大曲与酵母混合发酵对馒头品质影响的研究  

Effect on the quality of steamed bread by mixed fermentation of Daqu(distiller's yeast) and yeast

作　　者：刘长虹[1] 王小茹[1] 梁一桢[1] 张婧雯[1] 杨卫杰[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《食品科技》2012年第6期178-181,共4页Food Science and Technology

基　　金：2010年河南省科技攻关项目(102102110198);河南工业大学研究生教育创新计划资助项目(10YJS003)

摘　　要：对大曲和酵母以不同比例混合,研究二者混合后的发酵力,糖化力和酯化力,并用于馒头制作,通过对馒头进行理化指标测定和感官评分,确定大曲和酵母以1:6的比例混合制作出的馒头最好,感官评分最高。The Daqu distiller＇s yeast and yeast were mixed in different proportions to study the fermentation power, saccharification and esterification force of the mixture of the two, and for steamed bread production, Through physical and chemical parameters and sensory score were measured on steamed bread, determined Daqu and yeast were mixed in 1：6 ratio would produce the best steamed bread, get the highest sensory score.

关 键 词：大曲 酵母 馒头 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]