复合菌发酵米粉的制作工艺优化及其香气成分

为确定胚芽乳杆菌和酿酒酵母菌复合发酵米粉制作的最佳工艺条件,并对香气成分进行研究,本文通过单因素实验确定了胚芽乳杆菌和酿酒酵母菌生长繁殖的最佳条件,通过单因素实验和正交试验得到复合菌制作的最佳工艺条件,采用手动固相微萃取和气相色谱-质谱联用技术对不同形式发酵米粉的香气成分进行检测鉴定。结果表明,胚芽乳杆菌在30℃下培养17.5 h,酿酒酵母菌在35℃下培养16 h,可以得到较好的菌株生长状态。复合菌制作的最佳工艺条件为胚芽乳杆菌和酿酒酵母菌的比例1∶1、接浆量10%、发酵时间16 h、发酵温度30℃,可以得到感官评分为1.198和弹性值为0.896的发酵米粉。自然发酵米粉的香气成分为10种,而复合菌发酵的米粉香气成分高达18种,其中香气成分中酯类和醇类含量较高,赋予发酵米粉更浓烈的香气。

Optimization of Production Process of Fermented Rice Flour with Compound Bacteria and Its Aroma Components

The optimum technological conditions for the production of rice flour by mixed fermentation of Lacbobacillus plantarum and Saccharomyces cerevisiae were determined and the aroma components were studied. The optimum conditions for the growth and reproduction of Lacbobacillus plantarum and Saccharomyces cerevisiae were determined by single factor experiment and orthogonal experiment. The aroma components of different forms of fermented rice flour were detected and identified by manual solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS). The results showed that when Lacbobacillus plantarum was cultured at 30 ℃ for 17.5 h,Saccharomyces cerevisiae for 16 h at 35 ℃,a better growth state could be obtained. The optimum processing conditions were as follows:the ratio of Lacbobacillus plantarum to Saccharomyces cerevisiae was 1∶1,the amount of inoculation was 10%,the fermentation time was 16 h,the fermentation temperature was 30 ℃,and the rice flour withsensory value of 1.198 and elastic value of 0.896 was obtained. The aroma components of natural fermented rice flour were 10,while the aroma components of rice flour fermented by compound bacteria were as high as 18,among which the contents of esters and alcohols were higher,which gave the fermented rice flour a stronger aroma.