食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 134 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029398

研究报告

植物乳杆菌强化发酵对鲜湿米粉品质的影响及作用机理分析

  • 王东坤 ,
  • 张佳艳 ,
  • 李才明 ,
  • 顾正彪 ,
  • 班宵逢 ,
  • 洪雁 ,
  • 程力 ,
  • 李兆丰
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
硕士研究生(李兆丰教授为通信作者,E-mail:zfli@jiangnan.edu.cn)

收稿日期: 2021-09-16

  修回日期: 2021-10-22

  网络出版日期: 2022-04-27

基金资助

中央高校基本科研业务费专项资金资助项目(JUSRP221007);国家食品科学与工程一流学科建设项目(JUFSTR20180204)

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Effects of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles and its mechanism

  • WANG Dongkun ,
  • ZHANG Jiayan ,
  • LI Caiming ,
  • GU Zhengbiao ,
  • BAN Xiaofeng ,
  • HONG Yan ,
  • CHENG Li ,
  • LI Zhaofeng
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  • 1(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-09-16

  Revised date: 2021-10-22

  Online published: 2022-04-27

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摘要

鲜湿米粉存在易断条、分散性差、品质不稳定等缺陷,强化发酵是改善以上缺陷的有效途径之一。该文首先研究了植物乳杆菌强化发酵对鲜湿米粉品质的影响,结果表明,植物乳杆菌强化发酵能显著提升米粉的质构、蒸煮及感官品质,其中米粉硬度和咀嚼性增强,蒸煮损失和断条率分别降低了51.72%和60.02%,感官总评分提高了54%。其次,为了分析植物乳杆菌强化发酵的作用机理,研究了发酵前后大米的基本成分、结晶特性、糊化特性、热力学特性的变化。结果表明,植物乳杆菌强化发酵使大米中蛋白质、脂肪及灰分含量显著减少,总淀粉和直链淀粉含量显著增加,未改变大米淀粉晶型,但使其相对结晶度提高,同时使大米糊化黏度和起始糊化温度降低,糊化焓值增。该研究可为鲜湿米粉的工业化生产提供技术手段及理论支撑。

关键词： 鲜湿米粉; 植物乳杆菌; 发酵

本文引用格式

王东坤 , 张佳艳 , 李才明 , 顾正彪 , 班宵逢 , 洪雁 , 程力 , 李兆丰 . 植物乳杆菌强化发酵对鲜湿米粉品质的影响及作用机理分析[J]. 食品与发酵工业, 2022 , 48(7) : 134 -139 . DOI: 10.13995/j.cnki.11-1802/ts.029398

Abstract

Fresh rice noodles have some defects such as easy breakage, poor dispersion, and unstable quality. Enhancing fermentation is one of the effective ways to improve the quality of fresh rice noodles. The effects and mechanisms of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles were studied. The results showed that L. plantarum enhanced fermentation significantly improved the texture, cooking and sensory quality of rice noodles and their hardness and chewiness were also enhanced. The cooking loss and breaking rate were decreased by 51.72% and 60.02%, respectively. The total sensory score was increased by 35%. The content of protein, fat and ash were decreased. The content of total starch and amylose were significantly increased. At the same time, the crystalline structure of rice starch did not change during fermentation. The relative crystallinity was higher than that of control. Meanwhile, the pasting viscosity and initial pasting temperature of rice decreased, but the pasting enthalpy increased. The results can provide a technical means and theoretical support for the industrial production of fresh rice noodles.

Key words： fresh rice noodles; Lactobacillus plantarum; fermentation

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