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.