摘要
以紫薯为主要原料,辅以黄豆、花生仁、芝麻籽、玉米、小米、糙米、藜麦、薏米、青稞,选用植物乳杆菌和嗜酸乳杆菌作为菌种制备杂粮代餐粉。通过单因素实验分析接种比例、发酵时间、发酵温度、接种量对杂粮代餐粉可溶性固形物的影响,并利用正交实验优化发酵工艺条件。研究结果表明,最佳发酵条件为:接种比例1∶1,发酵时间7 h,发酵温度34℃,接种量9%。杂粮代餐粉经发酵处理后,色泽变化明显,发酵对样品的总颜色、色差和白度影响最为显著。吸水指数减小,水溶性、膨胀势、持水力增加,持油力减弱。粉体特性明显改善,更加易于糊化,DPPH·清除率和ABTS+·清除率分别提升20.92%、8.67%。
Lactobacillus plantarum and Lactobacillus acidophilus were selected as strains to prepare coarse cereal meal reposition powder with purple sweet potato as the main raw material, supplemented with soybeans, peanut kernels, sesame seeds, corn, millet, brown rice, quinoa, semen coicis, highland barley.With soluble solids as the index, the effects of inoculation ratio, fermentation time, fermentation temperature and inoculation amount on the soluble solids of coarse cereal meal replacement powder were analyzed by single factor experiment, and the fermentation conditions were optimized and determined by orthogonal array design. The results showed that the optimal fermentation condition was as follows: inoculation ratio was 1∶1, fermentation time was 7 h, fermentation temperature was 34 ℃, inoculation amount was 9%. After fermentation, the color of coarse cereal meal replacement powder changed significantly, and fermentation had the most significant effect on the total color, chromatic aberration and whiteness of the samples. Water absorption index of coarse cereal meal replacement powder decreased, whilewater solubility, swelling power and water holding capacity increased, oil holding capacity decreased. Properties of powder were improved significantly, hence, it was easier to paste. The scavenging capacity of DPPH· and ABTS+· increased by 20.92% and 8.67%, respectively.
作者
陈悦
陈岚
高路
Chen Yue;Chen Lan;Gao Lu(College of Grain,Shenyang Normal University,Shenyang 110034)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第12期92-99,共8页
Journal of the Chinese Cereals and Oils Association
基金
辽宁省教育厅2021年度高等学校基本科研项目(LJKZ0998)。
关键词
杂粮代餐粉
发酵条件
可溶性固形物
品质特性
抗氧化活性
coarse cereals meal replacement powder
fermentation condition
soluble solids
quality properties
antioxidant activity
