荞麦乳酸菌发酵工艺优化及挥发性物质分析
Optimization of Fermentation Process of Buckwheat Lactic Acid Bacteria and Analysis of Volatile Substances
马爽 1张继星 1王华 1靳亚楠 1陈馨雨 1齐景凯1
作者信息
- 1. 内蒙古民族大学 生命科学与食品学院,内蒙古通辽 028000;内蒙古民族大学 荞麦产业工程研究中心,内蒙古通辽 028000
- 折叠
摘要
为了提高荞麦利用率,以甜荞麦粉为原料,通过单因素实验和响应面实验对荞麦发酵工艺进行优化,并采用气质联用技术对发酵前后的挥发性物质进行分析.结果表明,最佳发酵条件为发酵时间 36 h、发酵温度 42℃、菌种接种量 3%、植物乳杆菌HH-LP56 和嗜热链球菌HH-ST08 菌种体积比 1∶1,在此条件下荞麦发酵液总黄酮含量为(44.603±0.219)mg/100 g,发酵液呈淡黄色,具有特殊的粮食香味.发酵后荞麦发酵液的挥发性物质中酯类、醇类、烷类、酸类含量升高,烯类和酮类含量下降.说明乳酸菌发酵不仅可以提高荞麦利用率,还可以丰富荞麦的风味,为荞麦食品的研究提供了参考.
Abstract
In order to improve the utilization rate of buckwheat,sweet buckwheat flour was used as raw material to optimize the buckwheat fermentation process through single factor experiments and response surface experiments,and gas chromatography-mass spectrometry was used to analyze volatile substances before and after fermentation.The results revealed that the optimal fermentation conditions were as follows:a fermentation time of 36 h,a fermentation temperature of 42℃,an inoculation amount of 3%,with a volume ratio of Lactobacillus plantarum HH-LP56 to Streptococcus thermophilus HH-ST08 at 1∶1.Under these conditions,the total flavonoids content in the buckwheat fermentation liquid was(44.603±0.219)mg/100 g,resulting in a light yellow fermented liquid with a distinctive grain flavor.It was observed that lipids,alcohols,alkanes,and acids increased in content after fermentation while alkenes and ketones decreased.These findings indicate that lactic acid bacteria fermentation not only improves the utilization rate of buckwheat but also enhances its flavor profile,thus providing valuable insights for further research on buckwheat-based food products.
关键词
荞麦/乳酸菌发酵/响应面法/挥发性物质Key words
buckwheat/lactobacillus fermentation/response surface method/volatile substances引用本文复制引用
基金项目
内蒙古自治区科技计划(2022YFDZ0043)
&&(GXKY22020)
出版年
2024
NETL
NSTL
万方数据