为探索发酵对青稞淀粉品质的影响,采用酿酒酵母和嗜酸乳杆菌复合菌种进行青稞发酵,研究了发酵温度、时间和菌种接种量对直链淀粉含量、支链淀粉含量、糊化特性及溶解特性的影响,并通过正交设计优化发酵工艺参数。结果表明,复合菌种发酵青稞最佳工艺参数为:接种3%的酿酒酵母,在28 ℃下发酵2 h后,接种5%嗜酸乳杆菌,在37 ℃条件下继续发酵1.5 d。与未发酵的青稞相比,发酵后青稞直链淀粉含量、膨胀力和溶解度均有所增加,起始糊化温度和峰值黏度明显下降,说明通过发酵可以改善青稞淀粉的品质,在一定程度上改善了青稞的加工特性。
In order to explore the effect of fermentation on the quality of highland barley starch, the compound strains of Saccharomyces cerevisiae and Lactobacillus acidophilus were used to ferment highland barley. The effects of fermentation temperature, time and inoculation amount on amylose content, amylopectin content, gelatinization characteristics and dissolution characteristics were studied. The parameters of fermentation process were optimized by orthogonal experiment. The results showed that the optimum parameters were as follows: inoculating 3% Saccharomyces cerevisiae and fermenting at 28 ℃ for 2 h, then inoculating 5% Lactobacillus acidophilus, and continuing fermentation at 37 ℃ for 1.5 d. Compared with unfermented highland barley, the amylose content, swelling power and solubility of fermented highland barley were increased, and the initial gelatinization temperature and peak viscosity were significantly decreased, which indicated that the quality of highland barley starch and processing characteristics can be improved by fermentation.
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