传统酵子的评价指标及方法  

Judgement indicators and measures of Jiaozi quality

作　　者：韩婵娟[1] 刘长虹[1] 周雪[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学制糖工程,广东广州510640

出　　处：《食品工业科技》2010年第5期107-109,113,共4页Science and Technology of Food Industry

基　　金：2006年河南省科技攻关项目(0623050100)

摘　　要：对南阳市售酵子进行指标测定,确定发酵力、糖化力为主要指标,当发酵力在800mL以上,才能保证酵子馒头膨胀较好,同时糖化力在150～300u/g之间,才能凸显出酵子馒头的独特风味,糖化力过低,馒头无风味;过高则会影响馒头膨胀。The jiaozi purchased from Nanyang was surveyed and evaluated,and define the fermenting power and saccharification power as the main indicators. The fermenting power in more than 800mL ensure that steamed bread swell better. At the same time,in 150～300u/g of the saccharification power,steamed bread highlight the unique flavor,flavor less when too low,and steamed bread swelling weakened when too much.

关 键 词：酵子 发酵力 糖化力 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]