多菌种酵制多孔挂面的品质及风味物质分析

    Analysis of quality and flavor substances of cellular noodles leavened by multiple strain

    • 摘要: 为探究多菌种对多孔挂面品质及风味的影响,对添加不同乳酸菌和酵母菌的多孔挂面进行蒸煮特性、色泽、pH值和植酸含量的测定,并运用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术检测酵制多孔挂面的风味物质。结果表明:与未发酵的挂面相比,酵制多孔挂面的最佳蒸煮时间显著缩短(P<0.05)、吸水率和蒸煮损失率略增加、色泽变化不明显、pH值略降低、抗营养物质植酸含量显著降低(P<0.05);采用GC-MS在酵制多孔挂面中共检测到64种挥发性风味物质,其中醇类2种、醛类4种、烃类37种、酯类16种、酚类2种、其他类3种,添加嗜酸乳杆菌、植物乳杆菌和酵母菌的样品中检出风味成分最多,达到27种;ROAV分析显示酵制多孔挂面共有的关键风味物质(ROAV ≥ 1)有2-甲基丁醇、正己醛、壬醛、癸醛。乳酸菌和酵母菌的复配使用不仅改善了多孔挂面品质,也在一定程度上丰富了其风味。

       

      Abstract: The purpose of this study was to investigate the effect of different lactic acid bacteria and yeast compound fermentation on the cooking characteristics, color, pH value, phytic acid content and flavor substances of fermented cellular noodles. In this experiment, the technology of headspace solid-phase microextraction-gas chromatography-mass spectrometry was used to detect the flavor substances of fermented cellular noodles. Compared with unfermented noodles, the optimal cooking time of fermented noodles was significantly shorter (P<0.05), and among them, the cooking time of sample 8 was the shortest. Furthermore, the water absorption rate and cooking loss rate increased slightly, the color change was not significant, the pH value was slightly reduced, the acid content was significantly decreased (P<0.05), and among them, the phytic acid content of sample 8 was reduced by 78%. The results showed that Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei and yeast could degrade phytic acid significantly. A total of 64 volatile flavor compounds were detected in fermented cellular noodles by GC -MS, including 2 kinds of alcohols, 4 kinds of aldehydes, 37 kinds of hydrocarbons, 16 kinds of esters, 2 kinds of phenols, and 3 kinds of other kinds. In cellular noodles fermented by a kind of lactic acid bacteria and yeast, there were 25 kinds of flavor substances detected in sample 3, including 2 kinds of alcohols, 3 kinds of aldehydes, 10 kinds of esters, 8 kinds of hydrocarbons, 1 kind of phenols, and 1 kind of other type, of which esters accounted for a higher proportion, and ethyl palmitate (47.92%) was the main one. In cellular noodles fermented by two kinds of lactic acid bacteria and yeast, there were 27 kinds of flavor substances detected in sample 6, including 2 kinds of alcohols, 4 kinds of aldehydes, 6 kinds of esters, 14 kinds of hydrocarbons, and 1 kinds of phenols, of which esters accounted for a higher proportion. A total of 23 flavor substances were detected in fermented cellular noodles (sample 8) made of three kinds of lactic acid bacteria and yeast, including 2 kinds of alcohols, 3 kinds of aldehydes, 4 kinds of esters, 13 kinds of hydrocarbons, and 1 kinds of phenol. ROAV analysis showed that the key flavor compounds (ROAV ≥ 1) in fermented cellular noodles were 2-methylbutanol, n-hexanal, nonanal, and decanal. In conclusion, lactic acid bacteria and yeast could synergistically improve the quality characteristics of fermented noodles and enriched the flavor of samples.

       

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