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黄米黏豆包优良乳酸菌发酵剂的筛选与应用

邸子清 ,  齐贺 ,  洪青平 ,  杜新蕊 ,  李洪飞 ,  孙大庆

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邸子清, 齐贺, 洪青平, 等. 黄米黏豆包优良乳酸菌发酵剂的筛选与应用[J]. 轻工学报, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
引用本文: 邸子清, 齐贺, 洪青平, 等. 黄米黏豆包优良乳酸菌发酵剂的筛选与应用[J]. 轻工学报, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
shu
DI Ziqing, QI He, HONG Qingping, et al. Screening and application of lactic acid bacteria starter from proso millet Niandoubao[J]. Journal of Light Industry, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
Citation: DI Ziqing, QI He, HONG Qingping, et al. Screening and application of lactic acid bacteria starter from proso millet Niandoubao[J]. Journal of Light Industry, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
shu

黄米黏豆包优良乳酸菌发酵剂的筛选与应用

  • 1. 黑龙江八一农垦大学 国家杂粮工程技术研究中心, 黑龙江 大庆 163319;

  • 2. 黑龙江八一农垦大学 食品学院, 黑龙江 大庆 163319;

  • 3. 黑龙江八一农垦大学 黑龙江省农产品加工与质量安全重点实验室, 黑龙江 大庆 163319

    • 作者简介: 邸子清(1997—),女,黑龙江省齐齐哈尔市人,黑龙江八一农垦大学硕士研究生,主要研究方向为食品微生物与生物技术。E-mail:2987345025@qq.com;
    通讯作者: 孙大庆,sundaqing1979@163.com

  • 基金项目: 国家重点研发计划项目(2018YFE0206300)
    黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y51)
    黑龙江八一农垦大学基础培育计划项目(ZRCPY202005)

  • 中图分类号: TS201.3

Screening and application of lactic acid bacteria starter from proso millet Niandoubao

  • 1. National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China;

  • 2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;

  • 3. Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Heilongjiang Bayi Agricultural University, Daqing 163319, China

    • Corresponding author: SUN Daqing, sundaqing1979@163.com
  • Received Date: 2024-07-13
    Accepted Date: 2024-11-01

    CLC number: TS201.3

  • 摘要: 为改善黄米黏豆包的品质,以287株乳酸菌为研究对象,考查其生长能力、产酸能力、抗氧化活性及胞外多糖合成能力,并结合原位发酵实验筛选优良的黄米黏豆包乳酸菌发酵剂。结果表明:有9株乳酸菌同时具备良好的生长能力、产酸能力、抗氧化活性及胞外多糖合成能力,且在黄米酸面团中具有优良的发酵特性。与自然发酵制作的黏豆包相比,这9株乳酸菌均可显著改善黄米黏豆包的质构、亮度和感官品质,其中菌株2P01、22P07发酵制作的黄米黏豆包的质构特性最佳,菌株24M07发酵制作的黄米黏豆包的亮度最好(L*为66.82),菌株2P01发酵制作的黄米黏豆包的消费者接受度最高(感官评分为85.17分)。菌株2P01不仅具有较好的生长能力、产酸能力和抗氧化活性,且所制作的黄米黏豆包具有适中的硬度、黏度、咀嚼性及较高的感官评分,是制作黄米黏豆包的最佳发酵剂菌株。
    Abstract: In order to improve the quality of proso millet Niaodoubao, 287 strains of lactic acid bacteria were studied as research subjects. Through growth, acid production ability, antioxidant activity, exopolysaccharide synthesis capability, and in situ fermentation experiments, excellent lactic acid bacteria fermentation agents were selected for proso millet Niaodoubao. The results showed that 9 strains of lactic acid bacteria had good ability of growth, acid production, antioxidant activity, and extracellular polysaccharide synthesis ability, and had excellent fermentation characteristics in proso millet sourdough. Compared with naturally fermented Niandoubao, all 9 strains of lactic acid bacteria could significantly improve the texture, brightness, and sensory quality of proso millet Niandoubao, among which the texture properties of strains 2P01 and 22P07 were the best, the brightness (L*66.82) of strains 24M07 was the highest, and the strain 2P01 has the highest consumer acceptance (sensory score 85.17). Among them, strain 2P01 not only had better growth, acid production ability and antioxidant activity, but also produced proso millet Niandoubao with better hardness, viscosity, chewiness and sensory scores, making it the best starter strain for making.proso millet Niandoubao.
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邸子清, 齐贺, 洪青平, 等. 黄米黏豆包优良乳酸菌发酵剂的筛选与应用[J]. 轻工学报, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
引用本文: 邸子清, 齐贺, 洪青平, 等. 黄米黏豆包优良乳酸菌发酵剂的筛选与应用[J]. 轻工学报, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
shu
DI Ziqing, QI He, HONG Qingping, et al. Screening and application of lactic acid bacteria starter from proso millet Niandoubao[J]. Journal of Light Industry, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
Citation: DI Ziqing, QI He, HONG Qingping, et al. Screening and application of lactic acid bacteria starter from proso millet Niandoubao[J]. Journal of Light Industry, 2025, 40(2): 41-50. doi: 10.12187/2025.02.005
shu

黄米黏豆包优良乳酸菌发酵剂的筛选与应用

    作者简介:邸子清(1997—),女,黑龙江省齐齐哈尔市人,黑龙江八一农垦大学硕士研究生,主要研究方向为食品微生物与生物技术。E-mail:2987345025@qq.com
    通讯作者: 孙大庆, sundaqing1979@163.com
  • 1. 黑龙江八一农垦大学 国家杂粮工程技术研究中心, 黑龙江 大庆 163319;
  • 2. 黑龙江八一农垦大学 食品学院, 黑龙江 大庆 163319;
  • 3. 黑龙江八一农垦大学 黑龙江省农产品加工与质量安全重点实验室, 黑龙江 大庆 163319
  • 收稿日期: 2024-07-13
  • 录用日期: 2024-11-01
基金项目:  国家重点研发计划项目(2018YFE0206300)黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y51)黑龙江八一农垦大学基础培育计划项目(ZRCPY202005)

摘要: 为改善黄米黏豆包的品质,以287株乳酸菌为研究对象,考查其生长能力、产酸能力、抗氧化活性及胞外多糖合成能力,并结合原位发酵实验筛选优良的黄米黏豆包乳酸菌发酵剂。结果表明:有9株乳酸菌同时具备良好的生长能力、产酸能力、抗氧化活性及胞外多糖合成能力,且在黄米酸面团中具有优良的发酵特性。与自然发酵制作的黏豆包相比,这9株乳酸菌均可显著改善黄米黏豆包的质构、亮度和感官品质,其中菌株2P01、22P07发酵制作的黄米黏豆包的质构特性最佳,菌株24M07发酵制作的黄米黏豆包的亮度最好(L*为66.82),菌株2P01发酵制作的黄米黏豆包的消费者接受度最高(感官评分为85.17分)。菌株2P01不仅具有较好的生长能力、产酸能力和抗氧化活性,且所制作的黄米黏豆包具有适中的硬度、黏度、咀嚼性及较高的感官评分,是制作黄米黏豆包的最佳发酵剂菌株。

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