酒酿滤出汁对面包品质的改良作用  

Improvement of Bread Quality Using Filtered Juice from Fermented Glutinous Rice

作　　者：黄璐[1] 陈晓红[1] 李惑 李玮[1] 王丹[1] 马宇潇 吴寒[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第17期48-53,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD18B01-4);国家高技术研究发展计划(863计划)项目(2011AA100903);国家大学生创新性实验计划项目(201410307054)

摘　　要：采用发酵时间为24、30、36、42 h的酒酿滤出汁代替30%的水制作面包。对新鲜面包的品质、面包贮藏过程中水分迁移速率及微生物变化进行了测定。结果表明:发酵时间为36 h的酒酿滤出汁对面包品质改善最为明显,滋味与口感最佳。其还原糖含量和比容达到最大,分别为13.59 g/100 g和4.89 m L/g。在贮藏过程中,酒酿面包的水分迁移速率明显低于普通面包。添加酒酿滤出汁后,面包的细菌数及霉菌数减少,在一定程度上延长了面包的货架期。Filtered juice of fermented glutinous rice （Jiuniang） at 24, 30, 36 and 42 h instead of 30% water was added to make bread. Fresh bread quality traits, moisture migration and microbial changes during the storage were determined. The results showed that Jiuniang juice fermented for 36 h improved significantly the flavor and texture of bread while leading to the maximum reduced sugar and maximum specific volume, which were 13.59 g/100 g and 4.89 mL/g, respectively. The moisture migration rate of bread made with Jiuniang juice was much lower than that of common bread during storage. Jiuniang juice inhibited the growth of bacteria and moulds, thereby extending the shelf-life of bread.

关 键 词：酒酿滤出汁 面包品质 比容 微生物变化 水分迁移 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]