高渗培养对酵母抗冻能力的影响  

Effect of Hyperosmotic Cultivation on the Freezing Resistance of Baker's Yeast

作　　者：韩春然[1] 马永强[1] 张红薇[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品研究与开发》2010年第12期193-195,共3页Food Research and Development

基　　金：黑龙江省教育厅项目(11531063)

摘　　要：研究高渗培养对冷冻面团中的酵母抗冻能力的影响。分别研究16%、18%、20%和22%的葡萄糖对酵母冷冻期间的存活率,面团的产气能力和面团解冻之后重量损失的影响。结果表明:在冷冻5周之内,葡萄糖浓度低于20%,高渗培养可以提高酵母的抗冻能力,表现为酵母的存活率显著提高,面团的产气能力明显增强,冷冻面团解冻之后的重量损失降低。Effect of hyperosmotic cultivation on the freezing resistance of yeast was studied.Effect of the glucose at the concentration of 16 %,18 %,20 % and 22 % on the survival ration of yeast,gassing power and weight loss of frozen dough was studied.The results showed that,within 5 weeks,when the concentration of the glucose was below 20 %,hyperosmotic cultivation can increase the survival ration of the yeast during freezing,increase the gassing powder and decrease the weight loss of frozen dough.

关 键 词：冷冻面团 高渗培养 酵母菌 存活率 产气能力 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]