Effects of Freezing and Frozen Storage Conditions on the Viability of Lactobacillus in Frozen Sourdough
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摘要: 与普通发酵剂相比，传统酸面团发酵面制品具有更好的风味、营养特性和货架期。但传统酸面团组分复杂，难以实现商品化生产。采用冷冻技术保存酸面团，以乳酸菌为研究对象，考察冷冻冻藏条件对乳酸菌活力的影响，结果表明5种冷冻冻藏因素均对乳酸菌活力影响显著。冻藏时间、冻融循环与乳酸菌活力之间呈线性关系，随着冻藏时间的延长和冻融循环次数的增加，乳酸菌的活菌数和产酸能力显著下降。冻结速率、加水量和GSH添加量对乳酸菌活力的影响为非线性。经过响应曲面试验优化，保持冷冻酸面团中乳酸菌活力的最佳冷冻冻藏条件为冻结速率13.00 mm/h，加水量45%，GSH添加量0.35%。在此条件下，乳酸菌产酸能力ΔpH可保持为1.90，活菌数为7.8×106个/g，具备较好的再发酵能力。Abstract: Flour products fermented by traditional sourdough present better flavour, nutritional properties, and longer shelf life compared to that fermented by leavening agents.However, it is difficult to realize its commercial production due to the complex composition of traditional sourdough.Frozen technology was applied to preserve traditional sourdough, and effects of several freezing and frozen storage conditions on the viability of lactobacillus were investigated in order to maintain fermentative capability of microorganism in frozen sourdough.The results showed that five frozen storage factors had significant effects on the viability of lactobacillus.There was a linear relationship between frozen storage time and freeze-thaw cycles and the viability of lactobacillus.The survival rate and acid-producing capacity of lactobacillus significantly decreased with the prolongation of frozen storage time and the increase of freeze-thaw cycles.Effects of freezing rate, water addition amount, and GSH addition level on the viability of lactobacillus showed nonlinear.The optimal freezing and frozen storage conditions for maintaining the viability of lactobacillus in frozen sourdough were freezing rate 13.00 mm/h, water addition amount 45%, and GSH addition level 0.35%, which was optimized by response surface method.On the selected condition, the acid-producing capacity and survival rate of lactobacillus were 1.90 and 7.8×106, respectively, which indicated lactobacillus having refermentation capability.The results of this research provide a new research approach for stable preservation of traditional sourdough and technical supports for the commercial production of sourdough.
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