酵母种类对空心挂面品质的影响

为优化空心挂面生产工艺，探究不同产地的四种酵母对空心挂面品质的影响。对四种酵母不同添加量下空心挂面的膨胀指数、蒸煮特性进行分析，并对酵母菌添加量为1.6%时面团的流变发酵特性、空心挂面的质构特性、径向指数及模糊感官评价进行研究。结果表明:四种酵母所制空心挂面的膨胀指数、最佳蒸煮时间及干物质吸水率均随着酵母添加量的增加先增大后减小，并在添加量为1.6%时达到峰值。当酵母菌添加量为1.6%时，B酵母、C酵母产气速度较快，空心挂面抗断裂应力较大；四种酵母所制空心挂面中，C酵母所制挂面的径向指数、抗断裂应力最大，口感软滑。结合挂面的径向膨胀指数、截面状态、质构特性和模糊感官评价结果可知，C酵母添加量为1.6%时所制挂面的综合品质最佳。

Effect of Yeast Species on Quality of Empty-inside Noodle

In order to optimize the production process of hollow dried noodles, the effects of four kinds of yeast from different producing areas on the quality of hollow dried noodles were studied. The swelling index and cooking characteristics of hollow noodles with four kinds of yeast were analyzed. The rheological fermentation characteristics, texture characteristics, radial index and fuzzy sensory evaluation of dough with yeast addition of 1.6% were studied. Results showed that, the swelling index, the best cooking time and the water absorption rate of dry matter of the four kinds of yeasts all increased at first and then decreased with the increasing of the addition amount of yeast, and reached the peak when the addition amount was 1.6%. When the addition of yeast was 1.6%, the gas production rate of yeast B and C was faster, and the breaking stress of hollow noodles was higher, among the four kinds of hollow noodles, the radial index and breaking stress of hollow noodles made by yeast C were the largest, and the taste was soft and smooth. Combined with the radial expansion index, cross-section state, texture characteristics and fuzzy sensory evaluation results of dried noodles, the best comprehensive quality of dried noodles was obtained when the content of yeasts C was 1.6%.