食品科学2024，Vol.45Issue(5)：210-216,7.DOI:10.7506/spkx1002-6630-20230724-269
复合菌发酵对非油炸方便面品质的影响
Effect of Mixed Culture Fermentation on the Quality of Non-fried Instant Noodles
摘要
Abstract
The effects of mixed culture fermentation with yeast,Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of non-fried instant noodles were studied by rehydration test,texture analysis,electronic nose analysis and scanning electron microscopic(SEM)observation.The results showed that yeast largely affected the rehydration property and texture,while L.bulgaricus and S.thermophilus were mainly responsible for improving the flavor of non-fried instant noodles.The primary fermentation process was conducive to maintaining the cooking tolerance of non-fried instant noodles,while the secondary fermentation process was beneficial to improve the rehydration property and flavor,reducing the rehydration time to 4.0 min;the R(2)and R(7)responses of the rehydrated sample were 2.8 and 2.9,respectively.The SEM results showed that the samples had a uniform pore distribution after the secondary fermentation.Taken collectively,the optimal starter culture for the primary and secondary fermentation was 1.5%yeast + 0.075%L.bulgaricus + 0.075%S.thermophilus.关键词
复合菌/发酵/非油炸方便面/复水性/风味Key words
mixed starter culture/fermentation/non-fried instant noodles/rehydration/flavor分类
轻工纺织引用本文复制引用
张伟峰,赵阳,黄泽华,王玉坤,张剑,赵萌萌,崔晚晚,安艳霞,殷贵鸿,周朋辉..复合菌发酵对非油炸方便面品质的影响[J].食品科学,2024,45(5):210-216,7.基金项目
河南省重大科技专项(201300110800 （）
221100110700) （）
河南省科技攻关项目(232102111069 （）
202102110133) （）
河南省现代农业产业技术体系建设专项(HARS-22-01-G2) （HARS-22-01-G2）
河南省农业良种联合攻关项目(2022010102) （2022010102）
河南省博士后科研资助项目(296736) （296736）
河南农业大学特殊创新基金项目(KJCX2019C04) （KJCX2019C04）
河南农业大学校内拔尖人才项目(30501187) （30501187）
河南工业大学国家小麦玉米深加工工程技术研究中心开放项目(NL2022011) （NL2022011）
