植物乳杆菌发酵大麦粉对挂面品质特性的影响
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- 英文论文题名：Effect of barley by Lactobacillus plantarum dy-1 fermentation on noodle qualitycharacteristics
- 论文作者：徐田 ; 董英
- 英文论文作者：Xu Tian ; Dong Ying ; School of Food and Biological Engineering ; Jiangsu University
- 年：2016
- 作者机构：江苏大学食品与生物工程学院;
- 论文关键词：植物乳杆菌发酵 ; 大麦粉 ; 淀粉 ; 挂面 ; 质构特性
- 英文论文关键词：Lactobacillus plantarum fermentation ; barley flour ; starch ; noodles ; texture property
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS213.24
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：104k
- 原文格式：O
- 会议级别：全国
摘要
目的:课题组前期研究已证明,经植物乳杆菌发酵的大麦全粉(LFB)具有较强的降脂功能。本文旨在研究LFB淀粉特性对挂面品质的影响,以期开发出富含LFB的挂面产品。方法:运用RVA测定LFB与小麦粉的糊化特性,通过梯度配粉的LFB与小麦粉混合制作挂面,对挂面的质构特性(P50探头、LKB-F探头、SPR探头)、蒸煮品质(吸水率和烹煮损失率)及感官品质进行分析。结果:小麦粉总淀粉含量较高,其直/支链淀粉较LFB相比略高,破损淀粉较少。LFB淀粉的平均颗粒较小,富含β-葡聚糖(6.49g/100g),糊化温度较高(90.88℃),粘度显著升高(2344cP),随着LFB的添加,挂面的烹煮损失率显著升高,吸水率先下降后上升;弹性、拉断力和切割能量与LFB的添加量呈极显著负相关(r>0.9);在添加量超过40%时,感官评分显著下降,面筋结构受到严重破坏,挂面出现气孔和裂纹。结论:LFB淀粉的糊化特性与挂面的粘着性、弹性等具有相关性,本研究为LFB的加工性能研究和产品开发提供理论基础。
Objective:The prophase research has proved that barley fermented by lactobacillus plantarum dy-1(LFB) have shown lipid-lowering function.This research was to study the starch characteristicsof LFB and its influence on noodle quality,thus to develop the higher quality of noodle enriched in LFB.Method;Using RVA to determinate starch gelatinization of LFB and wheat flour.With the different addition of LFB mixed with wheat flour to produce noodle.Then the texture properties(P50 probe,LKB-F probe,SPR probe),cooking qualities(water absorption and cooking loss rate) and edible qualities were analyzed and explored.Results;wheat flour's total starch content was higher than LFB,its amylase /amylopectin was slightly higher,the damaged starch was less.The starch average particles of LFB is smaller,and riched in β- glucan(6.49 g /100g),gelatinization temperature was higher(90.88℃),viscosity was significantlyhigher(2344cp),As the addition of LFB,the cooking loss rate of noodle increased significantly,water absorption increasedafterslightly decreased;Springiness,tensile force and cutting energy were extremely significant negative correlationwith the addition of LFB(r > 0.9);The addition amount of LFB was more than 40%,the sensory score decreased significantly,gluten structurewas damaged badly and occurred porosity and crack.Conclusion:the LFB starch gelatinization characteristics hadextremely correlation with viscosity and springiness of noodle.The study can provide theoretical understanding on the improvement of their functionalities,and subsequently promote LFB-based products development.
Objective:The prophase research has proved that barley fermented by lactobacillus plantarum dy-1(LFB) have shown lipid-lowering function.This research was to study the starch characteristicsof LFB and its influence on noodle quality,thus to develop the higher quality of noodle enriched in LFB.Method;Using RVA to determinate starch gelatinization of LFB and wheat flour.With the different addition of LFB mixed with wheat flour to produce noodle.Then the texture properties(P50 probe,LKB-F probe,SPR probe),cooking qualities(water absorption and cooking loss rate) and edible qualities were analyzed and explored.Results;wheat flour's total starch content was higher than LFB,its amylase /amylopectin was slightly higher,the damaged starch was less.The starch average particles of LFB is smaller,and riched in β- glucan(6.49 g /100g),gelatinization temperature was higher(90.88℃),viscosity was significantlyhigher(2344cp),As the addition of LFB,the cooking loss rate of noodle increased significantly,water absorption increasedafterslightly decreased;Springiness,tensile force and cutting energy were extremely significant negative correlationwith the addition of LFB(r > 0.9);The addition amount of LFB was more than 40%,the sensory score decreased significantly,gluten structurewas damaged badly and occurred porosity and crack.Conclusion:the LFB starch gelatinization characteristics hadextremely correlation with viscosity and springiness of noodle.The study can provide theoretical understanding on the improvement of their functionalities,and subsequently promote LFB-based products development.
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