速冻和缓冻处理对冷冻酸面团中乳酸菌活力的影响

陈迪; 张滨; 王金水

速冻和缓冻处理对冷冻酸面团中乳酸菌活力的影响

河南工业大学生物工程学院, 河南郑州 450001

基金项目:

国家自然科学基金项目(31571780)

河南省高等学校重点科研项目(18A550002)

河南工业大学高层次人才科研启动基金项目(31401078)

河南工业大学校基金(2017QNJH11)

详细信息

作者简介:
陈迪(1986-),女,河南洛阳人,博士,讲师,研究方向为食品生物技术

通讯作者:
王金水,教授,E-mail:jinshuiw@163.com

中图分类号: TS211.4
计量
- 文章访问数: 70
- HTML全文浏览量: 5
- PDF下载量: 21
出版历程
- 收稿日期: 2017-04-19
- 网络出版日期: 2022-09-29
- 刊出日期: 2022-09-29

EFFECTS OF QUICK-FREEZING AND SLOW-FREEZING ON ACTIVITY OF LACTIC ACID BACTERIA IN FROZEN SOURDOUGH

School of Biotechnology Engineering, Henan University of Technology, Zhengzhou 450001, China

摘要

摘要: 酸面团是我国传统面制食品发酵剂，由于其组分复杂难以实现商品化生产。食品冷冻技术为酸面团的保存提供了新的研究思路，但低温会影响乳酸菌的活力。为了找到适合于酸面团的冷冻保藏方法，比较了速冻（-80℃冷冻18 min）和缓冻（-20℃冷冻1 h）处理对冷冻酸面团中乳酸菌在冻藏期间（-20℃，28 d）活力的影响，结果表明：随着冻藏时间的延长，乳酸菌的存活率和产酸能力显著下降；相同冻藏时间下，速冻组的存活率高于缓冻组；在冻藏28 d后，速冻组乳酸菌的存活率是缓冻组的1.2倍。在冻藏前期（0～7 d），两种处理条件下乳酸菌的产酸能力没有显著变化；在冻藏中后期（14～28 d），速冻组酸面团的pH显著低于缓冻组，而总酸度值显著高于缓冻组，说明在冻藏中后期速冻组乳酸菌的产酸能力高于缓冻组。总体而言，在冻藏期间速冻处理比缓冻处理更好地保持了酸面团中乳酸菌的活力，研究结果可为实现酸面团的商品化生产提供技术支撑。
- 冷冻酸面团 /
- 速冻 /
- 缓冻 /
- 存活率 /
- 产酸能力
Abstract: Sourdough is a starter culture of traditional flour products,but it is difficult to realize commercial production due to its complicated components.Food freezing technology is an effective method to control quality stability of sourdough,however,low temperature will affect the activity of lactic acid bacteria.In order to find a freezing preservation method for sourdough,the activity of lactic acid bacteria in frozen sourdough which was treated with quick-freezing (freezing for 18 min at-80℃) and slow-freezing (freezing for 1 h at-20℃) during storage (stored for 28 d at-20℃) was investigated.The results showed that the survival rate and acid-producing capacity of lactic acid bacteria decreased significantly with storage time;the survival rate of lactic acid bacteria in quick-freezing group was higher than that in slow-freezing group at the same storage period;the survival rate of lactic acid bacteria in quick-freezing group was 1.2 times that in the slow-freezing group after freezing storage for 28 days;the acid-producing capacity of lactic acid bacteria in the two groups had no significant differences at the beginning of storage (0 to 7 days);and the pH of sourdough in quick-freezing group was significantly lower than that in slow-freezing group at the middle and later stage of storage (14 to 28 days),but the total acid value of sourdough in quick-freezing group was significantly higher than that in the slow-freezing group,which indicated that the acid-producing capacity of lactic acid bacteria in quick-freezing group was higher than that in slow-freezing group at the middle and later stage of storage.In general,quick-freezing treatment is superior to the slow-freezing treatment in keeping the activity of lactic acid bacteria in sourdough during freezing storage.The results of this experiment would provide technical supports for the commercial production of sourdough.
- frozen sourdough /
- quick-freezing /
- slow-freezing /
- survival rate /
- acid-producing capacity

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施引文献(6)

期刊类型引用(2)

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2.	黄桂东，黄伟志，冯结铧，唐素婷，吴子蓥，钟先锋. 冻藏时间对冷冻面团馒头品质的影响. 现代食品科技. 2018(08): 44-51 . 百度学术