不同发酵时间甜酒酿面团的超微结构与面包香气特征研究
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摘要
本研究将不同发酵时间(0、24、48、72 h)的广西农家酒曲制备的酒酿应用到面包中,采用α-氨基态氮表征蛋白酶活力,利用激光共聚焦观察面团的超微结构,通过气质联用测定面包中的挥发性风味物质,并结合感官鉴评,对面包进行品质评价。结果表明:甜酒酿面团(FRD)发酵前后α-氨基氮含量没有显著性差异(p> 0.05),但添加有48 h甜酒酿面团的网络结构最稳定。与发酵0 h甜酒酿面包(FRB)相比,48 h甜酒酿面包中酯类、醇类物质明显增多,尤其是辛酸乙酯、壬酸乙酯以及异戊醇,赋予面包更浓郁的花香和果香。除72 h甜酒酿面包外,各组面包比容没有显著性差异(p> 0.05),48 h甜酒酿面包在感官鉴评中获得更高的分数,面包更易被接受。
Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times( 0,24,48 and72 h),which was then added into bread. The α-amino nitrogen content was used to characterize protease activity. The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope( CLSM) and GCMS,respectively.The quality of the bread was determined by sensory evaluation.The results showed that there was no significant difference in α-amino nitrogen content in fermented dough containing the fermented glutinous rice( FRD) before and after fermentation( p > 0.05).However,the network structure of the dough after 48 h FRD was the most stable.Compared to the bread with 0 h fermented glutinous rice( FRB),48 h FRB contained more esters,alcohol substances,especially ethyl caprylate,ethyl decanoate and isoamyl alcohol,giving the bread a more rich floral and fruity.Except bread with 72 h fermented glutinous rice,there was no significant difference in the specific volume of each group of bread( p > 0.05).Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation,thus making this bread more acceptable.
Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times( 0,24,48 and72 h),which was then added into bread. The α-amino nitrogen content was used to characterize protease activity. The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope( CLSM) and GCMS,respectively.The quality of the bread was determined by sensory evaluation.The results showed that there was no significant difference in α-amino nitrogen content in fermented dough containing the fermented glutinous rice( FRD) before and after fermentation( p > 0.05).However,the network structure of the dough after 48 h FRD was the most stable.Compared to the bread with 0 h fermented glutinous rice( FRB),48 h FRB contained more esters,alcohol substances,especially ethyl caprylate,ethyl decanoate and isoamyl alcohol,giving the bread a more rich floral and fruity.Except bread with 72 h fermented glutinous rice,there was no significant difference in the specific volume of each group of bread( p > 0.05).Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation,thus making this bread more acceptable.
引文
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[18]Loponen J,Sontagstrohm T,Venlinen J,et al.Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities[J].Journal of Agricultural and Food Chemistry,2007,55(3):978-984.
[19]Yang S,Choi S J,Kwak J,et al.Aspergillus oryzae strains isolated from traditional korean nuruk:Fermentation properties and influence on rice wine quality[J].Food Science and Biotechnology,2013,22(2):425-432.
[20]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.
[21]Yasuko Kawamura-Konishi,Kazuo Shoda,Hironori Koga,e al.Improvement in gluten-free rice bread quality by protease treatment[J].Journal of Cereal Science,2013,58:45-50.
[22]Jaehyung Park,Ji Sun Seo,Seul-Ah Kim,et al.Microbia diversity of commercial makgeolli and its influence on the organoleptic characteristics of korean rice sourdough,jeung-pyun[J].Journal of Microbiology and Biotechnology,2017,27(10):1736-1743.
[23]孙沛然,姜斌,沈群.水分含量对籼米和糯米淀粉颗粒结构的影响[J].中国食品学报,2015,15(3):40-49.
[24]Martinezanaya M A.Enzymes and bread flavor[J].Journal of Agricultural and Food Chemistry,1996,44(9):2469-2480.
[25]Quílez J,Ruiz J A,Romero M P.Relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette[J].Journal of Food Science,2006,71(6):S423-S427.
[26]Zhao Y,Li J,Xu Y,et al.Characterization of aroma compounds of four brandies by aroma extract dilution analysis[J].American Journal of Enology and Viticulture,2009,60(3):269-276.
[27]段珍珍,袁敏,常荣,等.有机酸及挥发性香气在枇杷醋加工中的变化及对品质的影响[J].食品与发酵工业,2017,43(12):114-123.
[28]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[29]涂雅俊.葡萄干发酵汁的性质及其对面包烘焙特性的影响[D].无锡:江南大学,2013.
[2]顾国贤.酿造酒工艺学[M].北京:中国轻工业出版社,1996:520-536.
[3]李志建,杨晓露,刘长虹,等.米酒酿与酵母混合发酵对馒头品质影响[J].粮食加工,2013(1):40-42.
[4]黄璐,陈晓红,李惑,等.酒酿滤出汁对面包品质的改良作用[J].食品科学,2015,36(17):48-53.
[5]张可欣,蒋慧,汤晓娟,等.复合酶制剂提高甜酒酿面包发酵烘焙特性的研究[J].食品科学,2018,39(1):16-21.
[6]王益姝.生香酵母及其面团发酵过程与面包香气特征研究[D].无锡:江南大学,2016.
[7]Thiele C,Ganzle M G,Vogel R F.Contribution of sourdough lactobacilli,yeast,and cereal enzymes to the generation of amino acids in dough relevant for bread flavor[J].Cereal Chemistry,2002,79(1):45-51.
[8]Li Z N,Tang X J,Huang W N.Rheology,microstructure,and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase[J].Cereal Chemistry,2011,88(6):596-601.
[9]Silva E,Birkenhake M,Scholten E,et al.Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids[J].Food Hydrocolloids,2013,30(1):42-52.
[10]Birch A N,Petersen M A,HansenS.The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature[J].LWT-Food Science and Technology,2013,50(2):480-488.
[11]王益姝,钱超,黄卫宁,等.梅兰春酒醅中生香酵母的分离鉴定及其发酵面包香气成分分析[J].食品与发酵工业,2016,42(9):45-51.
[12]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37-42.
[13]尚珊,黄卫宁,贾春利,等.热处理对糯麦面团面包品质的影响[J].食品科学,2013,34(23):20-24.
[14]张海波,张彦,陈少峰.江米酒中有机酸分析[J].食品科技,2007(7):203-205.
[15]Huang L,Chen X,Rui X,et al.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling[J].RSC Advances,2017,7(19):11394-11402.
[16]Struyf N,Verspreet J,Verstrepen K J,et al.Investigating the impact of alpha-amylase,alpha-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels[J].Journal of Cereal Science,2017,75:35-44.
[17]Wu C,Liu R,Huang W,et al.Effect of sourdough fermentation on the quality of chinese northern-style steamed breads[J].Journal of Cereal Science,2012,56(56):127-133.
[18]Loponen J,Sontagstrohm T,Venlinen J,et al.Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities[J].Journal of Agricultural and Food Chemistry,2007,55(3):978-984.
[19]Yang S,Choi S J,Kwak J,et al.Aspergillus oryzae strains isolated from traditional korean nuruk:Fermentation properties and influence on rice wine quality[J].Food Science and Biotechnology,2013,22(2):425-432.
[20]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.
[21]Yasuko Kawamura-Konishi,Kazuo Shoda,Hironori Koga,e al.Improvement in gluten-free rice bread quality by protease treatment[J].Journal of Cereal Science,2013,58:45-50.
[22]Jaehyung Park,Ji Sun Seo,Seul-Ah Kim,et al.Microbia diversity of commercial makgeolli and its influence on the organoleptic characteristics of korean rice sourdough,jeung-pyun[J].Journal of Microbiology and Biotechnology,2017,27(10):1736-1743.
[23]孙沛然,姜斌,沈群.水分含量对籼米和糯米淀粉颗粒结构的影响[J].中国食品学报,2015,15(3):40-49.
[24]Martinezanaya M A.Enzymes and bread flavor[J].Journal of Agricultural and Food Chemistry,1996,44(9):2469-2480.
[25]Quílez J,Ruiz J A,Romero M P.Relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette[J].Journal of Food Science,2006,71(6):S423-S427.
[26]Zhao Y,Li J,Xu Y,et al.Characterization of aroma compounds of four brandies by aroma extract dilution analysis[J].American Journal of Enology and Viticulture,2009,60(3):269-276.
[27]段珍珍,袁敏,常荣,等.有机酸及挥发性香气在枇杷醋加工中的变化及对品质的影响[J].食品与发酵工业,2017,43(12):114-123.
[28]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[29]涂雅俊.葡萄干发酵汁的性质及其对面包烘焙特性的影响[D].无锡:江南大学,2013.