韩春然,牙韩琴,那治国,牛绩超,刘思琪,刘彤

• 1:哈尔滨商业大学食品工程学院
• 2:黑龙江省谷物食品与谷物资源重点实验室

摘要(Abstract)：

为进一步探究如何通过发酵改善玉米粉的品质，推进玉米在食品行业的发展，该研究以玉米碴为原料，对自然发酵、嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌以单一及组合发酵方式下玉米粉的加工特性进行研究，并对淀粉精细结构进行相关性分析。结果表明，与未发酵相比，发酵使玉米粉的水结合力、凝沉性、衰减值和回升值显著降低(P<0.05),玉米粉的凝胶强度和黏度显著提高(P<0.05),与单菌发酵相比，组合发酵对玉米粉的理化特性影响更显著(P<0.05),发酵后玉米面团的黏弹性提高(P<0.05),硬度降低(P<0.05),且嗜酸乳杆菌+酿酒酵母组合发酵后玉米面团的黏弹性最高，嗜酸乳杆菌+酿酒酵母+枯草芽孢杆菌组合发酵后玉米面团的弹性最大；对其淀粉精细结构进行分析，结果表明发酵后淀粉的粒径和结晶度显著降低(P<0.05),单菌发酵的淀粉Mw和Mn增加，组合发酵的淀粉Mw和Mn减少；发酵后的淀粉A和B_1链分布较广。菌种组合发酵对玉米粉加工特性和淀粉结构的影响较大，为玉米粉的深加工提供了参考。

关键词(KeyWords)： 发酵;精细结构;玉米粉;加工特性;嗜酸乳杆菌;酿酒酵母;枯草芽孢杆菌

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省重点研发计划指导类项目(GZ20210166);; 哈尔滨商业大学产业化项目支持计划(22CZ16)

作者(Author): 韩春然,牙韩琴,那治国,牛绩超,刘思琪,刘彤

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