不同商业酵母馒头发酵风味及品质分析

不同商业酵母馒头发酵风味及品质分析

刘丹蕾滕超^*，汤回花 '鹿发展匡金宝3,杨文静3

(1.北京工商大学食品质量与安全北京实验室，北京100048;2.北京工商大学北京市食品添加剂工程技术研究中心，北京100048;

3.安琪酵母股份有限公司，湖北宜昌443003)

摘要:利用固相微萃取与气质(SPM E-G C-M S)联用技术对五种商业酵母馒头进行风味物质测定，并通过模糊数学综合评价法对样品进行感官评价。结果显示，商业酵母发酵馒头中的挥发性成分种类相似;通过主成分分析(P C A)可知不同种类酵母发酵馒头关键性风味物质存在差异;结合聚类分析(C A)发现不同种类干酵母、半干酵母制得的发酵馒头风味差异明显，不同种类鲜酵母添加量较少、面团醒发时间较短时，其发酵馒头风味相似度很高，只有增大酵母添加量并延长醒发时间，不同种类鲜酵母发酵馒头风味才会发生显著性变化。在感官评价中，干酵母评价分数要优于鲜酵母。基于感官评价、主成分分析和聚类分析得出结论:选择不同酵母品种，通过控制酵母添加量和醒发时间可显著影响馒头的风味及品质。

关键词:酵母;馒头;挥发性成分;感官评价

中图分类号：TS213.2 文章编号：0254-5071 (2019)01-0059-07 doi:10.11882/j.issn.0254-5071.2019.01.012引文格式:刘丹蕾，腾超，汤回花，等.不同商业酵母馒头发酵风味及品质分析J].中国酿造，2019,38(1):59-65.

Analysis of fermentation flavor and quality of s teamed breads fermented by different commercial yeasts L IU D a n le i' T E N G Chao1'T A N G H uihua1，2, L U Fazhan1,2, K U A N G Jinbao3, Y A N G W enjing3 (l.B eijing Laboratory o f F ood Quality and Safety，Beijing Technology and Business University，Beijing 100048, China;

2.Beijing Engineering and Technology R esearch Center for F ood A dditives，Beijing Technology and Business University，

Beijing 100048, China; 3.Angel Yeast Co.，Ltd.，Yichang 443003, China)

Abstract: The flavor substances o f the steamed breads fermented by five commercial yeasts were determined by SPME-GC-MS，and sensory evalua­tion on each sample was analyzed by fuzzy mathematics comprehensive evaluation method. The test results showed that the volatile components in steamed breads by commercial yeasts were similar. Through the principal component analysis (PC A)，it was found that there were differences in the key flavor substances o f steamed breads fermented by different yeasts. Combined w ith cluster analysis (C A)，there were significant differences between steamed breads fermented by dry yeast and semi-dry yeast. When the addition o f bu lk yeast (fresh yeast) was small and the waking time o f the dough was short, the sim ilarity o f the steamed bread was very high. O nly by increasing the amount o f fresh yeast and extending the waking time o f the dough，different types o f steamed breads had significant changes. In the sensory evaluation，the sensory score o f steamed breads by commercial dry yeast was better than that by commercial fresh yeast. Based on sensory evaluation，principal component analysis and cluster analysis，it is concluded that the flavor and quality o f steamed bread could be significantly affected by yeast addition and waking time.

Key words：yeast; steamed bread; volatile compounds; sensory evaluation

馒头是我国重要的传统主食，又被称为“蒸制面包”(steamed bread)[1-2]。每年我国40°%的小麦及进口小麦用于

馒头生产[3]。在面制品总市场中，馒头占据了 30%以上的份 额％，现已证实馒头发酵剂对其品质具有极大影响[6]，目前用于馒头生产的发酵剂主要分为商业酵母和传统老 面，商业酵母发酵力强，使得馒头制作过程更为快捷[7]。我 国市场中的商业酵母主要包括干酵母、鲜酵母和半干酵母 等，干酵母是经脱水干燥处理程序获得的粉状类酵母;鲜 酵母即指一种没有经过干燥、造粒工艺的酵母，其产品黏 结成块;半干酵母是脱水时保留一定水分的粉状酵母，兼具干酵母和鲜酵母的部分优点。近年来多数研究只针对干 酵母馒头进行挥发性物质分析，因此，本研究旨在通过对五 种商业酵母进行实验，设计不同的酵母添加量和醒发时间，采用固相微萃取(solid-phase microextraction，SPME)[8]的前 处理方法来萃取馒头样品中的挥发性物质，利用气相色谱- 质谱联用（gas chromatography-mass spectrometry，GC-MS)

检测萃取到的物质，在美国国家标准技术研究所(national institute of standards and technology，NIST)库中进行检索，

同时成立感官评价小组进行感官评分，综合考察馒头品质 情况，为馒头工业化提供一定的理论基础与参考依据[7]。

收稿日期：2018-08-24 修回日期：2018-11-05

基金项目：国家自然科学基金资助项目（31671793,31201449)

作者简介:刘丹蕾（1994-),女，硕士研究生,研究方向为食品生物技术。*通讯作者:滕超(1981-),男,副教授，博士,研究方向为食品生物技术。