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当前位置: 首页 > 文章 > 醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响 中国农学通报 2018 (22)
Position: Home > Articles > 醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响 Chinese Agricultural Science Bulletin 2018 (22)

醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响

作  者：
高玲玲;张康逸;康志敏;盛威;温青玉
关键词：
青麦仁;菌相变化;生化指标;面团;醒发
摘  要：
为提高青麦仁馒头蒸制品质,以青麦仁面团为研究对象,通过研究其醒发过程中菌相变化,探讨其与面团醒发过程中生化指标(水分含量、TTA、pH值)及青麦仁馒头感官品质的相关性.结果显示,随着面团醒发时间的延长,醋酸菌数量及总酸呈缓慢升高趋势,pH值呈下降趋势;酵母菌、乳酸菌的数量先升后降,在醒发40 min时达到最大值,此时含水量最高.相关性分析表明,面团醒发过程中菌相与生化指标及青麦仁馒头感官品质均具有相关性.其中,菌落总数与pH值呈极显著相关(P<0.01),与含水量、总酸及感官评分呈显著相关(P<0.05);酵母菌与pH值、含水量及感官品质呈极显著相关;乳酸菌与感官评分呈极显著相关;醋酸菌与pH值、总酸呈极显著相关.面团醒发40 min时蒸制的青麦仁馒头感官评分最高,达82.75分;对青麦仁馒头感官品质影响最大的是酵母菌和乳酸菌.
作  者：
Gao Lingling;Zhang Kangyi;Kang Zhimin;Sheng Wei;Wen Qingyu;Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences;
单  位：
Gao Lingling%Zhang Kangyi%Kang Zhimin%Sheng Wei%Wen Qingyu%Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences
关键词：
green wheat berry;;microflora change;;biochemical index;;dough;;fermentation
摘  要：
To improve the sensory quality of steamed buns of green wheat berry, the dough was taken as the material to investigate the correlation of microflora with biochemical indexes(moisture, TTA, pH value) and thesensory quality of steamed buns. The results showed that with the time extension, the number of acetic acidbacteria and the total acid rose slowly, the pH value showed a downward trend. The amount of yeast, lacticacid bacteria first increased then decreased, reaching the maximum value in proofing 40 min, at the highestwater content. Correlation analysis showed that the microflora was correlated with biochemical indexes andthe sensory quality. The total number of bacteria was highly and significantly correlated with the pH value(P<0.01), and significantly correlated with water content, total acid and sensory quality(P<0.05); yeast washighly and significantly correlated with the pH value, water content and sensory quality. The lactobacillus washighly and significantly correlated with the sensory score. The acetic bacteria had a significantly correlationwith the pH value and the total acid. When the dough was fermented for 40 min, the steamed buns of greenwheat berry had the highest sensory score of 82.75; the most influential factors on the sensory quality were the yeast and lactobacillus.

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