乳酸菌发酵对曲奇饼干品质的影响

Effect of Lactic Acid Fermentation on the Quality of Cookies

为考察乳酸菌发酵对曲奇饼干品质的影响,选用4种酸乳发酵剂对曲奇面团进行发酵,4号发酵剂发酵效果较好,采用单因素和正交实验优化发酵条件,测定了发酵组和对照组的感官评分、理化指标及储存期微生物数量的变化。结果表明,最佳发酵条件为:发酵温度42℃、发酵时间4 h、接种量(质量分数)4.5%。经过发酵的曲奇饼干口感更香脆清新,感官评分90分,对照组80分。发酵组的还原糖质量分数、脂肪质量分数、胆固醇质量分数比对照组分别低2.67 g/hg、6 g/hg、205 mg/kg,丙烯酰胺质量分数也有所下降。乳酸菌发酵对菌落总数和大肠菌群的抑制效果明显,对霉菌总数的抑制效果不明显。实验结果为乳酸菌应用于曲奇饼干生产工业化打下理论基础。

Four youghort starters were used in cookie dough fermentation to study effect on quality.The forth agent was better than others. Fermentation conditions were optimized by single factor and orthogonal test,sensory scores、physicochemical indexes and change of microbial number of cookies with different storage time were determined. The results showed the best fermentation conditions were:fermentation temperature 42 ℃ 、fermentation time 4 h、inoculum concentration 4.5%. After fermentation the cookies tasted more fresh and crisp,sensory score was 90,control group’s sensory score was 80. Reducing sugar content,fat,cholesterol of fermentation group were lower than control group about 2.67 g/hg,6 g/hg,205 mg/kg,and acrylamide content decreased. Lactic acid fermentation exhibited inhibitory effect against total colony counts and Escherichia coli groups,exhibited weak inhibitory effect against total molds. The study provides the theoretical foundation for the lactic acid bacteria used in the production of industrial cookies.