低糖适应性耐冻面包酵母菌种的性能及应用  

Properties of Low Sugar Adaptation and Freeze-tolerant Baker's Yeast Strains and Its Application for Baking Bread

作　　者：宋振玉[1] 李楠[1] 张姝[1] 王雷[1] 任雅楠[1] 

机构地区：[1]天津商业大学,天津市食品生物重点实验室,天津300134

出　　处：《食品与发酵工业》2008年第12期40-43,共4页Food and Fermentation Industries

摘　　要：对已筛选出的2株低糖适应性耐冻面包酵母BY-03和FY-03进行了发酵力、存活率、麦芽糖酶活力和耐糖性的测定以及面包制作应用实验。实验结果表明,-20℃下冷冻4周后BY-03和FY-03的发酵力保持在40%以上,存活率在60%以上,明显高于市售普通酵母;其麦芽糖酶活力分别为10.12和15.10u/g,高于普通低糖酵母和普通高糖酵母;且在蔗糖质量分数为0%～40%的条件下生长良好。应用实验表明,含BY-03和FY-03的低糖面团在冷冻4周后其面包制品的感官综合评价结果均好于普通酵母制品。FY-03 were The fermentation ability, surviv determined, and they were applie al ratio, maltase a d in baking bread. bility and survival ratio of BY-03 and FY-03 remained at about bility, and high-sugar toleran The result showed that the 40% and 60%, which was o ce of BY-03 and fermentation abviously higher than commercial yeast after freezing and kept up at -20℃ for 4 weeks. BY-03 and FY-03＇s maltase ability were respectively 10.12-and 15.10u/g, which were higher than commercial yeast （low sugar and high sugar）, and BY-03 and FY-03＇s sugar tolerance were also better than commercial yeast under 0%-40 % （w/w） sugar. The results of sensory evaluation on the bakery with these two yeasts showed that the flavor and overall quality of the bread which contained BY-03 and FY-03 were better than those with commercial yeast.

关 键 词：低糖适应性 耐冻 面包酵母 性能 应用 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]