摘要
选取植物乳植杆菌(Lactiplantibacillus plantarum)GM4和酿酒酵母(Saccharomyces cerevisiae),进行单菌种和多菌种发酵制备馒头,探究多菌种发酵对馒头的影响。结果表明:经多菌种复合发酵,馒头的pH降低,可滴定酸度(TTA)增大,比容显著增大,表现出良好的质构特性。采用扫描电子显微镜观察和气相色谱-质谱(GC-MS)分析,多菌种发酵馒头面筋网络结构连续且紧凑,并检出20种风味物质,其中醇类、酸类、酯类物质含量增加。综合分析,经植物乳植杆菌GM4和酿酒酵母协同发酵,馒头的品质、风味和口感更佳,深受消费者喜爱。本研究结果为获得高品质老面馒头发酵剂和推动工业化生产应用提供理论依据和技术支撑。
In this study,Lactiplantibacillus plantarum GM4 and Saccharomyces cerevisiae were selected to prepare steamed buns by single strain and mixed strain fermentation,and the effect of mixed strain fermentation on steamed buns was studied.The results showed the pH value of steamed bun fermented by mixed strain decreased,titratable acidity(TTA)value increased,and specific volume increased significantly,which showed good texture characteristics.According to gas chromatography-mass spectrometry(GC-MS)analysis,the internal structure of steamed bun fermented by mixed strains was continuous and compact,and a total of twenty flavor substances were further detected,among which the contents of alcohol,acid and ester substances increased.In conclusion,the cooperative fermentation of Lactiplantibacillus plantarum GM4 and Saccharomyces cerevisiae can improve the quality,flavor and taste of steamed bun,which is favored by consumers.Therefore,the study results have thus provided theoretical basis and technical support for obtaining high-quality steamed bun starter and promoting industrialized application.
作者
刘琳琳
李顺勤
孙荣豪
张国华
吴涛
LIU Linlin;LI Shunqin;SUN Ronghao;ZHANG Guohua;WU Tao(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;School of Life Science,Shanxi University,Taiyuan 030006,China)
出处
《天津科技大学学报》
CAS
2024年第6期7-13,20,共8页
Journal of Tianjin University of Science & Technology
基金
国家自然科学基金项目(32172179)。
关键词
植物乳植杆菌GM4
复合发酵
比容
质构
风味物质
感官评价
Lactiplantibacillus plantarum GM4
mixed fermentation
specific volume
texture
flavor substance
sensory evaluation
