用于面包制作的葡萄天然酵母发酵工艺优化  

Optimization on training process of grapes natural yeast forbread making

作　　者：张莉莉[1] 姚鑫淼[1] 谢学军[1] 赵蕊[1] 李哲滨[1] 高扬[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品与机械》2016年第4期219-222,230,共5页Food and Machinery

基　　金：黑龙江省农业科学院青年基金项目(编号:QN016)

摘　　要：以葡萄干为发酵原料,研究不同发酵工艺参数对葡萄天然酵母发酵力的影响,为用于面包中的天然酵母发酵优化工艺提供一定的试验数据。以单因素试验为基础,采用响应面分析法对发酵工艺参数进行优化,结果表明:最优发酵条件为培养温度26℃,培养时间4d,葡萄干与白砂糖配比101。该条件下,天然酵母发酵力为0.077 9,与市售的即发干酵母的发酵力较为接近,可代替其用于面包的制作中。Taking raisins as the raw materials,the effects of different fermentation parameters impact on natural yeast fermentation of the grapes were studied.The single factor experiment and response surface analysis were used to optimize the fermentation technological conditions.Results：The optimum condition was obtained by response surface optimization as follows：the temperature of 26 ℃,train number 4days,ratio of raisins and granulated sugar 10 ︰ 1.Under this conditions,the natural yeast fermentation of the grapes reached 0.077 9,closed to the fermentation of dry yeast,and can be used in the production of bread.

关 键 词：葡萄干 天然酵母 发酵 发酵力 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.6[轻工技术与工程—食品科学与工程]