萌发玉米粉在乳酸发酵中的应用  

The application of germination maize in proliferation of lactic and bacteria

作　　者：马永强[1] 李志江[1] 范俊杰 唐娟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]杭州顶益食品有限公司上海行销部,上海200336

出　　处：《食品与机械》2004年第4期2-3,共2页Food and Machinery

基　　金：黑龙江省科技厅攻关项目 (GB0 1B40 5 0 2 )

摘　　要：研究了萌发玉米粉在乳酸发酵中的应用。结果表明 :萌发玉米粉能很好促进酸乳中双歧杆菌和保加利亚乳杆菌的生长。随着培养时间的增加 ,菌种的生长、产酸和粘度均比对照组和原淀粉有显著的增加 ;在面包面团发酵时 ,萌发玉米粉可明显增强面团中酵母菌生长。The application of germination maize in proliferat io n of lactic and bacteria was studied. The result showed: germination maize starc h promoted the growths of bifidobacterium bifidum and L.bulgaricus of bacillus i n sour milk. With the increase of time, viscidity could be seen a more remarkabl e increase than the contrast group and original starch in the growth, produced s ours of the bacterial; At bread dough when fermenting, germination maize was ver y obvious to strengthen the saccharomycete grows.

关 键 词：萌发玉米粉 乳酸发酵 面团 酵母菌生长 产酸 粘度 发酵食品 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]