Optimizing Lactic Acid Bacteria Fermented Hollow Noodle Production Using Response Surface Methodology
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Abstract:
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.
