乳酸菌发酵面包工艺研究  

Study on the technology of lactobacillus fermented bread

作　　者：孙国娟[1] 崔泰花[1] 王禹[1] 李红伟 崔承弼[1] 

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延吉市伟业食品厂,吉林延吉133003

出　　处：《食品与机械》2011年第1期143-145,共3页Food and Machinery

基　　金：延边朝鲜族自治州科技局项目(编号:2009YB505C01)

摘　　要：以面包专用粉为主要原料,添加乳酸菌、酵母、面包改良剂、白糖等辅料,采用二次发酵工艺生产面包。以感官评价为指标,通过单因素及正交试验,确定最佳的工艺条件和参数为:白砂糖15%、酵母2%、乳酸菌2%、发酵时间4 h。该工艺下制作的面包内部组织柔软细腻,纹理结构好,发酵香味浓郁,且有柔和的乳酸味,其品质优于普通面包。Baking breads with twice fermentation technology,used bread-flour as raw material and added with lactobacillus,yeast,bread improvers and sugar.Judging with the sensory evaluation,the optimum conditions were obtained by single-factor test and orthogonal test.The results as follows：sugar 15%,yeast 2%,lactobacillus 2% and fermentation time 4 h.In those processes,the lactobacillus fermented bread possessed good texture,fermented aroma and soft lactobacillus flavor,its quality was better than normal bread.

关 键 词：乳酸菌 发酵面包 工艺研究 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]