Food and Fermentation Industries >

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

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

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

  • WANG Wenqi ,
  • WANG Zhiqiang ,
  • SHEN Haijun ,
  • WANG Aihong ,
  • HUANG Yujun
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  • 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

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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

Cite this article

WANG Wenqi , WANG Zhiqiang , SHEN Haijun , WANG Aihong , HUANG Yujun . Effect of lactic acid bacteria fermentation on the quality of hollow noodles[J]. Food and Fermentation Industries, 2023 , 49(24) : 186 -192 . DOI: 10.13995/j.cnki.11-1802/ts.035210

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