特色酵子的发酵特性及对馒头品质的影响  

Fermentation characteristics of local stater Jiaozi and its influence on the quality of steamed bread

作　　者：王雯斐 路源[2] 汪雅馨 于吉斌 孙俊良[1] 师玉忠[1] WANG Wen-fei;LU yuan;WANG Ya-xin;YU Ji-bin;SUN Jun-liang;SHI Yu-zhong(Food College of Henan University of Science and Technology,Xinxiang,Henan 453003,China;Xinke College,Henan Institute of Science and Technology,Xinxiang,Henan 453003,China;Luohe Vocational College of Food,Luohe,Henan 462000,China;Xinxiang Fuyuan Food Co.,Ltd.,Xinxiang,Henan 453300,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003 [3]漯河食品职业学院,河南漯河462000 [4]新乡富元食品有限公司,河南新乡453300

出　　处：《食品与机械》2020年第3期216-219,共4页Food and Machinery

基　　金：河南省产学研合作项目(编号:182107000018)。

摘　　要：以河南商丘(1#)、南阳(2#)、新乡(3#)3个地区的特色酵子为研究对象,通过测定酵子的发酵力、面筋指数、淀粉酶活力、pH值与可滴定酸度,并对其制作馒头的比容、白度、质构进行比较分析。结果表明:来自新乡的3#酵子的发酵力、淀粉酶活力及产酸量都明显优于其他两种酵子,其制作的馒头具有较大的比容,质构特性优于其他两种酵子馒头。说明来自新乡的3#酵子更适合应用于馒头生产。Taking the local starter Jiaozi of shangqiu(1#),nanyang(2#)and xinxiang(3#)in Henan province as the research objects,the fermentation power,gluten index,amylase activity,pH value and titratable acidity of Jiaozi were determined,and the specific volume,whiteness and texture of the steamed bread were compared and analyzed.The results showed that 3#Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity,amylase activity and acid production,and the steamed bread made by 3#Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread.Therefore,3#Jiaozi from Xinxiang could be more suitable for the production of steamed bread.

关 键 词：特色酵子 发酵特性 馒头 质构分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]