现代食品科技2017，Vol.33Issue(4)：207-214,228,9.DOI:10.13982/j.mfst.1673-9078.2017.4.032
乳酸菌协同发酵对饼干风味的影响及应用
Effects of Cofermentation with Lactic Acid Bacteria on the Flavor Characteristics of Biscuits and its Application
摘要
Abstract
Based on consumer preference for acidity,the effect of cofermentation with lactic acid bacteria on the flavor characteristics of biscuits was investigated in this study.During an evaluation of consumer preference using biscuits fermented with lactic acid bacteria that were prepared using doughs with different pH values,the fermented dough with a pH value of 4.35～4.20 scored highly.Biscuit samples were fermented using 21 strains of lactic acid bacteria,whose effects on the flavor were examined.The sensory descriptive analysis evaluation showed that the nutty flavor,the fruity flavor (smell and taste),and the intensity of sweet and tart flavors of dairy products were positively related to consumer preference;the intensity of the butyric acid flavor,the bitter flavor,and the yeast-derived flavor were negatively related.There were significant differences in the contents and types of volatile compounds of biscuits fermented with different strains.The contents of esters,carbonyl compounds,and hydrocarbons were positively related to consumer preference,and the difference in the type and content of organic acids and ether compounds was one of the main factors affecting the flavor differences of the biscuits and the different scores in the preference evaluation.The results show that the biscuits fermented with Lactococcus lactis strain XX3 had a relative good sensory flavor quality,and their fruity flavor intensity and ester content were significantly higher than those of other groups.关键词
乳酸菌/饼干/风味/发酵Key words
lactic acid bacteria/biscuit/flavor/fermentation引用本文复制引用
闫博文,赵建新,张均叶,范大明,管璐静,刘璐璐,陈卫,张灏..乳酸菌协同发酵对饼干风味的影响及应用[J].现代食品科技,2017,33(4):207-214,228,9.基金项目
国家自然科学基金资助项目(31471721) （31471721）
“十二五”国家科技支撑计划项目(2014BAD04B03) （2014BAD04B03）
