Effects of fermentation using eight different yeast on steamed bread quality
-
摘要: 本研究对八种商用酵母制作的馒头品质进行研究,采用SMPE与GC-MS联用技术检测馒头中挥发性成分的种类与含量,成立感官评价小组对各样品进行评分。检测结果显示:酵母种类对馒头品质有显著影响,且各样品中均存在其特有挥发性成分;挥发性物质种类与感官评价得分有一定相关性,在馒头感官评价中,干酵母的表现要优于鲜酵母。Y-5样品中检测到16种挥发性物质,其感官评价得分也最高,为82.03分;Y-3样品中挥发性成分含量最多,高达137.43μg/g;挥发性成分种类最少的为X-2样品,仅有8种物质,含量为9.08μg/g;感官评价得分最低的为Y-1样品,仅为76.67分。结论:明确了酵母对馒头风味的影响,为馒头工业化生产提供理论依据。Abstract: In this study, the quality of steamed bread made from eight kinds of commercial yeast was studied.Each sample group was analysed by SPME-GC-MS, and sensorial quality was also evaluated. The results showed that the unique volatile flavor compounds existed in all samples, the yeast species had significant effect on the quality of steamed bread, sensory score was correlated with the volatile flavor compounds, and the steamed bread made from drying yeast get a higher score than that made from fresh yeast in sensory envaluation.The sample Y-5 got the highest score of 82.03 and 16 types of flavor were detected.The content of volatile components in Y-3 samples was the highest, which was as high as 137.43 μg/g. The kind and content of volatile components detected in X-2 sample were the least, containing only 8 kinds vol atile flavor compounds 9.08 μg/g.The lowest score for sensory evaluation was Y-1 sample, which was only 76.67 points. Conclusion: The influence of yeast on the floavor of steamed bread was clarified, which provided theoretial basis for the industrial production of steamed bread.
-
Keywords:
- steamed bread /
- volatile flavor compounds /
- yeast /
- sensory
-
[1] Jiang Z, Cong Q, Yan Q, et al.Characterisation of a thermostable xylanase from Chaetomium sp.and its application in Chinese steamed bread[J].Food Chemistry, 2010, 120 (2) :457-462.
[2] Wu C, Liu R, Huang W, et al.Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads[J].Journal of Cereal Science, 2012, 56 (56) :127-133.
[3] 李里特, 薛佳.论传统小麦面食的现代化与工业化[J].粮食与食品工业, 2010, 17 (5) :7-10. [4] 李里特.中国传统发酵面制品创新与面食现代化[J].粮食与食品工业, 2009, 16 (5) :1-3. [5] 马凯, 华威, 龚平, 等.顶空-固相微萃取方法分析4种发酵剂制作馒头中挥发性风味物质[J].食品科学, 2014 (16) :128-132. [6] 王宁, 卞科, 关二旗.干酵母与传统酵子发酵馒头风味物质的对比[J].粮食与饲料工业, 2015 (12) :40-44. [7] 刘晨, 孙庆申, 吴桐, 等.3种不同发酵剂馒头风味物质比较分析[J].食品科学, 2015 (10) :150-153. [8] 苏东海, 李自红, 苏东民, 等.固相微萃取分析传统老酵头馒头挥发性物质[J].食品研究与开发, 2011 (6) :94-97. [9] 苏东民, 胡丽花, 苏东海, 等.不同干酵母发酵对馒头挥发性物质的影响[J].河南工业大学学报:自然科学版, 2010 (3) :1-4, 11. [10] Elena I, Sara L, Elena R, et al.Analysis of volatile fruit components by headspace solid2-phase microextraction[J].Food chemistry, 1998, 63 (2) :281-286.
[11] Pellati F, Benvenuti S, Yoshizaki F, et al.Headspace solidphase microextraction-gas chromatography-mass spectrometry analysis of the volatile compounds of Evodia species fruits[J].Journal of Chromatography A, 2005, 1087 (1/2) :265-273.
[13] Ibanez E, Lopez-sebastian S, Ramos E, et al.Analysis of volatile fruit components by headspace solid-phase microextraction[J].Food Chemistry, 1998, 63 (2) :281-286.
[14] 苏东民.中国馒头分类及主食馒头品质评价研究[D].北京:中国农业大学, 2005. [15] Corsetti A, Settanni L.Lactobacilli in sourdough fermentation[J].Food Research International, 2007, 40 (5) :539-558.
[16] 张玉玉, 孙宝国, 陈海涛, 等.顶空-固相微萃取两种传统面酱挥发性成分的气相色谱-质谱联用分析[J].食品科技, 2012, 37 (3) :255-260. [17] Jonsdottir R, Olafsdottir G, Chanie E, et al.Volatile compounds suitable for rapid detection asquality indicatorsvof cold smoked salmon (Salmo salar) [J].Food chemistry, 2008, 109 (1) :184-195.
[18] 李培圩.面包生产工艺与配方[M].北京:中国轻工业出版社, 1999:11-13. [19] Rehman S, Paterson A, Piggott J.Flavour in sourdough breads:a review[J].Trends in Food Science&Technology, 2006, 17 (10) :s557-566.
计量
- 文章访问数: 235
- HTML全文浏览量: 20
- PDF下载量: 253
下载:
