不同商业酵母馒头发酵风味及品质分析

Analysis of fermentation flavor and quality of steamed breads fermented by different commercial yeasts

利用固相微萃取与气质(SPME-GC-MS)联用技术对五种商业酵母馒头进行风味物质测定,并通过模糊数学综合评价法对样品进行感官评价。结果显示,商业酵母发酵馒头中的挥发性成分种类相似;通过主成分分析(PCA)可知不同种类酵母发酵馒头关键性风味物质存在差异;结合聚类分析(CA)发现不同种类干酵母、半干酵母制得的发酵馒头风味差异明显,不同种类鲜酵母添加量较少、面团醒发时间较短时,其发酵馒头风味相似度很高,只有增大酵母添加量并延长醒发时间,不同种类鲜酵母发酵馒头风味才会发生显著性变化。在感官评价中,干酵母评价分数要优于鲜酵母。基于感官评价、主成分分析和聚类分析得出结论:选择不同酵母品种,通过控制酵母添加量和醒发时间可显著影响馒头的风味及品质。

The flavor substances of the steamed breads fermented by five commercial yeasts were determined by SPME-GC-MS,and sensory evaluation on each sample was analyzed by fuzzy mathematics comprehensive evaluation method.The test results showed that the volatile components in steamed breads by commercial yeasts were similar.Through the principal component analysis(PCA),it was found that there were differences in the key flavor substances of steamed breads fermented by different yeasts.Combined with cluster analysis(CA),there were significant differences between steamed breads fermented by dry yeast and semi-dry yeast.When the addition of bulk yeast(fresh yeast)was small and the waking time of the dough was short,the similarity of the steamed bread was very high.Only by increasing the amount of fresh yeast and extending the waking time of the dough,different types of steamed breads had significant changes.In the sensory evaluation,the sensory score of steamed breads by commercial dry yeast was better than that by commercial fresh yeast.Based on sensory evaluation,principal component analysis and cluster analysis,it is concluded that the flavor and quality of steamed bread could be significantly affected by yeast addition and waking time.