不同干燥方式对酵子储存品质影响的研究  

Effect of different drying methods on storage quality of emptins leavening dough

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,郑州450052 [2]中央储备粮广西分公司,南宁541001

出　　处：《食品科技》2010年第4期142-146,共5页Food Science and Technology

基　　金：2006年河南省科技攻关项目(0623050100)

摘　　要：酵子作为多菌体混合发酵剂,其品质明显受到干燥方式的影响。采用自然风干、鼓风干燥、真空干燥和真空冷冻干燥4种常用的干燥方式分别对同一批酵子进行干燥处理,测定不同干燥方式下酵子的发酵力、pH及其制做的馒头质构、白度和并作感官评分。结果显示:酵子在鼓风干燥过程中品质降低程度较小,且相比自然风干、真空干燥和真空冷冻干燥,鼓风干燥具有干燥时间短,费用低等优点。As a multi-microbe mixing starter culture,emptins leavening dough is affected by drying method remarkably.Adopted natural air drying,air blast drying,vacuum drying and vacuum freeze-drying to dry emptins leavening dough is which were in the same group,and then measured their fermentations,pH and steamed bread＇s hardness whiteness and sensory evaluation which was made from emptins leavening dough with different drying methods.The results showed that there was less decreasing on emptins leavening dough quality in the process of air blast drying,and compared with natural air drying,vacuum drying and vacuum freeze-drying,air blast drying had advantages on short drying time and low cost.

关 键 词：酵子 干燥方式 发酵 馒头 

分 类 号：TS201.3[轻工技术与工程—食品科学]