食品工业科技2025，Vol.46Issue(20)：21-30,10.DOI:10.13386/j.issn1002-0306.2024110203
复合菌发酵对鲜食糯玉米面糊理化性质及其糕点品质的影响
Effects of Compound Bacteria Fermentation on Physicochemical Properties of Fresh Waxy Cornmeal Batter and Its Cake Quality
摘要
Abstract
To compensate for the shortcomings of single strain fermentation and improve the quality of fresh waxy corn cake,the effects of compound bacteria fermentation of lactic acid bacteria,liqueur koji,and yeast on the physicochemical properties of fresh waxy cornmeal batter and the quality of cakes were studied.The gelatinization characteristics,short-range molecular order of starch and thermodynamic properties were measured and analyzed by means of rapid viscosity analyzer,Fourier transform infrared spectrometer,differential scanning calorimeter,and the specific volume,sensory score and texture were used as indicators to analyze the quality of fresh waxy corn cakes.The results showed that compared with the unfermented group,when lactic acid bacteria∶liqueur koji∶yeast was 1∶1∶1(mass ratio)for compound bacteria fermentation,the prepared fresh waxy cornmeal batter had certain acid production capacity,α-amylase activity,and higher protease activity.Its reducing sugar content reached 20.34 mg/g,the amylose content decreased slightly,the short-range order of starch molecules reached 0.972,the influence on thermodynamic properties was less significant.The β-sheet of stable protein secondary structure reached 43.63％,the peak viscosity reached 1511.40 cP,the G'value and G"value decreased,and the loss coefficient tanδ was less than 1.The specific volume of the prepared fresh waxy corn cake reached 1.27 mL/g,and the hardness,stickiness and chewiness were the lowest,reached 2.85 N,1.56 N and 11.09 mJ respectively.The maximum elasticity value was 7.45 mm,and the sensory score was 86.67 points.In conclusion,when the mass ratio of lactic acid bacteria∶liqueur koji∶yeast was 1∶1∶1,the physicochemical properties and structure of fresh waxy cornmeal batter can be changed,and the quality of fresh waxy corn cakes can be significantly improved.The experimental results can provide some reference for the application of compound bacteria in the development of new products of fresh corn cakes.关键词
复合菌/发酵/鲜食糯玉米/面糊/糕点Key words
compound bacteria/fermentation/fresh waxy corn/batter/cake分类
轻工纺织引用本文复制引用
刘亚梅,朱立斌,马靖,王娜,朱丹,魏文毅,牛广财..复合菌发酵对鲜食糯玉米面糊理化性质及其糕点品质的影响[J].食品工业科技,2025,46(20):21-30,10.基金项目
黑龙江省农产品加工协同创新推广体系资助项目(20250603) （20250603）
黑龙江八一农垦大学试验示范基地项目(2041200028). （2041200028）
