汽爆耦合同步糖化发酵工艺对麦麸粉理化指标及感官品质的影响
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摘要
研究汽爆(steam explosion,SE)耦合同步糖化发酵(simultaneous saccharification and fermentation,SSF)新工艺对麦麸粉理化指标及感官评价的影响。汽爆麦麸粉是以蒸汽为汽爆介质,条件为0. 8 MPa维压时间5 min,处理后的麦麸与纤维素/淀粉酶和乳酸菌/酵母进行组合预处理,分别对不同工艺下麦麸的理化指标和感官品质进行分析。结果表明,经过SCL组合预处理后麦麸粉的苦味值最低(22. 9±2. 89),酸度(0. 52±0. 046) mol/L,p H值4. 64,酸味适中;∣△E∣值达到最小为(25. 6±2. 58),色泽为深红棕色,接近咖啡色;感官总分达到最高,变异系数最低,其数值分别为8. 62分和8. 78%。SCL组合预处理后麦麸的理化指标和感官品质得到了显著提高和改善,该结果对于麦麸在食品行业的应用和开发具有一定的指导意义。
Wheat bran was firstly treated by steam explosion for 5 min at 0. 8 MPa,followed by hydrolysis with cellulose or #-amylase in combination with Lactobacillus or yeast fermentation. Physiochemical indexes and sensory quality of treated wheat bran powder were evaluated. The results showed that the wheat bran powder treated by steam explosion-assisted with cellulase/lactic acid bacteria( SCL) had the lowest bitterness value(22. 9 ± 2. 89),and its acidity was(0. 52 ± 0. 046) mol/L. Its pH value was 4. 64 with moderate sourness. Its ∣△E ∣ reached a minimum of(25. 6 ± 2. 58),and its color was close to brownness. It had the highest sensory score with the lowest variable coefficient,which were 8. 62 and 8. 78%,respectively. In conclusion,the SCL pretreatment significantly improved the physiochemical indexes and sensory quality of wheat bran powder. The results have certain significance for applying and developing the use of wheat bran in food industries.
Wheat bran was firstly treated by steam explosion for 5 min at 0. 8 MPa,followed by hydrolysis with cellulose or #-amylase in combination with Lactobacillus or yeast fermentation. Physiochemical indexes and sensory quality of treated wheat bran powder were evaluated. The results showed that the wheat bran powder treated by steam explosion-assisted with cellulase/lactic acid bacteria( SCL) had the lowest bitterness value(22. 9 ± 2. 89),and its acidity was(0. 52 ± 0. 046) mol/L. Its pH value was 4. 64 with moderate sourness. Its ∣△E ∣ reached a minimum of(25. 6 ± 2. 58),and its color was close to brownness. It had the highest sensory score with the lowest variable coefficient,which were 8. 62 and 8. 78%,respectively. In conclusion,the SCL pretreatment significantly improved the physiochemical indexes and sensory quality of wheat bran powder. The results have certain significance for applying and developing the use of wheat bran in food industries.
引文
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[2] CODA R,KATINA K,RIZZELLO C G. Bran bioprocessing for enhanced functional properties[J]. Current Opinion in Food Science,2015,1:50-55.
[3] CODA R,KRKI I,NORDLUND E,et al. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran[J]. Food Microbiology,2014,37(2):69-77.
[4]陈洪章,刘丽英.蒸汽爆碎技术原理及应用[M].北京:化学工业出版社,2007:1-130.
[5] JIANG S T,GUO N. The steam explosion pretreatment and enzymatic hydrolysis of wheat bran[J]. Energy Sources,2016,38(2):295-299.
[6] WANG G H,CHEN H Z. Enhanced lignin extraction process from steam exploded corn stalk[J]. Separation&Purification Technology,2016,157(1):93-101.
[7] PRCKLER M,SIEBENHANDL-EHN S,APPRICH S,et al. Wheat bran-based biorefinery 1:Composition of wheat bran and strategies of functionalization[J]. LWT-Food Science and Technology,2014,56(2):211-221.
[8] POPESCU V,SOCEANU A,DOBRINAS S,STANCIU G.A study of beer bitterness loss during the various stages of the Romanian beer production process[J]. Journal of the Institute of Brewing,2013,119(3):111-115.
[9]李文生,杨媛,石磊,等.水果中蔗糖、还原糖、可溶性糖与甜度相关性的研究[J].北方园艺,2012(1):58-60.
[10]魏炳栋,党修利,邱玉朗,等.乳酸菌固态发酵酶解对豆粕、棉籽粕和菜籽粕粗蛋白质、p H、酸度及抗营养因子含量的影响[J].中国畜牧兽医,2014,41(11):107-114.
[11] GUO J,BIAN Y Y,ZHU K X,et al. Effect of steam flash explosion pretreatment on phytate degradation of wheat bran[J]. Food&Bioprocess Technology,2015,8(7):1 552-1 560.
[12]李黎,王华,刘健.喷雾干燥法制备速溶枣粉及其冲调性分析[J].保鲜与加工,2018,18(3):84-91.
[13] CHANG J,CHENG W,YIN Q,et al. Effect of steam explosion and microbial fermentation on cellulose and lignin degradation of corn stover[J]. Bioresource Technology,2012,104(1):587-592.
[14] SHAHBAZI A,LI Y,MIMS M R. Application of sequential aqueous steam treatments to the fractionation of softwood[J]. Applied Biochemistry&Biotechnology,2005,124(1-3):973-987.
[15]李佳宁.多元素营养粉的冲调性改良[D].无锡:江南大学,2009.
[16]张凌泓.临床营养粉剂的冲调性评价及影响因素分析[D].武汉:华中农业大学,2013.
[17]张国真,何建军,姚晓玲,等.超微粉碎麦麸及其不同组分基本成分和物化特性分析[J].食品科技,2014,39(7):147-152.