温度对酵子储存品质影响研究  

Effect of temperature on storage quality of jiaozi

作　　者：刘长虹[1] 曹斌辉[1] 钱志海 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中储粮广西分公司,广西南宁530001

出　　处：《粮油食品科技》2009年第6期1-2,5,共3页Science and Technology of Cereals,Oils and Foods

基　　金：2006年河南省科技攻关项目"馒头酵子工业化技术研究与应用"的基础研究部分(0623050100)

摘　　要：酵子是我国传统的面团发酵剂。实验选取了5℃、15℃、25℃三个水平酵子储存温度,分别对酵子的发酵力及其制做馒头的质构、白度和感官进行评价,结果表明:低温条件下更有利于酵子的储存。Jiaozi is Chinese traditional leaven for paste.Three storage temperatures of 5℃,15℃,25℃ were selected as the factors of experiment.The fermentation ability of Jiaozi and the texture,whiteness and sensory evaluation of steamed bread were studied.The results showed that low-temperature is more conducive for storing Jiaozi.

关 键 词：酵子 发酵力 馒头 硬度 白度 

分 类 号：TS201.3[轻工技术与工程—食品科学]