蒲城椽头馍中酿酒酵母菌和戊糖片球菌配比优化

Optimized Combination of Saccharomyces cerevisiae and Pediococcus pentosaceus as Starter Culture for Chuantou Steamed Bread

为研究酿酒酵母菌和戊糖片球菌不同配比对蒲城椽头馍主要特性的影响,获得2种菌的最佳配比,分别按酿酒酵母菌与戊糖片球菌质量比10∶1、1.5∶1、1∶1、1∶1.5、1∶10加入面粉中,制作5份椽头馍,并对其与非物质文化遗产传承人所制作的椽头馍进行pH值、质构及香气等特性检测比较研究。实验结果表明:随着戊糖片球菌比例的增大,椽头馍的pH值呈先降低后升高趋势,在1∶1时达到最低;采用主成分-因子分析椽头馍的质构特性,确定5份椽头馍样品的综合评分,得出酿酒酵母菌与戊糖片球菌质量比为1∶10和1∶1时,椽头馍的质构特性较好;5份椽头馍呈现出不同的风味物质,其中酿酒酵母菌与戊糖片球菌配比为1∶1和1∶10的样品均检测到15种挥发性产香物质,种类最丰富,且配比为1∶1的样品中酮类、醇类、酯类、酸类关键物质相对含量较高。通过感官评价及与非物质文化遗产传承人制作椽头馍样品的pH值、质构、风味等主要特性指标对比,确定酿酒酵母菌与戊糖片球菌质量比1∶1为最佳发酵菌配比。

In an effort to understand the effect of co-fermentation with Saccharomyces cerevisiae and Pediococcus pentosaceus at different ratios on the quality characteristics of Pucheng Chuantou steamed bread and hence obtain the optimal ratio,5 steamed bread samples were made with combined starter cultures of Saccharomyces cerevisiae and Pediococcus pentosaceus at ratios of 10：1,1.5：1,1：1,1：1.5,and 1：10,and their pH,texture and aroma were evaluated and compared with those of the sample made by the successor of intangible cultural heritage. The results showed that pH increased firstly and then decreased with increasing proportion of Pediococcus pentosaceus,reaching a minimum at a ratio of 1：1. The texture was evaluated by principal component analysis,and the overall sensory scores were established. It was found that better texture characteristics were obtained at ratios of Saccharomyces cerevisiae and Pediococcus pentosaceus of 1：10 and 1：1. The five steamed bread samples were diverse in flavor,and the highest number（15） of volatile aroma substances was detected from each of the steamed bread samples made with 1：1 and 1：10 mixtures of Saccharomyces cerevisiae and Pediococcus pentosaceus,with the former containing higher contents of ketones,alcohols,esters and acids. Overall,Chuantou steamed bread made with 1：1 mixture of Saccharomyces cerevisiae and Pediococcus pentosaceus was the best in terms of sensory evaluation,pH,texture and flavor.