复合菌粉发酵馒头的工艺优化  

The Process Optimization of Complex Bacteria Fermenting Steamed Bread

作　　者：苏东民[1] 李自红[1] 苏东海[2] 

机构地区：[1]河南工业大学,郑州450052 [2]北京电子科技职业学院,北京100029

出　　处：《中国农学通报》2011年第7期487-492,共6页Chinese Agricultural Science Bulletin

基　　金：北京市属高等学校人才强教深化计划资助项目(PHR201107151);河南省重点科技攻关项目(0523011000)

摘　　要：复合菌种可以改善馒头的感官品质和质构指标,通过实验确定最佳的添加工艺。通过复合菌粉发酵馒头的单因素实验,得出最佳酵母菌粉添加量为0.1～0.2g,乳酸菌粉添加量为0.05～0.15g,最佳醒发温度为28～32℃。将乳酸菌粉量、酵母菌粉量和不同醒发温度对感官品质的影响进行三因素三水平正交实验。研究结果表明,Y-3为0.15g,L-25为0.1g,醒发温度为32℃为复合菌粉发酵馒头的最优工艺。质构分析验证了该条件下馒头质构指标也是最优。Complex bacteria can improve sensory quality and texture indicator of steamed bread,determining the optimal adding amount by experiment.The best amount of yeast powder was 0.1-0.2 g,lactobacillus powder was 0.05-0.15 g,the best proofing temperature was 28-32℃,through the single factor experiment of complex bacteria fermenting steamed bread.Using three factors and three levels orthogonal experiment to make sure the effects of the amount of yeast powder,the amount of lactobacillus powder and proofing temperature on the sensory quality of steamed bread .The research results showed that Y-3 for 0.15 g,L-25 for 0.1 g and proofing temperature for 32℃.The texture analysis verifies the condition of steamed bread to achieve the best parameters.

关 键 词：馒头 酵母菌粉 乳酸菌粉 醒发温度 感官品质 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]