植物乳杆菌-Gm4发酵制备酸面团粉的工艺优化

本研究以分离自传统酸面团的一株植物乳杆菌-Gm4（Lactobacillus plantarum-Gm4, LP-Gm4）为研究对象，在单因素实验的基础上，按Box-Behnken中心组合原理设计响应面试验优化LP-Gm4发酵工艺条件，并采用低温烘干技术制备酸面团粉。研究结果表明，LP-Gm4的最佳发酵工艺参数为:发酵温度31.8 ℃、发酵时间13.5 h、LP-Gm4添加量10 lg（CFU/g）小麦粉。采取该工艺条件制得的酸面团粉，pH3.51，TTA值为17.8，LP-Gm4菌数为7.2×108 CFU/g。采取馒头的一次发酵工艺，将LP-Gm4酸面团粉与活性干酵母用于馒头制备，通过感官评价分析，发现酸面团粉制备的馒头，在表皮结构、内部弹性、口感、滋味和气味上均优于酵母馒头。

Process Optimization of Lactobacillus plantarum-Gm4 Fermentation for Sourdough Powder

This study determined to investigate a strain of Lactobacillus plantarum-Gm4 (LP-GM4) isolated from the traditional sourdough. A response surface experiment was designed according to Box-Behnken central combination principle to optimize the fermentation conditions of LP-Gm4 based on the single factor experiment, and low temperature drying technology was used to prepare sourdough powder. The results showed that the optimal fermentation parameters of LP-GM4 were as follows: fermentation temperature of 31.8 ℃, fermentation time of 13.5 h and LP-Gm4 adding amount of 10 lg(CFU/g) wheat flour. The pH, TTA value and LP-GM4 bacteria count of the sourdough powder were 3.51, 17.8 and 7.2×108 CFU/g, respectively. The sourdough inoculated with LP-Gm4 and active dry yeast were used to prepare the steamed bread, using the single time fermentation progress. The skin structure, internal elasticity, taste and smell of the steamed bread were determined to be superior compared to the yeast steamed bread.