复合菌和酶制剂在麸皮面包品质改良上的应用  

The Application of Compound Bacterium and Enzyme to the Quantity Improvement of Bran Bread

作　　者：熊俐[1] 曹新志[1] 吕开斌[1] 黄欢[1] 刘万恒[1] 秦敬荣[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品研究与开发》2013年第16期22-25,共4页Food Research and Development

基　　金：四川理工学院大学生创新基金(cx20120406)

摘　　要：以小麦粉和麸皮为主要原料来制作面包,研究复合菌(酵母、乳酸菌粉和甜酒曲)发酵对面包品质的影响,并结合复合酶制剂(葡萄糖氧化酶、木聚糖酶和纤维素酶)的应用,优化麸皮面包的制作工艺。研究结果发现乳酸菌和甜酒曲都能改善面包的质量,延缓其老化;纤维素酶和木聚糖酶分别对麸皮面包的质量和老化度影响最大;当乳酸菌和甜酒曲的添加量分别为0.08%和1.2%,葡萄糖氧化酶、纤维素酶和木聚糖酶的添加量分别为15、30、25 mg/kg时,所得麸皮面包的质量高、老化度小。Wheat flour and bran were used as main raw materials to produce bread. The effects of compound bacteria （ including Yeast, Lactic acid bacteria and Sweet liqueur koji ） fermentation on bread quality were studied, combined with compound enzyme （including glucose oxidase, xylanase and cellulase ） applications, so as to optimize the bran bread production technology. The results found that Lactic acid bacteria and Sweet wine koji were useful to improve bread quality and delay its aging; Cellulose enzyme and xylanase were the most main factors influenceing the quality and aging degree of bran bread, respectively. It was found that Lactic acid bacteria added 0.08 %, Sweet liqueur koji added 1.2 %, Glucose oxidase added 15 mg/kg, cellulase added 30 mg/kg, xylanase added 25 mg/kg, bran bread quality was better with aging degree being lower

关 键 词：麸皮 面包 复合菌 酶制剂 工艺优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]