摘要
为使玉米粉更利于进行食品加工,以植物乳杆菌和米根霉为发酵剂,进行固态发酵。经混合发酵后,玉米粉中淀粉的相对含量增加了27.8%,其中直链淀粉增加了8.7%,其余基本成分相对含量均有不同程度的减少。玉米粉经发酵后持水力下降了32%,凝胶力提升了12%。糊化过程中的快速黏度分析和差示扫描量热法测定显示,衰减值下降了25.4%,回生值下降了37.1%,糊化温度和糊化时间略有升高,吸热焓升高了14.1%。将发酵前后的玉米粉做成面团进行质构分析对比,硬度未有显著变化,而弹性、咀嚼性、黏性、胶着性、黏聚性、回复性均有不同程度提升。从蠕变恢复特性的分析结果来看,发酵后的玉米面团具有更好的弹性,更有利于用于食品加工。
To improve the food-processing properties,the fermented maize flour was prepared by solid fermentation under Rhizopus oryzae and Lactobacillus plantarum.The relative content of starch in the fermented maize flour increased by 27.8%,of which amylose increased by 8.7%.However,concentration of other important components decreased to varying degrees after fermentation.Further,the water-holding capacity decreased by 32%,and the gelatinization capacity increased by 12%.Results from the rapid visco analyzer and differential scanning calorimetry indicated that the attenuation value decreased by 25.4%and the retrogradation value by 37.1%,while the gelatinization temperature and time increased slightly,and the endothermic enthalpy increased by 14.1%.Texture profile analysis of the maize dough before and after fermentation demonstrated that the dough hardness changed indistinctively.However,the elasticity,chewiness,stickiness,adhesiveness,cohesiveness,and resilience increased to varying degrees.Creep-recovery analysis revealed that better elasticity of maize dough was obtained after fermentation,which is good for further processing.
作者
胡畔
杨萍
郭天时
HU Pan;YANG Ping;GUO Tianshi(Harbin University of Commerce Food Engineering College,Harbin,150076;Suihua University,Suihua,152061)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第7期161-166,共6页
Food and Fermentation Industries
关键词
植物乳杆菌
米根霉
固态发酵
玉米粉
理化加工特性
Lactobacillus plantarum
Rhizopus oryzae
solid fermentation
maize flour
physico-chemical and processing properties
