粗糙脉孢菌发酵改性黑小麦麸皮馒头配方优化及其品质分析

Formula optimization of the black wheat bran steamed bread modified by the fermentation of Neurospora crassa and its quality analysis

以黑小麦粉、粗糙脉孢菌(Nc)发酵改性黑小麦麸皮(BWB)为主要原料,制备Nc-BWB馒头。以馒头感官评分、比体积及宽高比为综合评价指标,通过单因素试验和响应面试验优化馒头配方,并对其色度、质构和挥发性风味物质进行分析。结果表明:最佳配方为以Nc-BWB与黑小麦粉总质量计,Nc-BWB添加量8%、水添加量49%、酵母添加量1%,在此条件下制得的Nc-BWB馒头综合评分为87.25。与BWB馒头和纯黑小麦粉馒头相比,Nc-BWB馒头L^(*)值最低,a^(*)值最高。Nc-BWB馒头中醇类、萜烯类、杂环类挥发性物质相对含量最多;四氢薰衣草醇、苯乙醛、反式-2,4-癸二烯醛、丙位壬内酯、亚油酸乙酯、α-石竹烯是Nc-BWB馒头中独有的风味物质。质构分析表明,用Nc发酵改性后的BWB制备馒头对其品质起到了改善作用。

Black wheat flour and modified black wheat bran(BWB)fermented by Neurospora crassa(Nc)were used to prepare Nc-BWB steamed bread.Taking sensory score,specific volume and width height ratio as comprehensive evaluation indexes,the formula of steamed bread was optimized by single factor test and response surface test,and its color,texture and volatile flavor substances were analyzed.The results showed that the optimal formula was based on the total mass of Nc-BWB and black wheat flour,the addition amount of Nc-BWB 8%,water 49%and yeast 1%.The comprehensive score of Nc-BWB steamed bread prepared under the conditions was 87.25.Compared with BWB steamed bread and pure black wheat flour steamed bread,Nc-BWB steamed bread had the lowest L^(*)value and the highest a^(*)value,and the highest relative content of alcohols,terpenes and heterocyclic volatile substances.Tetrahydrolavandol,phenylacetaldehyde,trans-2,4-decadienal,r-nonanolactone,ethyl linoleate,andα-caryophyllene were unique flavor substances found in Nc-BWB steamed bread.Texture analysis showed that BWB modified by Nc fermentation could improve the quality of steamed bread.