醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响

doi:10.11924/j.issn.1000-6850.casb17070012

中国农学通报 ›› 2018, Vol. 34 ›› Issue (22): 150-155.doi: 10.11924/j.issn.1000-6850.casb17070012

醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响

高玲玲,张康逸

河南省农业科学院农副产品加工研究中心粮食研究室,河南省农业科学院农副产品加工研究中心粮食研究室

收稿日期:2017-07-04 修回日期:2017-07-20 接受日期:2017-08-17 出版日期:2018-08-07 发布日期:2018-08-07
通讯作者: 张康逸
基金资助:
河南省重大科技专项“鲜食谷物规模化加工关键技术研究及其产业化示范”(151100111300)；河南省科技开放合作项目“青麦仁预制菜肴加工中品质形成与品质调控关键技术研究”(152106000054)。

Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process

Received:2017-07-04 Revised:2017-07-20 Accepted:2017-08-17 Online:2018-08-07 Published:2018-08-07

摘要/Abstract

摘要： 为提高青麦仁馒头蒸制品质，以青麦仁面团为研究对象，通过研究其醒发过程中菌相变化，探讨其与面团醒发过程中生化指标（水分含量、TTA、pH）及青麦仁馒头感官品质的相关性。结果显示，随着面团醒发时间的延长，醋酸菌数量及总酸呈缓慢升高趋势，pH呈下降趋势；酵母菌、乳酸菌的数量先升后降，在醒发40min时达到最大值，此时含水量最高。相关性分析表明，面团醒发过程中菌相与生化指标及青麦仁馒头感官品质均具有相关性。其中，菌落总数与pH呈极显著相关（p＜0.01），与含水量、总酸及感官评分呈显著相关（p＜0.05）；酵母菌与pH、含水量及感官品质呈极显著相关；乳酸菌与感官评分呈极显著相关；醋酸菌与pH、总酸呈极显著相关。面团醒发40min时蒸制的青麦仁馒头感官评分最高，达82.75分；对青麦仁馒头感官品质影响最大的是酵母菌和乳酸菌。

关键词: 太阳总辐射, 太阳总辐射, 日照时数, 太阳能评估, 湖南省

Abstract: To improve the sensory quality of the steamed buns with green wheat berry, the dough was researched as the object to investigate the correlation of microflora with biochemical index(moisture、TTA、pH) and sensory quality of the steamed buns. The result displayed that with the time delayed, the number of acetic acid bacteria and total acid slowly rised, pH showed a downward trend; The amount of yeast, lactic acid bacteria and then decreased, reached the maximum value in proofing 40min, at the highest water content. Correlation analysis shows that, the microflora and biochemical index and sensory quality were correlated. The total number of bacteria was highly significantly associated with pH (p<0.01), which was significantly associated with water content, total acid and sensory quality(p<0.05); yeast was highly significantly associated with pH, water content and sensory quality. The lactobacillus was highly significantly related to the quality of the senses; The acetic bacteria was significantly associated with pH and total acid. When the dough was fermented at 40min, the steamed buns with green wheat berry had the highest sensory score of 82.75; the most influential factors in the sensory quality of the steamed buns with green wheat berry were the yeast and lactobacillus.

高玲玲,张康逸. 醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响[J]. 中国农学通报, 2018, 34(22): 150-155.

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醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响

Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process

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