植物乳杆菌发酵对鲜湿米粉品质的影响:Ⅱ.食味品质

摘要

研究对比了L.23、L.23169和L.22699 3株不同来源的植物乳杆菌发酵对鲜湿米粉蒸煮、色度和风味的影响.结果表明,发酵48 h时,L.23和L.22699组鲜湿米粉的断条率无显著差异,均优于L.23169;3组米粉的蒸煮损失率均无显著差异.白度指标,L.23组显著优于其他2组.电子鼻分析风味指标发现3株茵发酵的产品之间存在差异,SPME/GC/MS测定证实L.23发酵的鲜湿米粉挥发性风味物质最具有米香特色.感官评定亦得出L.23发酵制备的鲜湿米粉食味品质最好的结论.综合考虑食味品质,L.23是3株植物乳杆菌中最适合用于鲜湿米粉发酵的品种.%The effect of different Lactobacillus plantarum strains,namely L.23,L.23169,and L.22699,on the cooking properties,color,and flavor of fresh rice noodles were investigated.The proportions of broken noodles after 48 hours fermentation by L.23 and L.22699 were not significantly different,but both were superior to the L.23169.There was no significant difference in cooking loss rate among the three groups.The noodles fermented by L.23 were whiter than those fermented by the other two strains.The electronic nose analysis flavor index indicated that the bacterial fermentation products differed among the three treatments.The SPME-GC/MS analyses of volatile flavor substances indicated that the fresh rice noodles produced by fermentation by L.23 had the most fragrant characteristics.A sensory evaluation indicated that the noodles fermented by L.23 also had the best eating quality.Based on all the findings,L.23 was concluded to be the most suitable variety for fermenting fresh rice noodles among the three strains of Lactobacillus plantarum.