任元元^1,2，孟资宽²，周泽林^1,2

（1. 四川东方主食产业技术研究院，成都 611130

2.四川省食品发酵工业研究设计院有限公司，成都 611130）

摘要：本研究探讨了超声协同植物乳杆菌+酵母菌混合发酵对马铃薯面团体积增量、流变特性和微观结构，以及马铃薯面包质构、比容、风味和老化特性的影响。结果表明：超声及发酵处理使得马铃薯面团弹性模量及黏性模量高于对照组，且频率大于2 Hz后处理组tanδ低于对照组，说明处理后的马铃薯面团弹性品质得到改善。超声协同植物乳杆菌-酵母菌混合发酵后的马铃薯无麸质面包品质得到提升，尤其是在超声功率300 W、超声处理10 min，协同0.6%植物乳杆菌+0.3%酵母菌条件下，混菌发酵后的面团体积增量最高，达到20 mL，同时SEM电镜扫描发现面团内部均匀性最好，产品的比容、弹性相比对照组提高最为显著，风味组成更加丰富，常温保藏下老化抑制效果最好。本研究可为马铃薯无麸质产品开发提供理论参考。

关键词：无麸质；协同处理；混菌发酵；品质特性

中图分类号：TS213.21    文献标识码：A    文章编号：1674-506X（2024）02-0020-0006

Effect of Ultrasonic-assisted Mixed Fermentation of Lactobacillus plantarum and Yeast on the Quality of Potato Gluten-free Bread

REN Yuanyuan^1,2, MENG Zikuan², ZHOU Zelin^1,2

(1.Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu 611130, China; 

2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu  611130, China)

Abstract: In this study, we investigated the effects of ultrasound and fermentation with Lactobacillus plantarum + Saccharomyces cerevisiae on the volume increment, rheological properties and microstructure of potato dough, as well as on the texture, specific volume, flavour and aging characteristics of potato bread. The results showed that the modulus of elasticity and modulus of viscosity of potato dough were higher than those of the control group after ultrasound and fermentation treatments, and the tanδ of the treated group was lower than that of the control group after a frequency of more than 2 Hz, indicating that the elasticity quality of the treated potato dough was improved. The quality of potato gluten-free bread was improved after ultrasound synergistic Lactobacillus plantarum-Saccharomyces cerevisiae hybrid fermentation, especially at ultrasound power of 300 W, ultrasound treatment for 10 min, and synergistic 0.6% Lactobacillus plantarum + 0.3% Saccharomyces cerevisiae, the highest incremental volume of the dough was achieved after hybrid fermentation to reach 20 mL, and at the same time, SEM scanning revealed that the best internal homogeneity was found in the dough, and the specific volume of the product, elasticity were most significantly improved compared to the control group, with richer flavour composition and the best inhibition of ageing under ambient storage. This study can provide theoretical reference for the development of gluten-free potato products.

Keywords: gluten-free; collaborative processing; mixed fermentation; quality characteristics

doi：10.3969/j.issn.1674-506X.2024.02-004

收稿日期：2023-03-14

基金项目：成都市科技计划项目“无麸质马铃薯发酵类主食新产品开发及应用”（2021-YF05-00311-SN）

作者简介：任元元（1987-），女，硕士，高级工程师。研究方向：粮油食品加工。

引用格式:任元元,孟资宽,周泽林.超声协同植物乳杆菌-酵母菌混合发酵对马铃薯无麸质面包品质的影响[J].食品与发酵科技,2024,60(2):20-25.