酵子与酵母混合对冷冻面团馒头品质的影响研究  

Influence of Yeast Mixed with Jiao Zi on the Quality of Frozen Steamed Bread Dough

作　　者：杜浩冉 郑学玲[1] 韩小贤[1] 张杰[1] 李利民[1] 刘翀[1] 卞科[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2014年第23期8-12,共5页Food Research and Development

基　　金：公益性行业(农业)科研专项经费资助(201303070)

摘　　要：研究了酵母与酵子不同混合比例对冷冻面团馒头品质的影响。通过测定不同发酵时间下馒头的基本指标、质构和感官总分,找出制作冷冻面团馒头最适的混合比例和解冻后的发酵时间。研究表明:酵母与酵子混合比例为4∶1,解冻后的发酵时间为45 min时,做出的冷冻面团外观较好,成品馒头的感官总分较高。单纯用酵母做出的冷冻面团表皮容易开裂和坍塌,但是酵子添加比例较大时,发酵剂的发酵活力降低,解冻后需要将长的发酵时间。添加适量的酵子制作出来的冷冻面团表皮较光滑,不易开裂和塌陷,制作馒头的口感和风味要比单纯使用酵母制作的馒头要好很多,同时大大的缩短了解冻后的发酵时间。This paper studied the effect of the different leavenings （yeast and JiaoZi） proportion on the quality of frozen dough. According to measure the several fundamental indexes, texture and sensory score of steamed bread to find out the most suitable mixing proportion of leavening and the time of fermentation of frozen dough. The results indicated that when the ratio of yeast mixed with JiaoZi was 4 ∶ 1 and the time of fermentation after unfreezing was 45 min , the appearance of frozen dough was better and the sensory score of steamed bread was higher. The skin of frozen dough which was made by yeast was prone to cracking and collapsing, but when the proportion of JiaoZi was larger than yeast, the activity of fermentation was decreased and the long fermentation time after unfreezing was needed. The skin of frozen dough which was added the right amount of JiaoZi was smooth and not easy to crack and collapse, the taste and flavor of steamed bread was better a lot than using pure yeast, at the same time greatly shorten the time of fermentation after unfreezing.

关 键 词：酵子 酵母 冷冻面团 馒头 发酵 

分 类 号：TS972.132[轻工技术与工程]