燕麦发酵过程中微生物、理化指标及活性成分变化规律
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摘要
以燕麦为原料,加入甜酒曲发酵,研究燕麦甜醅发酵过程中微生物、理化指标及活性成分的变化规律,为控制甜醅发酵过程和判断发酵终点提供技术参数。结果表明,随发酵时间延长,产物pH值明显下降,最低降到4.73,总酸含量显著上升,最高达4.84 g/kg。48 h时,米根霉数量、还原糖含量、氨基酸态氮含量和淀粉酶活力均出现峰值,分别为1.35×104CFU/g、220.3 g/kg、352.0 mg/kg和78.83 U/100 mg,感官评分达到最大值96.50分。整个发酵过程,甜醅中β-葡聚糖和总皂苷含量无明显变化,黄酮含量由251.2 mg/kg减少至179.00mg/kg,而多酚含量呈现上升趋势,由最初233.6 mg/kg升至505.2 mg/kg,36 h后趋于稳定。大分子燕麦蛋白被显著水解,小分子蛋白逐渐生成。
The changes of microorganism,physichemical parameters and active ingredients during the fermentation of oat with sweet wine starter were studied. The technical parameters were provided to control the fermentation process and judge the end of fermentation. The results showed that pH value decreased rapidly and reached the lowest value of 4. 73,and total acid showed a gradual increase to the highest value of 4. 84 g/kg during the fermentation of oat. At 48 h,the maximum value of Rhizopus oryzae numbers,reducing sugar,amino nitrogen and amylase activity were 1. 35 × 104 CFU/g,220. 3 g/kg,352. 0 mg/kg and 78. 83 U/100 mg,respectively. Meanwhile,the sensory score reached the highest value of 96. 5. The content of flavonoids β-glucan and total saponins did not change significantly,but the content of flavonoids decreased from 251. 2 mg/kg to 179. 0 mg/kg during the whole fermentation process. The content of polyphenols increased from 233. 6 mg/kg to 505. 2 mg/kg and stabilized after 36 h. During fermentation,oat proteins with high molecular weight were significantly hydrolyzed to generate low molecular weight proteins.
The changes of microorganism,physichemical parameters and active ingredients during the fermentation of oat with sweet wine starter were studied. The technical parameters were provided to control the fermentation process and judge the end of fermentation. The results showed that pH value decreased rapidly and reached the lowest value of 4. 73,and total acid showed a gradual increase to the highest value of 4. 84 g/kg during the fermentation of oat. At 48 h,the maximum value of Rhizopus oryzae numbers,reducing sugar,amino nitrogen and amylase activity were 1. 35 × 104 CFU/g,220. 3 g/kg,352. 0 mg/kg and 78. 83 U/100 mg,respectively. Meanwhile,the sensory score reached the highest value of 96. 5. The content of flavonoids β-glucan and total saponins did not change significantly,but the content of flavonoids decreased from 251. 2 mg/kg to 179. 0 mg/kg during the whole fermentation process. The content of polyphenols increased from 233. 6 mg/kg to 505. 2 mg/kg and stabilized after 36 h. During fermentation,oat proteins with high molecular weight were significantly hydrolyzed to generate low molecular weight proteins.
引文
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[2]REBELLO C J,JOHNSON W D,MARTIN C K,et al.Acute effect of oat-meal on subjective measures of appetite and satiety compared to aready-to-eat breakfast cereal:A randomized crossover trial[J].J Am Coll Nutr,2013,32(4):272-279.
[3]路威,耿然,王明空.燕麦品质及其食品开发研究进展[J].农产品加工,2015,390(8):52-55.
[4]蔡柳,熊兴耀,张婷婷,等.甜酒酿的发酵工艺及其稳定性研究[J].现代食品科技,2012,28(5):527-528.
[5]吴寒,肖愈,李伟,等.燕麦甜醅发酵过程中生化成分的动态变化[J].食品科学,2015,36(13):114-118.
[6]中华人民共和国卫生部.霉菌和酵母计数:GB 4789.15[S].北京:中国标准出版社,2008.
[7]王磊,陈宇飞,杨柳.产淀粉酶芽孢杆菌的分离和鉴定[J].食品研究与开发,2017,38(6):175-178.
[8]马颖辉,王景会,李玉秋,等.枯草芽孢杆菌淀粉酶高产菌株的复合诱变研究[J].中国酿造,2012,31(2):53-56.
[9]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中总酸的测定:GB/T 12456[S].北京:中国标准出版社,2008.
[10]中华人民共和国国家卫生和计划生育委员会.食品中还原糖的测定:GB/T5009.7[S].北京:中国标准出版社,2016.
[11]陈建国,梁寒峭,李金霞.囊谦黑青稞的功效成分检测与分析[J].食品与发酵工业,2016,43(8):199-202.
[12]程池,李雪,李金霞,等.西沙诺丽果汁总黄酮含量的测定[J].食品科技,2014,39(11):323-326.
[13]陈建国,梁寒峭,李金霞.诺丽果汁总酚、总黄酮含量与抗氧化相关性分析[J].食品与发酵工业,2015,36(8):167-170.
[14]陈建国,李雪,李金霞,等.西沙诺丽果汁总皂苷含量的测定[J].安徽农业科学,2014,42(27):9 525-9 526.
[15]任飞,韩珍琼.甜酒酿发酵机理的初步研究[J].中国酿造,2012,31(8):140-143.
[16]杜木英,伍怡郦,阚建全,等.传统青稞酒发酵过程中化学成分动态变化研究[J].食品工业科技,2007,28(9):94-98.
[17]吴清林,邹水洋,陈雁.米根霉生料发酵生产L-乳酸的研究[J].食品研究与开发,2015(14):63-66.