食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 264 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032543

研究报告

酿酒酵母菌发酵对空心面品质的影响

  • 任元元 ,
  • 李宇航 ,
  • 孟资宽 ,
  • 张鑫 ,
  • 邹育 ,
  • 王拥军
展开
  • (四川省食品发酵工业研究设计院有限公司,四川 成都,611130)
硕士,高级工程师(通信作者,E-mail:443112258@qq.com)

收稿日期: 2022-06-02

  修回日期: 2022-07-19

  网络出版日期: 2023-04-28

基金资助

川粮油加工关键技术及产品开发项目(2020YFN0148)

收起

Effect of Saccharomyces cerevisiae fermentation on the quality of hollow noodles

  • REN Yuanyuan ,
  • LI Yuhang ,
  • MENG Zikuan ,
  • ZHANG Xin ,
  • ZOU Yu ,
  • WANG Yongjun
Expand
  • (Sichuan Food and Fermentation Industry Research and Design Institute Co.Ltd., Chengdu 611130, China)

Received date: 2022-06-02

  Revised date: 2022-07-19

  Online published: 2023-04-28

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摘要

为探究不同酵母发酵对空心面条品质的影响,使用筛选得到的酿酒酵母菌与市售酵母菌分别发酵面粉,测定不同酵母发酵的空心面发酵力、粉质特性、流变特性、发酵特性、质构特性、蒸煮特性和微观结构。结果表明,相对于未发酵,酵母发酵后的发酵力、粉质、流变、发酵、质构和蒸煮特性变化差异显著(P<0.05);发酵组的面筋网络微观结构较均匀;3种市售酵母之间发酵后的粉质、流变、发酵、质构和蒸煮特性变化差异不显著(P>0.05)。相对于市售酵母发酵,筛选出的酵母(A组)发酵力最高;面团弱化度显著降低,粉质质量指数达到(91±0.28);弹性模量(G′)和黏性模量(G″)显著升高;产气总量和面团持气性都达到最大值;同时酵母A组发酵的空心面质构品质和蒸煮品质最佳,面筋网络微观结构最紧密,颗粒完整。筛选的空心面专用菌株A显著提升了空心面的生产特性和综合品质,在空心面制品开发中具有良好的应用潜力。

关键词： 酿酒酵母菌; 发酵; 空心面; 微观结构

本文引用格式

任元元 , 李宇航 , 孟资宽 , 张鑫 , 邹育 , 王拥军 . 酿酒酵母菌发酵对空心面品质的影响[J]. 食品与发酵工业, 2023 , 49(7) : 264 -269 . DOI: 10.13995/j.cnki.11-1802/ts.032543

Abstract

In order to explore the effect of different yeast on the quality of fermented hollow noodles, the screened and commercial Saccharomyces cerevisiae were used to ferment flour, and the fermentation capacity, powder properties, rheological properties, fermentation characteristics, texture characteristics, cooking characteristics ,and microstructure of hollow noodles fermented by different yeasts were determined. The results showed that there were significant differences in fermentation capacity, the powder, rheological, fermentation, texture and cooking characteristics between yeast fermentation and non-fermentation (P<0.05). The microstructure of gluten network in fermentation group was uniform. Compared with the commercial yeast fermentation, group A had the highest fermentation capacity, the dough weakening degree decreased significantly, the flour quality index reached (91±0.28), elastic modulus (G′) and viscous modulus (G″) increased significantly, total gas production (V) and dough holding capacity (R) reached the maximum. At the same time, the texture quality and cooking quality of hollow flour fermented by yeast A were the best, and the microstructure of gluten network was the closest and the granules were complete. The screened strain A significantly improved the production characteristics and comprehensive quality of hollow noodles, which will have good application potential in the development of hollow noodles products.

Key words： Saccharomyces cerevisiae; fermentation; hollow noodles; microstructure

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