市售酵母发酵特性和抗冻性的比较  

Comparison on fermentation characteristics and frozen tolerance of yeast on the market

作　　者：李瑞[1] 艾志录[1] 郑学玲[2] 王娜[1] 陈月华[1] 范会平[1] 

机构地区：[1]河南农业大学食品科学技术学院 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2016年第2期89-94,共6页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费资助(201303070)

摘　　要：采用蒽酮比色法测定不同市售酵母中海藻糖的含量,并结合F3流变发酵仪测出面团冷冻前后酵母发酵特性的变化,对不同酵母的抗冻性进行比较,用以筛选出合适的抗冻酵母来生产冷冻面团。结果表明:5#酵母的海藻糖含量最高,15#、12#和10#酵母制成的新鲜和冷冻面团的发酵力均较大,8#、20#和25#的抗冻力最强且全为高糖型酵母。综合比较得出,在冷冻面团的制作中应首先选择8#酵母。Using colorimetric method of anthrone to determine the content of trehalose in different yeasts,and associating with data from Rheofermentometer F3 showing the changes of fermentation characteristics of yeast before and after freezing to compare the frozen tolerance of different yeasts,the suitable antifreezing yeast was screened out to produce frozen dough. The results showed that the trehalose content in No. 5 yeast was the highest,and the fermentative ability of both fresh-made and frozen dough produced by No. 15,No. 12 and No. 10 yeast was stronger,and No.8,No. 20 and No. 25 yeast had the strongest frozen resistance ability. After comprehensive comparison,No. 8 yeast should be the preferred selection in the production of frozen dough.

关 键 词：酵母 发酵特性 抗冻性 海藻糖 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]