食品与发酵工业2023，Vol.49Issue(24)：186-192,7.DOI:10.13995/j.cnki.11-1802/ts.035210
乳酸菌发酵对空心面条品质的影响
Effect of lactic acid bacteria fermentation on the quality of hollow noodles
摘要
Abstract
To explore the effect of single and mixed fermentation of lactic acid bacteria on the quality of hollow noodles,three typical sourdough lactic acid bacteria strains were selected:Lactobacillus plantarum(Lp),Lactobacillus paralimentarius(Lpa),and Lactobacil-lus fermentum(Lf)for hollow noodle production.The cooking characteristics,texture properties,pH and titratable acid(TTA),IVPD and free amino acid content of the hollow noodles were analyzed.Based on the low-field nuclear magnetic resonance detection technology,the water distribution of the hollow noodles was analyzed.The results showed that compared with the control group noodles,the breakage rate of the lactic acid bacteria fermented noodles decreased,the pH value decreased,and TTA increased.Compared with the natural fermented noodles,the hardness,elasticity,and chewiness of the Lpa+Lp+Lf group noodles increased by 22.85％,4.49％,and 19.36％,respectively,while viscosity decreased by 57.81％and A22 value decreased by 4.23％.In terms of nutritional components,the total free amino acid content(223.56 mg/100 g)of the Lpa+Lp+Lf group was 1.38 times that of the control group(162.47 mg/100 g);IVPD increased by 15.59％.In conclusion,mixed lactic acid bacteria(Lpa+Lp+Lf)fermentation can improve the quality of hollow noodles.关键词
乳酸菌/发酵/空心面/质构特性/低场核磁共振/营养Key words
lactic acid bacteria/fermentation/hollow noodles/texture properties/low-field nuclear magnetic resonance/nutrition引用本文复制引用
王文琪,王志强,沈海军,王爱红,黄玉军..乳酸菌发酵对空心面条品质的影响[J].食品与发酵工业,2023,49(24):186-192,7.基金项目
江苏省高等学校自然科学研究重大项目(17KJA550004) （17KJA550004）
市校合作共建科技创新平台项目(YZ2020265) （YZ2020265）
