发酵紫苏粉对面包储藏品质影响的研究

试验将凝结芽孢杆菌和乳酸克鲁维酵母菌以比例为1:1、料水比为1:2.5、接种量为12%接种,在33℃环境下对紫苏粕固态发酵48 h后干燥,将发酵紫苏粉以一定的比例添加到面包面粉中,利用低场核磁、调制差式扫描量热仪等技术研究不同添加量的发酵紫苏粉对于储藏期面包水分分布与迁移规律、保水性、老化度、淀粉老化焓值以及脂肪氧化程度的影响。试验结果表明,随着发酵紫苏粉添加量的逐渐增大,面包失水、老化度、支链淀粉老化焓值和脂肪氧化程度(TBA)值呈下降趋势。发酵紫苏粉面包储藏期的保水性、老化度、淀粉老化焓值以及脂肪氧化程度指标均优于未加紫苏的空白组,最值分别降低了9.84%、55.56%、69.18%和58.18%;优于添加未发酵紫苏面包的对照组,最值分别降低了11.29%、12.5%、47.66%和7.35%。

Study on the Influence of Fermented Perilla Powder on the Bread Storage Quality

Bacillus coagulans and Kluyveromyces lactis with a ratio of 1:1 as mixed fermentation strain,1:2.5 ratio of water,12% inoculated quantity,the Perilla meal powder was fermented at 33 ℃,48 h. The fermented Perilla powder was added to the bread flour,using LF-NMR techniques and differential scanning calorimeter,the effect of different content of fermented Perilla powder on the moisture distribution,the migration regularity,water retention,starch aging enthalpy and the fat oxidation degree of bread during storage period were studied. Experimental results showed that the bread water loss,aging degree,branched chain starch aging enthalpy,fat oxidation degree(TBA)value,bread gradually decreased with the increase of fermented Perilla powder. Compared with control group,the water retention,aging degree of starch aging enthalpy,bread aging and the fat oxidation degree of the bread contained with fermented Perilla meal powder were better than those of bread contained with Perilla meal powder. The storage water retention,aging degree,starch aging enthalpy and fat oxidation degree index of fermented powder bread were better than that of blank group with unfermented perilla powder bread,the maximum values were reduced by 9.84%,55.56%,69.18% and 58.18% respectively,which were superior to unfermented Perilla bread(control group),the maximum values were reduced by 11.29%,12.5%,47.66% and 7.35% respectively.