食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 186 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035210

研究报告

乳酸菌发酵对空心面条品质的影响

  • 王文琪 ,
  • 王志强 ,
  • 沈海军 ,
  • 王爱红 ,
  • 黄玉军
展开
  • 1(江苏省联合职业技术学院扬州旅游商贸办学点,江苏 扬州,225001)
    2(扬州大学 食品科学与工程学院,江苏 扬州,225127)
第一作者:硕士,讲师(黄玉军教授为通信作者,E-mail:yjhuang@yzu.edu.cn)

收稿日期: 2023-02-20

  修回日期: 2023-03-11

  网络出版日期: 2024-01-17

基金资助

江苏省高等学校自然科学研究重大项目(17KJA550004);市校合作共建科技创新平台项目(YZ2020265)

收起

Effect of lactic acid bacteria fermentation on the quality of hollow noodles

  • WANG Wenqi ,
  • WANG Zhiqiang ,
  • SHEN Haijun ,
  • WANG Aihong ,
  • HUANG Yujun
Expand
  • 1(Yangzhou Tourism & Commerce School of Jiangsu Union Technical Institute, Yangzhou 225001, China)
    2(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Received date: 2023-02-20

  Revised date: 2023-03-11

  Online published: 2024-01-17

Fold

摘要

为探究乳酸菌单独与复合发酵对空心面品质的影响,选取3种典型酸面团乳酸菌菌株:植物乳杆菌(Lactobacillus plantarum,Lp)、类食品乳杆菌(Lactobacillus paralimentarius,Lpa)、发酵乳杆菌(Lactobacillus fermentum,Lf)应用于空心面制作,分析空心面条蒸煮特性、质构特性、pH和可滴定酸度(titratable acid,TTA)、蛋白质体外消化率(in vitro protein digestibility,IVPD)和游离氨基酸含量的变化,并基于低场核磁共振检测技术对空心面水分分布情况进行分析。结果表明,与对照组的面条相比,乳酸菌发酵的面条断条率减少,pH值下降,TTA增加。Lpa+Lp+Lf组面条与自然发酵面条相比,硬度、弹性和咀嚼性分别提高22.85%、4.49%和19.36%,黏性下降57.81%,不易流动水值减少4.23%。在营养组分方面,Lpa+Lp+Lf组游离氨基酸总量(223.56 mg/100 g)是对照组(162.47 mg/100 g)的1.38倍;IVPD提高了15.59%。综上所述,复合乳酸菌(Lpa+Lp+Lf)发酵能改善空心面品质。

关键词： 乳酸菌; 发酵; 空心面; 质构特性; 低场核磁共振; 营养

本文引用格式

王文琪 , 王志强 , 沈海军 , 王爱红 , 黄玉军 . 乳酸菌发酵对空心面条品质的影响[J]. 食品与发酵工业, 2023 , 49(24) : 186 -192 . DOI: 10.13995/j.cnki.11-1802/ts.035210

Abstract

To explore the effect of single and mixed fermentation of lactic acid bacteria on the quality of hollow noodles, three typical sourdough lactic acid bacteria strains were selected: Lactobacillus plantarum (Lp), Lactobacillus paralimentarius (Lpa), and Lactobacillus fermentum (Lf) for hollow noodle production. The cooking characteristics, texture properties, pH and titratable acid(TTA), IVPD and free amino acid content of the hollow noodles were analyzed. Based on the low-field nuclear magnetic resonance detection technology, the water distribution of the hollow noodles was analyzed. The results showed that compared with the control group noodles, the breakage rate of the lactic acid bacteria fermented noodles decreased, the pH value decreased, and TTA increased. Compared with the natural fermented noodles, the hardness, elasticity, and chewiness of the Lpa+Lp+Lf group noodles increased by 22.85%, 4.49%, and 19.36%, respectively, while viscosity decreased by 57.81% and A22 value decreased by 4.23%. In terms of nutritional components, the total free amino acid content (223.56 mg/100 g) of the Lpa+Lp+Lf group was 1.38 times that of the control group (162.47 mg/100 g); IVPD increased by 15.59%. In conclusion, mixed lactic acid bacteria (Lpa+Lp+Lf) fermentation can improve the quality of hollow noodles.

Key words： lactic acid bacteria; fermentation; hollow noodles; texture properties; low-field nuclear magnetic resonance; nutrition

参考文献

[1] WANG J R, GUO X N, YANG Z, et al.Effect of sodium bicarbonate on quality of machine-made Kongxin noodles[J].LWT, 2021, 138:110670.
[2] 许牡丹, 林娟, 乔佳璐.空心面贮藏特性的研究[J].北京联合大学学报, 2013, 27(1):69-72.
XU M D, LIN J, QIAO J L.Study on the storage of Kongxin noodles[J].Journal of Beijing Union University, 2013,27(1):69-72.
[3] 任元元, 孟资宽, 游敬刚, 等.直投发酵空心面品质评价及原料选择[J].食品工业, 2022, 43(7):157-162.
REN Y Y, MENG Z K, YOU J G, et al.Quality evaluation and raw material selection of directly fermented Kongxin noodles[J].The Food Industry, 2022,43(7):157-162.
[4] 林娟. 空心面加工技术的研究[D].西安:陕西科技大学, 2013.
LIN J.Studies on the processing technology of Kongxin noodle[D].Xi′an:Shaanxi University of Science & Technology, 2013.
[5] CÂMARA S P, DAPKEVICIUS A, RIQUELME C, et al.Potential of lactic acid bacteria from Pico cheese for starter culture development[J].Food Science and Technology International, 2019, 25(4):303-317.
[6] 李晓娜, 亓鑫, 赵卉, 等.植物乳杆菌改性玉米粉制作玉米面条的工艺及品质分析[J].食品与发酵工业, 2019, 45(5):185-189.
LI X N, QI X, ZHAO H, et al.Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour[J].Food and Fermentation Industries, 2019,45(5):185-189.
[7] KATINA K, ARENDT E, LIUKKONEN K H, et al.Potential of sourdough for healthier cereal products[J].Trends in Food Science & Technology, 2005, 16(1-3):104-112.
[8] 杨浣漪, 张国华, 何国庆.传统面食发酵剂中菌群多样性的研究[J].现代食品科技, 2013, 29(9):2115-2119.
YANG H Y, ZHANG G H, HE G Q.Biodiversity of microorganisms in Chinese traditional starter cultures ecosystem[J].Modern Food Science and Technology, 2013, 29(9):2115-2119.
[9] 葛珍珍, 高珊珊, 王维静, 等.酿酒酵母与植物乳杆菌复合发酵对面条储藏特性的影响[J].食品工业科技, 2022, 43(5):158-164.
GE Z Z, GAO S S, WANG W J, et al.Effects of Saccharomyces cerevisiae and Lactobacillus plantarum cofermentation on the storage characteristics of noodles[J].Science and Technology of Food Industry,2022,43(5):158-164.
[10] 贵州省地理标志研究会. T/GGI 01—2021绥阳空心面[S].贵州:中国标准出版社, 2021.
[11] 李立华, 周文化, 邓航.乳化剂对鲜湿面货架期内水分迁移及热力学影响[J].食品科学, 2018, 39(12):140-145.
LI L H, ZHOU W H, DENG H.Effects of emulsifiers on moisture migration and thermodynamics in fresh noodles during shelf life[J].Food Science, 2018,39(12):140-145.
[12] 罗昆, 曹伟超, 马子琳, 等.高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J].食品科学, 2021, 42(6):111-117.
LUO K, CAO W C, MA Z L, et al.Effect of high-yield phytase lactic acid bacteria fermentation on protein and baking quality of black bean sourdough bread[J].Food Science, 2021,42(6):111-117.
[13] MINEKUS M, ALMINGER M, ALVITO P, et al.A standardised static in vitro digestion method suitable for food-an international consensus[J].Food & Function, 2014, 5(6):1113-1124.
[14] 黄其程. 藜麦无麸质面条的挤压法制备及其消化特性研究[D].无锡:江南大学, 2023.
HUANG Q C.Study on extrusion preparation and digestibility of gluten-free quinoa noodles[D].Wuxi:Jiangnan University, 2023.
[15] 葛珍珍, 张圆圆, 陈淑慧, 等.谷朊粉对面条质构及微观结构的影响[J].食品科技, 2019, 44(9):160-165.
GE Z Z, ZHANG Y Y, CHEN S H, et al.Effects of gluten on the texture and microstructure of noodles[J].Food Science and Technology, 2019,44(9):160-165.
[16] MAJZOOBI M, OSTOVAN R, FARAHNAKY A.Effects of hydroxypropyl cellulose on the quality of wheat flour spaghetti[J].Journal of Texture Studies, 2011, 42(1):20-30.
[17] PU H Y, WEI J L, WANG L,et al.Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J].Journal of Cereal Science, 2017, 76:236-242.
[18] 周一鸣, 欧阳博雅, 向茜, 等.不同乳酸菌发酵酸面团对面包品质及风味的影响[J].食品科学, 2022, 43(2):176-183.
ZHOU Y M, OUYANG B Y, XIANG X, et al.Effect of sourdough fermented by different lactic acid bacteria on bread quality and flavor[J].Food Science, 2022,43(2):176-183.
[19] MORONI A V, BELLO F D, ZANNINI E, et al.Impact of sourdough on buckwheat flour, batter and bread:Biochemical, rheological and textural insights[J].Journal of Cereal Science, 2011, 54(2):195-202.
[20] ARENDT E K, RYAN L A M, DAL BELLO F.Impact of sourdough on the texture of bread[J].Food Microbiology, 2007, 24(2):165-174.
[21] ÖZDEMIR N, YAZıCı G, ŞIMŞEK Ö, et al.The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation[J].Food Bioscience, 2018, 26:30-37.
[22] 王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报, 2003, 24(3):29-33;49.
WANG L Z, LU Q Y, YUAN C G.Study on the assessment for noodle texture with texture analyser[J].Journal of Zhengzhou Institute of Technology,2003,24(3):29-33;49.
[23] MUDGIL D, BARAK S, KHATKAR B S.Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels[J].Journal of Cereal Science, 2016, 69:104-110.
[24] CEBALLOS-GONZÁLEZ C, BOLÍVAR-MONSALVE J, RAMÍREZ-TORO C, et al.Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality[J].Journal of Food Processing and Preservation, 2018, 42(3):e13551.
[25] 程晓燕. 酸面团乳酸菌优势菌群及发酵馒头品质与风味特性研究[D].无锡:江南大学, 2015.
CHENG X Y.Research of dominant LAB in sourdough and its fermentation on the quality and flavor characteristics of steamed bread[D].Wuxi:Jiangnan University, 2015.
[26] 葛珍珍, 王维静, 高珊珊, 等.微发酵对面条风味及其储藏过程中品质特性的影响[J].食品工业科技, 2021, 42(13):95-102.
GE Z Z, WANG W J, GAO S S, et al.Effect of slight fermentation on the flavor and storage quality of noodles[J].Science and Technology of Food Industry, 2021,42(13):95-102.
[27] 姜东辉. 生鲜湿面微生物控制及品质保持研究[D].无锡:江南大学, 2019.
JIANG D H.Study on microbial control and quality-keeping of fresh wet noodles[D].Wuxi:Jiangnan University, 2019.
[28] THIELE C, GÄNZLE M G, VOGEL R F.Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor[J].Cereal Chemistry Journal, 2002, 79(1):45-51.
[29] CROSBIE G B, ROSS A S.Noodles,Asian wheat flour noodles[J].Encyclopedia of Grain Science, 2004: 311-304. DOI:10.1016/B0-12-765490-9/00109-9.
[30] 舒蓝萍. 磁场胁迫对发芽藜麦品质的影响[D].无锡:江南大学, 2021.
SHU L P.Effects of magnetic field stress on quality of germinated quinoa[D].Wuxi:Jiangnan University, 2021.
[31] 马子琳, 曹伟超, 张宾乐, 等.产单宁酶乳酸菌发酵红豆、扁豆酸面团的生化特性及其对馒头体外消化的影响[J].食品工业科技, 2020, 41(19):85-93;98.
MA Z L, CAO W C, ZHANG B L, et al.Biochemical characteristics of tannase-producing LAB fermented red beans and lentils sourdough and its effects on in vitro digestibility of steamed bread[J].Science and Technology of Food Industry, 2020, 41(19):85-93;98.
[32] 程新, 黄璟, JACOB Ojobi Omedi, 等.湿热处理和混菌发酵对白芸豆面包淀粉消化率的影响[J].食品与发酵工业, 2021, 47(13):59-65.
CHENG X, HUANG J, OMEDI J O, et al.Effects of heat-moisture treatment and mixed culture fermentation on starch digestibility of white kidney bean bread[J].Food and Fermentation Industries, 2021,47(13):59-65.
[33] 吕欣东. 植物乳杆菌发酵苦荞酸面团中蛋白质降解规律及其营养饼干的制备[D].上海:上海应用技术大学, 2021.
LYU X D.The law of protein degradation during the fermentation of Tartary buckwheat sourdough and the preparation of nutritious biscuit[D].Shanghai:Shanghai Institute of Technology, 2021.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司