粉酶的植物乳杆菌CGMCC 14177发酵马铃薯生粉,并与小麦粉混合压制成面条,通过测定其断条率、蒸煮损失率、浊度、质构及感官特性指标,研究发酵时间及马铃薯粉添加量对面条品质的影响。结果表明:添加发酵10 h的马铃薯粉制作的面条品质最佳,最大添加量可达30%,与添加未发酵粉的马铃薯面条相比,面条的黏度显著降低,最大剪切力明显提高,与纯小麦制作的面条品质更为相近。
There are some quality problems after adding potato flour to staple foods, including excessive adhesion and difficulty in molding. Lactic acid bacteria fermentation may improve the texture of staple foods made from potatoes. In this study, Lactobacillus plantarum CGMCC 14177 was used to ferment potato flour in order to improve the texture quality of potato-wheat noodles. By determining the broken rate, cooking loss rate, turbidity, textural property indexes, and sensory characteristics, the effects of fermentation time and ratio of potato flour added on the quality of potato-wheat noodles were investigated. The results indicated that the optimal fermentation period was 10 h, and the maximum addition ratio of fermented potato flour was 30%. Compared with noodles made without adding fermented potato flour, the viscosity of noodles made with fermented potato flour significantly reduced, and the maximal shearing hardness value increased obviously. Besides, their organoleptic properties were similar to wheat flour noodles.
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