玉米发酵面团工艺优化研究  

Process Optimization on Corn Fermentation Dough

作　　者：程国栋[1] 郑明珠[1] 刘回民[1] 刘景圣[1] 解慧[1] 

机构地区：[1]吉林农业大学食品科学与工程学院/小麦和玉米深加工国家工程试验室,长春130118

出　　处：《中国食物与营养》2015年第12期49-52,共4页Food and Nutrition in China

基　　金：国家"十二五"科技支撑计划"玉米主食工业化生产关键技术及其产业化示范"(项目编号:2012BAD37B05)

摘　　要：通过单因素试验和正交试验确定了玉米发酵面团最佳制作工艺,并采用感官评价和质构特性对玉米发酵面团品质进行分析,得出酵母添加量0.8%、发酵时间为1.5h、醒发时间为40min条件下制得的玉米发酵面团硬度5 967.618、弹性809、黏聚性772、咀嚼性3 728.860、回复性354,品质良好。研究结果可为玉米主食化加工奠定良好的基础,间接推动玉米产业发展。Production technology of corn fermented dough was optimized,and the optimized fabrication process of corn fermented dough was confirmed through single-factor experiment and orthogonal test,and its quality was analyzed with sensory evaluation and texture characteristics. Results showed that on the condition of the additive amount of yeast 0. 8%,fermentation time 1. 5h and proofing time 40 min,the hardness,springiness,cohesiveness,chewiness and resilience of corn fermented dough were 5 967. 618,809,772,3 728. 860 and354 respectively,which had a good quality. The results would lay a good foundation for the process of staple food and promote the development of maize industry.

关 键 词：玉米 发酵面团 质构特性 感官评价 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]