该文通过发酵液成分分析、GC-MS技术、动态流变测试、质构分析、模糊数学感官评价、微观结构等方法,研究了自然发酵对凉皮风味、流变学、质地以及微观结构的影响。结果表明,随着发酵时间的延长,发酵液中淀粉酶活性和糖含量均呈现先上升后下降的趋势。此外,发酵显著降低凉皮的pH值而增大总酸度,凉皮的明度(L*)明显提升,总色差(ΔE)显著降低。发酵后,具有令人愉悦风味的醛类物质相对含量明显增加,丰富了凉皮的风味。发酵降低了凉皮的G′和G″,损耗正切值(tanδ)增加。扫描电镜结果表明发酵凉皮具有更加致密的凝胶网络结构。与未发酵凉皮相比,发酵凉皮具有较低的硬度、咀嚼性和黏性,且在发酵18 h时具有最高感官评分95.96分。该文明确了不同自然发酵时间与凉皮品质之间的关系,为发酵小麦淀粉凉皮品质的研究提供了一定数据支撑。
The effect of natural fermentation on the flavor, rheology, texture, and microstructure of Liangpi were studied by GC-MS, dynamic rheological testing, texture analysis, fuzzy mathematics sensory evaluation, and microstructure.It could be obtained that the amylase activity and sugar content of fermentation starch slurry increased first and then decreased with the fermentation time extended.Additionally, fermentation significantly reduced the pH of Liangpi but increased the total acidity, the lightness (L*) of Liangpi was significantly improved, and the total color difference (ΔE) was significantly reduced.The flavor of Liangpi was enhanced by fermentation as a result of a notable increase in the relative concentration of aldehydes with a pleasant flavor.Scanning electron microscopy results showed that fermented Liangpi had a denser gel network structure.Compared with unfermented Liangpi, fermented Liangpi had lower hardness, chewiness, and stickiness, and had the highest sensory score of 95.96 at 18 h of fermentation.This report explained the relationship between various natural fermentation times and Liangpi quality, offering some data support for the quality of fermented wheat starch Liangpi research.
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