| 张 依,刘俊利,生庆海,胡明丽,刘敬科.乳酸菌发酵小米面团的工艺优化及小米馒头品质分析[J].保鲜与加工,2025,25(11):82~90 |
| 乳酸菌发酵小米面团的工艺优化及小米馒头品质分析 |
| Process Optimization of Lactic Acid Bacteria Fermented Foxtail Millet Dough and Quality Analysis of Foxtail Millet Steamed Bread |
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| DOI： |
| 中文关键词: 乳酸菌 小米馒头 工艺 品质分析 |
| 英文关键词:lactic acid bacteria millet steamed bread process quality analysis |
| 基金项目:河北省农林科学院基本科研业务费项目（2024110204）；河北省现代农业产业技术体系建设专项资金（HBCT2024080205） |
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| 中文摘要: |
| 为改良小米馒头品质，以小米粉和小麦粉为原料，从小米老面面团中筛选出酿酒酵母菌、食窦 魏斯氏菌、乳酸片球菌和发酵乳杆菌共同发酵制备小米馒头，研究发酵温度、发酵时间和乳酸菌添加 量对小米馒头质构特性、感官品质和比容的影响，在此基础上，以综合评分CQI为响应值，采用BoxBehnken试验优化小米馒头制作工艺。结果表明，各因素对小米馒头感官评分影响由大到小依次为： 发酵温度、发酵时间、乳酸菌添加量。乳酸菌发酵的小米馒头最佳制作工艺为：发酵温度35 ℃，发酵 时间 90 min，乳酸菌添加量 0.11%（以混合粉质量计）。该配方下制得的小米馒头综合评分 CQI 为 82.547，与预测值83.033相差不大。小米酵母面团的pH为5.62，可滴定酸度为2.41 °T；小米老面面团 pH为4.68，可滴定酸度为4.56 °T；复配乳酸菌发酵的小米面团pH为4.86，可滴定酸度为3.94 °T。乳 酸菌发酵的小米馒头具有更高的比容和感官评分，乳酸菌的加入降低了小米馒头的硬度和咀嚼性，提 高了弹性和内聚性。小米馒头的挥发性物质检测结果显示，乳酸菌发酵的小米馒头风味物质较小米 酵母馒头更丰富。研究为小米馒头加工及综合利用提供了有益的参考。 |
| 英文摘要: |
| In order to improve the quality of millet steamed bread, with millet flour and wheat flour as raw materials, Saccharomyces cerevisiae, Weissella cibaria, Pediococcus acidilactici and Lactobacillus fermentum were screened from millet old flour dough to prepare millet steamed bread by co-fermentation, and the effects of fermentation temperature, fermentation time and lactobacillus additions on the texture, sensory quality and specific volume of millet steamed bread were studied. On this basis, using the composite score of CQI as the response value, the optimal process of millet steamed bread was optimized by using the Box-Behnken experiment. The results showed that the influence of each factor on the sensory scores of millet steamed buns was ranked in descending order as follows: fermentation temperature, fermentation time, and lactic acid bacteria addition. The optimal product process of millet steamed bread fer?mented by lactic acid bacteria was: fermentation temperature 35 ℃, fermentation time 90 min, and lactic acid bacteria addition 0.11% (in terms of the mass of the mixed powder), and the comprehensive score CQI of millet steamed bread prepared with the formula was 82.547, which was not much different from the predicted value of 83.033. The pH of millet yeast dough was 5.62 and titratable acidity was 2.41 °T, the pH of millet old flour dough was 4.68 and titratable acidity was 4.56 °T, and the pH of compound lactobacillus fermented millet dough was 4.86 and titratable acidity was 3.94 °T. The lactic acid bacteria-fermented millet bread had higher specific volume and sensory scores, and the addi?tion of lactic acid bacteria reduced the hardness and chewiness of millet bread, and improved the elasticity and cohe?sion.The volatile substances detection results of millet steamed bread indicated that the flavor substances of the lactic acid bacteria-fermented millet steamed bread were richer than that of the millet yeast steamed bread. Which provides a useful reference for the processing and comprehensive utilization of millet steamed bread. |
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