不同发酵剂对大米发糕品质的影响  

Effect of Different Starter Cultures on Rice Steamed Sporge Cake

作　　者：杨杨[1] 孙冰玉[1] 刘琳琳[1] 张光[1] 石彦国[1] 李次力[1] 

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《农产品加工（下）》2016年第11期5-7,12,共4页Farm Products Processing

基　　金：2014年黑龙江省应用技术研究与开发计划课题"稻米食品加工关键技术研究(GA14B201)"资助

摘　　要：研究了2种不同类型的发酵剂对大米发糕比容和质构的影响,从而筛选出最适宜生产大米发糕的发酵剂。结果表明,在其他条件相同情况下,改变发酵剂的种类,大米发糕成品的比容和质构的变化都较明显;同时将质构参数进行相关性分析,从试验数据可以得出,鲜酵母优于即发性干酵母,当鲜酵母添加量为3.0%时,大米发糕成品的比容和质构值均优于即发性干酵母制得的大米发糕。The experimental study on the two different types of starter cultures influence on rice steamed sponge cake volume and structure, so as to select the most appropriate production rice steamed sponge cake starter cultures. Results show that under the condition of all other things being equal,change the types of starter cultures,rice steamed sponge cake volume of finished goods and the change of the quality and structure are relatively obvious, at the same time the quality and structure parameter correlation analysis,from the experiment data can be concluded that the yeast is superior to the onset of dry yeast when yeast addition amount of 3.0%,specific volume and quality and structure of the finished product is superior to the onset of dry yeast rice steamed sponge cake.

关 键 词：大米发糕 发酵剂 鲜酵母 即发性干酵母 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]