植物乳杆菌发酵对鲜湿米粉品质的影响:Ⅱ.食味品质
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摘要
研究对比了L.23、L.23169和L.22699 3株不同来源的植物乳杆菌发酵对鲜湿米粉蒸煮、色度和风味的影响。结果表明,发酵48 h时,L.23和L.22699组鲜湿米粉的断条率无显著差异,均优于L.23169;3组米粉的蒸煮损失率均无显著差异。白度指标,L.23组显著优于其他2组。电子鼻分析风味指标发现3株菌发酵的产品之间存在差异,SPME/GC/MS测定证实L.23发酵的鲜湿米粉挥发性风味物质最具有米香特色。感官评定亦得出L.23发酵制备的鲜湿米粉食味品质最好的结论。综合考虑食味品质,L.23是3株植物乳杆菌中最适合用于鲜湿米粉发酵的品种。
The effect of different Lactobacillus plantarum strains,namely L. 23,L. 23169,and L. 22699,on the cooking properties,color,and flavor of fresh rice noodles were investigated. The proportions of broken noodles after 48 hours fermentation by L. 23 and L. 22699 were not significantly different,but both were superior to the L. 23169.There was no significant difference in cooking loss rate among the three groups. The noodles fermented by L. 23 were whiter than those fermented by the other two strains. The electronic nose analysis flavor index indicated that the bacterial fermentation products differed among the three treatments. The SPME-GC/MS analyses of volatile flavor substances indicated that the fresh rice noodles produced by fermentation by L. 23 had the most fragrant characteristics.A sensory evaluation indicated that the noodles fermented by L. 23 also had the best eating quality. Based on all the findings,L. 23 was concluded to be the most suitable variety for fermenting fresh rice noodles among the three strains of Lactobacillus plantarum.
The effect of different Lactobacillus plantarum strains,namely L. 23,L. 23169,and L. 22699,on the cooking properties,color,and flavor of fresh rice noodles were investigated. The proportions of broken noodles after 48 hours fermentation by L. 23 and L. 22699 were not significantly different,but both were superior to the L. 23169.There was no significant difference in cooking loss rate among the three groups. The noodles fermented by L. 23 were whiter than those fermented by the other two strains. The electronic nose analysis flavor index indicated that the bacterial fermentation products differed among the three treatments. The SPME-GC/MS analyses of volatile flavor substances indicated that the fresh rice noodles produced by fermentation by L. 23 had the most fragrant characteristics.A sensory evaluation indicated that the noodles fermented by L. 23 also had the best eating quality. Based on all the findings,L. 23 was concluded to be the most suitable variety for fermenting fresh rice noodles among the three strains of Lactobacillus plantarum.
引文
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[14]刘春燕,戴明福,夏姣,等.不同乳酸菌接种发酵泡菜风味的研究[J].食品工业科技,2015,36(7):154-158LIU Chunyan,DAI Mingfu,XIA Jiao,et al.Study on the flavor of different lactic acid bacteria inoculated fermentation pickle[J].Science and Technology of Food Industry,2015,36(7):154-158
[15]HANSEN A,SCHIEBERLE P.Generation of aroma compounds during sourdough fermentation:applied and fundamental aspects[J].Trends in Food Science&Technology,2005,16(1-3):85-94.
[2]杨有望.鲜湿米粉自然发酵的研究[D].长沙:长沙理工大学,2016:40-63YANG Y W.The study of natural fermentation process for instant fresh rice noodle[D].Changsha:Changsha Science and Technology University,2016:40-63
[3]GOBBETTI M,SIMONETTI M S,CORSETTI A,et al.Volatile compound and organic acid productions by mixed wheat sour dough starters:influence of fermentation parameters and dynamics during baking[J].Food Microbiology,1996,12(95):497-507
[4]MOJISOLA O E,ABIODUN I S.Functional properties of selected starter cultures for sour maize bread.[J].Food Microbiology,2008,25(4):616-625
[5]PANDA S H,PANDA S,SIVAKUMAR P S,et al.Anthocyanin-rich sweet potato lacto-pickle:production,nutritional and proximate composition[J].International Journal of Food Science&Technology,2009,44(3):445-455
[6]MISHRA S,MISHRA H N.Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile,textural and rheological characteristics of fermented soy milk[J].Food and Bioprocess Technology,2013,6(11):3166-3176
[7]TODOROV,S D,FRANCO,B D G D M.Lactobacillus Plantarum:Characterization of the species and application in food production[J].Food Reviews International,2010,26(3):205-229
[8]谢定,钟海雁,刘永乐,等.早籼米及其自然发酵液挥发性成分分析[J].中国粮油学报,2009,24(2):1-4XIE Ding,ZHONG Haiyan,LIU Yongle,et al.Analysis of aroma components in early indica rice and its natural fermented liquid[J].Journal of the Chinese Cereals and Oils Association,2009,24(2):1-4
[9]易翠平,樊振南,祝红,等.植物乳杆菌发酵对鲜湿米粉品质的影响:I.力学性能[J].中国粮油学报,2017,32(12):YI Cuiping,FAN Zhennan,ZHU Hong,et al.Quality of fresh rice noodles fermented with Lactobacillus plantarum:I.Mechanical properties[J].Journal of the Chinese Cereals and Oils Association,2017,32(12):
[10]易翠平,任梦影,周素梅,等.纯种发酵对鲜湿米粉品质的影响[J].食品科学,2017,38(4):20-25YI Cuiping,REN Menying,ZHOU Sumei,et al.Qualities of rice noodle fermented on pure strain[J].Food Science,2017,38(4):20-25
[11]佟立涛,高晓旭,王立,等.调质大米半干法磨粉制备鲜米粉及其品质测定[J].农业工程学报,2014,23:332-338TONG Litao,GAO Xiaoxu,WANG Li,et al.Preparation of fresh rice noodles using rice prepared tempering moisture and semi-dry milling method and determination of its quality[J].Transactions of the Chinese society of agricultural engineering,2014,23:332-338
[12]毛锦生,姚惠源,张晖.香米香气成分在香米中存在形式及状态的研究[J].粮食与饲料工业,1998,2:15-18MAO Jinsheng,YAO Huiyuan,ZHANG Hui.A Study of the position and formation of aromatic substances in scented rice[J].Cereal&Feed Industry,1998,2:15-18
[13]姚惠源.大米增香剂的研究开发及应用[J].粮食与饲料工业,1997,9:1-3YAO Huiyuan.Research,development and application of flavouring agent for white rice[J].Cereal&Feed Industry,1997,9:1-3
[14]刘春燕,戴明福,夏姣,等.不同乳酸菌接种发酵泡菜风味的研究[J].食品工业科技,2015,36(7):154-158LIU Chunyan,DAI Mingfu,XIA Jiao,et al.Study on the flavor of different lactic acid bacteria inoculated fermentation pickle[J].Science and Technology of Food Industry,2015,36(7):154-158
[15]HANSEN A,SCHIEBERLE P.Generation of aroma compounds during sourdough fermentation:applied and fundamental aspects[J].Trends in Food Science&Technology,2005,16(1-3):85-94.
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