乳酸菌与酵母菌共同发酵生产乳酸菌面包的工艺优化  

Technics Optimization of Lactic Acid Bacteria Bread through Fermentation with Yeast and Lactic Acid Bacteria

作　　者：林欣梅 魏春红[1] 鹿保鑫[1] 隆萌 田鸣飞 赵雪龙[1] 王钊影 徐靖昂 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品研究与开发》2015年第12期72-75,共4页Food Research and Development

基　　金：黑龙江八一农垦大学大学生创新创业训练计划项目

摘　　要：以乳酸菌、鸡蛋、面粉、砂糖、奶粉、酵母为主要原料,辅以其他添加剂,经搅拌、混合、发酵、整型、烘焙等工艺而制成的酸奶面包制品。通过单因素试验和正交试验进行研究试验,并得出该乳酸菌面包制品最佳工艺条件为:面粉200 g,鸡蛋30 g,奶粉15 g,砂糖30 g,油40 g,酵母2 g,乳酸菌18 g。得到的面包外观、气味、质地、风味等感官品质都较优的乳酸菌面包成品。This paper was the lactic acid bacteria, eggs, flour, sugar, milk powder, yeast as the main rawnbsp;material, supplemented by other additive, via stirring, mixing, fermentation, such as integer, baking process and in the form of Lactic acid bacteria bread products. Through single factor experiment and orthogonal experiment is studied, and the optimum process conditions for the yogurt, bread：200 g flour, eggs, 30 g, 15 g milk powder, sugar 30 g, oil 40 g, 2 g yeast, lactic acid bacteria can get 18 g appearance, odor, flavor, texture, such as the better Lactic acid bacteria bread sensory quality of bread products.

关 键 词：乳酸菌 发酵 面包 工艺 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]