水分对酵子储存品质影响的研究  

Effect of Water on Storage Quality of Jiaozi

作　　者：刘长虹[1] 曹斌辉[1] 钱志海 王小茹[1] 

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

出　　处：《食品与发酵工业》2010年第2期128-131,共4页Food and Fermentation Industries

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(项目编号:0623050100)

摘　　要：酵子是中国人自己的传统发酵剂,在中国北方许多城市依旧使用。而酵子的研究却刚刚开始,水分是影响酵子储存品质的重要因素。制作10%、18%、30%、40%、46%不同水分含量酵子,分别测定其发酵力、pH及制作出的酵子馒头质构与白度,并作馒头感官评价。结果显示,高水分(30%、40%、46%)酵子储存品质不稳定,各项指标总体呈下降趋势;10%水分酵子因水分过低,品质虽稳定但各项指标偏低;18%水分酵子品质稳定,且各项指标优良。因此酵子储存的适宜水分为18%。Jiaozi is a traditional Chinese starter culture which is still used in many cities of northern China.However, the study of Jiaozi is in the initial stage where water has been identified as an important factor in storage. Jiaozi with 10% , 18% , 30% , 40% , 46% water content were prepared and measured on their fermentation activity, pH and steamed breadg hardness, whiteness and sensory evaluation. The results showed that storage quality of Jiaozis with high water content （30% , 40% , 46% ） appeared instable and a downward trend of their overall indexes; the quality of Jiaozi with 10% water was stable, but every index of this group was low because of the low water content; the quality of Jiaozi with 18% water content was stable and every index was good. So the appropriate water content for storaging Jiaozi is 18%.

关 键 词：酵子 水分 发酵 馒头 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]