Effects of Compound Bacteria Fermentation on Physicochemical Properties of Fresh Waxy Cornmeal Batter and Its Cake Quality

To compensate for the shortcomings of single strain fermentation and improve the quality of fresh waxy corn cake, the effects of compound bacteria fermentation of lactic acid bacteria, liqueur koji, and yeast on the physicochemical properties of fresh waxy cornmeal batter and the quality of cakes were studied. The gelatinization characteristics, short-range molecular order of starch and thermodynamic properties were measured and analyzed by means of rapid viscosity analyzer, Fourier transform infrared spectrometer, differential scanning calorimeter, and the specific volume, sensory score and texture were used as indicators to analyze the quality of fresh waxy corn cakes. The results showed that compared with the unfermented group, when lactic acid bacteria:liqueur koji:yeast was 1:1:1 (mass ratio) for compound bacteria fermentation, the prepared fresh waxy cornmeal batter had certain acid production capacity, α-amylase activity, and higher protease activity. Its reducing sugar content reached 20.34 mg/g, the amylose content decreased slightly, the short-range order of starch molecules reached 0.972, the influence on thermodynamic properties was less significant. The β-sheet of stable protein secondary structure reached 43.63%, the peak viscosity reached 1511.40 cP, the G' value and G'' value decreased, and the loss coefficient tanδ was less than 1. The specific volume of the prepared fresh waxy corn cake reached 1.27 mL/g, and the hardness, stickiness and chewiness were the lowest, reached 2.85 N, 1.56 N and 11.09 mJ respectively. The maximum elasticity value was 7.45 mm, and the sensory score was 86.67 points. In conclusion, when the mass ratio of lactic acid bacteria:liqueur koji:yeast was 1:1:1, the physicochemical properties and structure of fresh waxy cornmeal batter can be changed, and the quality of fresh waxy corn cakes can be significantly improved. The experimental results can provide some reference for the application of compound bacteria in the development of new products of fresh corn cakes.