Wanink J F, van Vliet T, Nout M J
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
Plant Foods Hum Nutr. 1994 Sep;46(2):117-26. doi: 10.1007/BF01088763.
With the view of preparing semi-liquid weaning foods of high energy content, the influence of roasting (stationary hot air treatment) and fermentation (with natural and pure culture inocula) on the viscosity of maize-sorghum-soya porridges was investigated. Roasting resulted in porridges of significantly higher viscosity (cooked porridge cooled to 40 degrees C). Porridges made from the individual ingredients (maize, sorghum, soya) did not show this behaviour. Natural fermentation of mixed ingredients resulted in lower porridge viscosities (cooked porridge cooled to 40 degrees C, as well as hot-paste peak viscosity) when pH was 5.0-5.5. At lower pH the viscosity of the final porridges increased. Fermentation experiments of individual ingredients inoculated with pure cultures of Lactobacillus plantarum and Candida famata lead to the conclusion that various factors contribute to the effect of fermentation on porridge viscosity. Porridges of minimum viscosity are obtained at pH 5.0-5.5 corresponding with a moderate extent of fermentation. From a consumer safety point of view, it would be preferable to acidify to lower pH values (pH < 4.5). If necessary, viscosity adjustments could be made using malted cereals.
为了制备高能量含量的半流质断奶食品，研究了烘焙（静态热风处理）和发酵（使用天然接种物和纯培养接种物）对玉米-高粱-大豆粥粘度的影响。烘焙导致粥的粘度显著更高（煮熟的粥冷却至40摄氏度）。由单一成分（玉米、高粱、大豆）制成的粥并未表现出这种行为。当pH值为5.0 - 5.5时，混合成分的自然发酵导致粥的粘度较低（煮熟的粥冷却至40摄氏度以及热糊峰值粘度）。在较低pH值下，最终粥的粘度增加。用植物乳杆菌和法马假丝酵母纯培养物接种单一成分的发酵实验得出结论，各种因素导致发酵对粥粘度产生影响。在pH值5.0 - 5.5时获得粘度最低的粥，这对应着适度的发酵程度。从消费者安全角度来看，将pH值酸化至更低值（pH < 4.5）会更可取。如有必要，可使用发芽谷物进行粘度调整。
