天津科技大学学报2024，Vol.39Issue(6)：7-13,20,8.DOI:10.13364/j.issn.1672-6510.20230207
植物乳植杆菌GM4复合发酵对馒头感官品质及风味的影响
Effects of Lactiplantibacillus plantarum GM4 on Sensory Quality and Flavor of Steamed Bun
摘要
Abstract
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.There-fore,the study results have thus provided theoretical basis and technical support for obtaining high-quality steamed bun starter and promoting industrialized application.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Key words
Lactiplantibacillus plantarum GM4/mixed fermentation/specific volume/texture/flavor substance/sensory evaluation分类
轻工纺织引用本文复制引用
刘琳琳,李顺勤,孙荣豪,张国华,吴涛..植物乳植杆菌GM4复合发酵对馒头感官品质及风味的影响[J].天津科技大学学报,2024,39(6):7-13,20,8.基金项目
国家自然科学基金项目(32172179) （32172179）
