不同粒度玉米粉制作酵子的特性研究  

Characteristics of traditional dough fermentation starter(Jiaozi) made from different size corn flour

作　　者：宋克丹 李志建[1] 韩坤宸 崔明玉[1] 周萌萌 SONG Kedan;LI Zhijian;HAN Kunchen;CUI Mingyu;ZHOU Mengmeng(College of Food Science and Technology,Henan University of Technology,Zhengzhou450001)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品科技》2019年第8期185-189,共5页Food Science and Technology

基　　金：河南省高等学校重点科研计划项目(18A550001);河南省自然科学基金项目(182300410034)

摘　　要：以酿酒酵母(Saccharomyces cerevisiae Y10)、异常威克汉姆酵母(Wickerhamomyces anomalus Y13)和德尔布有孢圆酵母(Torulaspora delbrueckii Y22)混合酵母菌群为起始菌种,以细玉米粉(80~100目)、中玉米粉(50~70目)和粗玉米粉(20~40目)为主要原料,采用小麦烫面工艺制成酵子,研究玉米粉的粒度对酵子品质特性的影响。结果表明:细玉米粉(80~100目)酵子的发酵力明显高于其他2种,储藏2周后的细玉米粉酵子仍具有良好的发酵力。细玉米粉酵子中的酵母菌数量明显大于其他2种,这可能是由于细玉米粉酵子中含有较高的还原糖和可溶性蛋白含量。用细玉米粉酵子制作的馒头比容和安琪酵母馒头无显著差异,具有应用于馒头生产的潜力。In this study,Saccharomyces cerevisiae Y10,Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 mixed yeast group were used as the starting strains.Corn flour and wheat flour with different particle sizes were used as the main raw materials,and the warmed flour with boiling was made into the ferment.The effect of the particle size of corn flour on the quality characteristics of the Jiaozi was studied.The results showed that the fermenting power of fine corn flour (particle size 0.1~0.3 mm) was significantly higher than that of the other two.The fine corn flour after two weeks still had good fermenting power.The reducing sugar content and soluble protein content of fine corn flour are significantly higher than the other two,which is more conducive to the growth and reproduction of yeast.There is no significant difference in the specific volume between the steamed bread made with the Angel yeast and fine corn flour,which has the potential to be used in the production of steamed bread.

关 键 词：酿酒酵母 德尔布有孢圆酵母 异常威克汉姆酵母 玉米粉 酵子 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]