为获得乳酸菌发酵空心挂面的最优工艺条件，选取三种典型酸面团乳酸菌菌株：植物乳杆菌（Lactobacillus plantarum）、类食品乳杆菌（Lactobacillus foodlike）、发酵乳杆菌（Lactobacillus fermentum）按照1:1:1的配比和活性干酵母复合发酵，制作空心挂面，选择乳酸菌添加量、食盐添加量和发酵时间为单因素，蒸煮特性、质构特性和感官品质为评定指标，在单因素试验的基础上，使用Box-Behnken响应面设计对空心挂面的工艺进行优化。结果表明：最优工艺条件为：以面粉质量分数计，乳酸菌添加量0.90%，食盐添加量1.10%，发酵时间110 min。在此条件下制作的发酵空心挂面，与对照相比，断条率和蒸煮损失率分别下降了13.33%和15.54%，吸水率增加了47.48%，蛋白质体外消化率（IVPD）提升了13.43%，黏性下降49.01%，咀嚼性提升了13.83%，综合总分94.51，与预测值相差0.81%，综上所述，得出结论乳酸菌发酵空心挂面的最佳工艺条件为：乳酸菌质量分数0.90%，食盐质量分数1.10%，发酵时间110.00 min。该研究为空心挂面的品质提升与工业加工提供理论依据和技术指导。

To obtain the optimal process conditions for making the hollow noodles fermented with lactic acid bacteria, three typical lactic acid bacteria strains of sour dough were selected: Lactobacillus plantarum (Lp), Lactobacillus foodlike (Lpa) and Lactobacillus fermentum (Lf). They were combined in a ratio of 1:1:1 with active dry yeast for fermentation to produce hollow noodles. The amount of lactic acid bacteria and salt added, and the fermentation time were selected as single factors, while cooking characteristics, texture characteristics, and sensory quality were selected as evaluation indicators. On the basis of a single-factor test, the Box-Behnken response surface method was used to optimize the processing of hollow noodles. The results showed that the optimal process conditions were as follows: based on the mass fraction of flour, the proportion of lactic acid bacteria was 0.90%, the proportion of salt was 1.10%, and the fermentation time was 110 min. Compared with the control group, the broken rate and cooking loss rate of fermented hollow noodles prepared under these conditions decreased by 13.33% and 15.54%, water absorption increased by 47.48%, protein in vitro digestibility (IVPD) increased by 13.43%, viscosity decreased by 49.01%, chewability increased by 13.83%, and the overall score was 94.51, which was 0.81% different from the predicted value. In summary, the optimum conditions for hollow noodles fermented with lactic acid bacteria have been determined as follows: lactic acid bacteria mass fraction of 0.90%, salt 1.10%, and a fermentation time of 110.00 min. The research provides a theoretical basis and technical guidance for the quality improvement and industrial processing of hollow noodles.

江苏省高等学校自然科学研究重大项目（17KJA550004）；市校合作共建科技创新平台项目（YZ2020265）