魔芋酸面团面包的研制

Development of Konjac Sourdough Bread

摘要: 近年来，人们对食品健康的要求不断提高，魔芋作为一种天然绿色食品逐渐得到人们的广泛关注。本研究以魔芋、面粉、水为原料，接种植物乳杆菌制作酸面团，并将其应用于魔芋酸面团面包生产中。通过设计单因素试验来确定魔芋粉的添加量、植物乳杆菌接种量、发酵温度、发酵时间四个因素对魔芋酸面团面包感官品质的影响，并利用正交试验确定魔芋酸面团面包最佳工艺参数。试验结果表明，当魔芋粉添加量为20%，植物乳杆菌接种量为2%，发酵温度为40℃，发酵时间2 h时，魔芋酸面团面包外形饱满匀称、色泽金黄、组织细腻、口感松软，具有酸面团发酵的独特香味，感官品质最佳。

Abstract: In recent years, with the continuous pursuit of food health, konjac as a traditional green food has gradually been concerned by people. In this study, konjac, flour and water were used as raw materials to inoculate Lactobacillus plantarum to produce sourdough, which was used in konjac sour-dough bread production. The effects of the addition of konjac, inoculation amount of Lactobacillus plantarum, fermentation temperature and fermentation time on the sensory quality of konjac sourdough bread were determined by single factor experiment. The optimum technological parameters of konjac sourdough bread were determined by an orthogonal experiment. The results showed that when the addition of konjac was 20%, the inoculation amount of Lactobacillus plantarum was 2%, the fermentation temperature was 40˚C and the fermentation time was 2 h, konjac sourdough bread was full in appearance, delicate in texture and soft in taste, with the unique flavor of sourdough fermentation, which has best sensory quality.