Optimization of Sourdough Fermentation Process of Hamburger Bread by Response Surface Analysis
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摘要: 为优化选出抑青霉菌效果最好的汉堡面包种面发酵基质及工艺，本文通过单因素实验结合Box-behnken响应面试验进行优化，以种面对青霉菌的抑菌率作为评价指标，选出最优的发酵剂和糖种类等发酵工艺，并对最优条件下制作的汉堡面包的理化性质、微生物数量、感官、质构以及保质期等指标进行测定。结果表明，最优发酵工艺为种面中添加乳酸菌发酵剂B和蔗糖，蔗糖浓度选择4.1%，发酵时间及温度分别选择20 h和30℃。此条件下发酵后的种面对青霉菌的抑菌率为32.67%，与理论预测值相比，其相对误差约为4.41%。最优发酵工艺下制作的汉堡面包抑菌效果较好且具备良好的理化特性，其中酸价2.68 mg/g、比容3.07 mL/g、过氧化值0.15 g/100 g、硬度1158.65 g、弹性0.88 mm。冷却包装2 h后菌落总数及霉菌均未检出，在20℃室温下保质期长至15 d。Abstract: In order to optimize the fermentation substrate and technology of hamburger bread sourdough with the best inhibition effect on Penicillium, the single factor experiment combined with Box-behnken response surface experiment was performed to optimize the fermentation process. The bacteriostasis rate of sourdough to Penicillium was taken as evaluation index to select the optimal fermentation process such as starter and sugar type. Subsequently, the physicochemical indexes, microbial quantity, sensory, texture and shelf life of hamburger bread were determined under the optimal conditions. The optimum fermentation parameters were as follows: Lactic acid bacteria starter B and sucrose were added to sourdough, sucrose content 4.1%, fermentation time 20 h, and fermentation temperature 30℃. Under these conditions, the bacteriostatic rate of sourdough was 32.67%, compared with the theoretical predicted value, the relative error was 4.41%. The hamburger bread made under the optimal fermentation process has great antibacterial effect and physicochemical properties: Acid value 2.68 mg/g, specific volume 3.07 mL/g, peroxide value 0.15 g/100 g, hardness 1158.65 g, elasticity 0.88 mm. After the hamburger bread was cooled and packaged for 2 hours, the colony count and mold were not detected, and the shelf life was as long as 15 days at 20℃.
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