乳酸菌发酵拉制面条工艺及品质的研究

Study on Fermentation Technology and Quality of Lactic Acid Bacteria Fermented Hand-Pulled Noodles

采用乳酸菌发酵的方法,进行了发酵拉制面条工艺的优化及品质研究。探究了食盐添加量、发酵剂添加量、发酵时间和发酵温度对拉制面条拉伸性能的影响,并对拉制面条品质进行了分析。采用正交试验设计方案,优化了最佳发酵工艺条件,结果为:食盐添加量1%、发酵剂量2%、发酵温度31℃、发酵时间240 min,该条件下制成的拉制面条总评分最高,为86.35。所得到的发酵拉制面条拉伸性能及品质良好,满足人们对新类型拉制面条的要求。

The lactic acid bacteria fermentation method was used to optimize the fermentation technology and quality of the fermented hand-pulled noodles.By analyzing the effects of salt addition,starter addition,fermentation time and fermentation temperature on the tensile properties of the hand-pulled noodles,and the quality of the hand-pulled noodles were analyzed.The optimum fermentation conditions was optimized by using orthogonal experimental design and the results were adding 1%salt and 2%starter to the dough,the fermentation temperature was 31℃and the fermentation time was 240 min.Under this condition,the total score of the hand-pulled noodles was the highest,being 86.35.And the fermented hand-pulled noodles have good tensile properties and meet people’s requirements.