运城馒头酵子微生物的筛选及对馒头质量的影响  

Yuncheng JiaoZi Microbial Screening Steamed Bun and the Influence of the Quality of Steamed Bread

作　　者：贺莹[1] 焦红英[1] 高晓丽[1] 赵建英[1] 冯惠[1] 王冰[1] 芦莎[1] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《食品研究与开发》2016年第10期176-179,共4页Food Research and Development

基　　金：吕梁学院科研基金项目资助(ZRQN201403);吕梁学院大学生创新创业项目;山西省大学生创新创业项目

摘　　要：首先从对馒头酵子微生物的筛选,进行初步的分离纯化,筛选出纯种酵母菌及乳酸菌菌种。其次将酵母菌与面粉按照不同的比例并设置不同的温度梯度进行混合发酵,以发酵面团的气味,产生气孔的大小及分布测定标准,筛选发酵力好的菌种。然后将酵母菌种与乳酸菌菌种进行混合发酵,蒸制馒头,以馒头的香味,硬度进行测评,从而选出最优配比,进而提高馒头质量。This article first from the steamed bun JiaoZi microbial screening, initial separation and purification, pure yeast and lactic acid bacteria were screened. Second set of yeast and wheat flour in different proportion and different mixed fermentation temperature gradient, with the odourof the dough, the size of the porosity and dis-tribution measurement standard, screening of fermenting power good strains. Then mix yeast species and strains of lactic acid bacteria fermentation, steamed buns, with the perfume of steamed bread, hardness testing, to choose the optimal matching, improveing the quality of bread.

关 键 词：酵子 酵母菌 乳酸菌 混合比例 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ926[轻工技术与工程—食品科学与工程]