少根根霉对酵子馒头品质的影响  

THE EFFECT OF RHIZOPUS ARRHIZUS ON THE QUALITY OF STEAMED BREAD

作　　者：刘长虹[1] 韩旭[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品研究与开发》2009年第9期14-18,共5页Food Research and Development

基　　金：2006年河南省科技攻关项目(0623050100)

摘　　要：利用高α-淀粉酶活力和高β-淀粉酶活力少根根霉纯培养物,对少根根霉对酵子品质的影响进行研究。试验得出:随着高α-淀粉酶活力少根根霉纯培养物的添加,酵子馒头的高径比呈下降趋势,并呈显著线性相关性;在高α-淀粉酶活力少根根霉纯培养物添加0.75g时,酵子馒头的比容最大可达到2.1mL/g(比容的单位对),与满分标准2.3mL/g较为接近。随着高β-淀粉酶活力少根根霉纯培养物的添加,酵子馒头的白度呈上升趋势,并呈线性相关性;酵子馒头的还原糖含量呈上升趋势,并呈显著线性相关性。Pure culture of Rhizopus arrhizus which has high-α-amylase and high-β-amylase was used, the effect of Chinese steamed bread by Rhizopus arrhizus was studied. The conclusion is： The more Rhizopus arrhizus which has high-α-amylase was added, the more the height-diameter ratio of Chinese steamed bread fell down, and a significant linear correlation was appeared; when the additional amount of Rhizopus arrhizus which has high-a-amylase is 0.75 g, the biggest height-diameter ratio of Chinese steamed bread is 2.1 mL/g, which is closed to the standard which is 2.3 mL/g. The more Rhizopus arrhizus which has high-β-amylase was added, the more the whiteness of Chinese steamed bread is upward, and a linear correlation was appeared; reducing sugar content of Chinese steamed bread upward, and a significant linear correlation was appeared.

关 键 词：少根根霉 酵子 Α-淀粉酶 Β-淀粉酶 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TL941.1[轻工技术与工程—食品科学与工程]