植物乳酸菌M616对发酵酸面团发酵特性的影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.4 植物乳酸菌M616 对发酵酸面团发酵特性的影响 王金水，杨森，尹艳丽，张艳杰，冯景丽，周晓配 （河南工业大学生物工程学院，河南郑州450000 ） 摘要：本文研究了在酸面团发酵过程中，植物乳酸菌M616 （Lactobacillus plantarum M616 ）对面团pH 、TTA 以及糖类含量变 化的影响，并利用F3 流变式发酵仪和吹泡仪对面团发酵力及流变特性的变化进行了研究。结果表明植物乳酸菌M616 不仅对酵母菌 的生长具有一定抑制作用，而且在面团pH 和TTA 的变化过程中起主导作用；另外，乳酸菌对淀粉的降解作用大于对还原糖的吸收， 从而使面团中还原糖的含量增加，增加面团的甜味。在发酵后期，面团pH 降低至3.73 ，这在一定程度上抑制了体系中霉菌和其它杂 菌的生长。植物乳酸菌的生长代谢不仅显著提高了面团黏度、筋力，而且减缓了面团在发酵过程中韧性的降低。其中发酵酸面团对面 团黏度和筋力影响最大，发酵过程中酸面团的最大黏度和筋力可以达到酵母发酵面团的2 倍。 关键词：植物乳酸菌；酸面团；发酵特性 文章篇号：1673-9078(2015)4-83-87 DOI: 10.13982/j.mfst.1673-9078.2015.4.014 Effects of Lactobacillus plantarum M616 on the Fermentation Characteristics of Sourdough WANG Jin-shui, YANG Sen, YIN Yan-li, ZHANG Yan-jie, FENG Jing-li, ZHOU Xiao-pei (School of Biotechnology Engineering, Henan University of Technology, Zhengzhou 450000, China) Abstract: In the current work, the effect of sourdough fermentation by Lactobacillus plantarum M616 on pH, TTA, and sugar content were analyzed, and the rheofermentation properties of the sourdough were examined using an F3 Rheofermentometer and Chopin Alveograph. The results showed that L . plantarum M616 had suppressive effect on the growth of yeast and played an important role in the changes of pH and TTA. In addition, the degradation of starch by L . plantarum was higher than its absorption of reduced sugar, increasing the sugar content and sweetness of the resulting sourdough. The pH of sourdough decreased to 3.73 at the end of fermentation, which partly inhibited the growth of mold and other unwanted microorganisms. The growth and metabolism of L . plantarum M616 not only improved the dough viscosity and dough thews, but al