摘要:
本研究将不同发酵时间(0、24、48、72 h)的广西农家酒曲制备的酒酿应用到面包中,采用α-氨基态氮表征蛋白酶活力,利用激光共聚焦观察面团的超微结构,通过气质联用测定面包中的挥发性风味物质,并结合感官鉴评,对面包进行品质评价。结果表明:甜酒酿面团(FRD)发酵前后α-氨基氮含量没有显著性差异(p>0.05),但添加有48 h甜酒酿面团的网络结构最稳定。与发酵0 h甜酒酿面包(FRB)相比,48 h甜酒酿面包中酯类、醇类物质明显增多,尤其是辛酸乙酯、壬酸乙酯以及异戊醇,赋予面包更浓郁的花香和果香。除72 h甜酒酿面包外,各组面包比容没有显著性差异(p>0.05),48 h甜酒酿面包在感官鉴评中获得更高的分数,面包更易被接受。
Abstract:
Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times (0, 24, 48 and 72 h), which was then added into bread. The α-amino nitrogen content was used to characterize protease activity. The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope (CLSM) and GC-MS, respectively. The quality of the bread was determined by sensory evaluation. The results showed that there was no significant difference in α-amino nitrogen content in fermented dough containing the fermented glutinous rice (FRD) before and after fermentation (p>0.05). However, the network structure of the dough after 48 h FRD was the most stable. Compared to the bread with 0 h fermented glutinous rice (FRB), 48 h FRB contained more esters, alcohol substances, especially ethyl caprylate, ethyl decanoate and isoamyl alcohol, giving the bread a more rich floral and fruity. Except bread with 72 h fermented glutinous rice, there was no significant difference in the specific volume of each group of bread (p>0.05). Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation, thus making this bread more acceptable.