为使玉米粉更利于进行食品加工,以植物乳杆菌和米根霉为发酵剂,进行固态发酵。经混合发酵后,玉米粉中淀粉的相对含量增加了27.8%,其中直链淀粉增加了8.7%,其余基本成分相对含量均有不同程度的减少。玉米粉经发酵后持水力下降了32%,凝胶力提升了12%。糊化过程中的快速黏度分析和差示扫描量热法测定显示,衰减值下降了25.4%,回生值下降了37.1%,糊化温度和糊化时间略有升高,吸热焓升高了14.1%。将发酵前后的玉米粉做成面团进行质构分析对比,硬度未有显著变化,而弹性、咀嚼性、黏性、胶着性、黏聚性、回复性均有不同程度提升。从蠕变恢复特性的分析结果来看,发酵后的玉米面团具有更好的弹性,更有利于用于食品加工。
To improve the food-processing properties, the fermented maize flour was prepared by solid fermentation under Rhizopus oryzae and Lactobacillus plantarum. The relative content of starch in the fermented maize flour increased by 27.8%, of which amylose increased by 8.7%. However, concentration of other important components decreased to varying degrees after fermentation. Further, the water-holding capacity decreased by 32%, and the gelatinization capacity increased by 12%. Results from the rapid visco analyzer and differential scanning calorimetry indicated that the attenuation value decreased by 25.4% and the retrogradation value by 37.1%, while the gelatinization temperature and time increased slightly, and the endothermic enthalpy increased by 14.1%. Texture profile analysis of the maize dough before and after fermentation demonstrated that the dough hardness changed indistinctively. However, the elasticity, chewiness, stickiness, adhesiveness, cohesiveness, and resilience increased to varying degrees. Creep-recovery analysis revealed that better elasticity of maize dough was obtained after fermentation, which is good for further processing.
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