微生物制剂在面包品质改良上的研究与应用  

Research and Application of Microbial Preparation in Bread Quality Improvement

作　　者：叶豪鑫 Ye Hao-xin(School of Food Science and Biotechnology,Zhejiang Gongshang Un iversity,Zhejiang Hangzhou 310000)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310000

出　　处：《生物化工》2021年第1期167-169,共3页Biological Chemical Engineering

摘　　要：微生物酶制剂是最为常见的面包品质改良技术,我国已批准使用于食品工业的酶制剂主要有α-淀粉酶、葡糖氧化酶、脂肪酶、半纤维素酶等。本文介绍了微生物酶制剂的一般生产工艺、面包品质改良技术和微生物酶制剂在面包改良上的应用。并对微生物酶制剂在食品工业中的应用和企业发展进行了展望,为微生物酶制剂在面包工艺改良上的应用提供参考,促进微生物酶制剂行业的发展。Microbial enzyme preparation is the most common bread quality improvement technology.The main enzyme preparations approved for use in food industry in China areα-amylase,glucose oxidase,lipase,hemicellulase,etc.This paper introduces the general production technology of microbial enzyme preparation,the improvement technology of bread quality and the application of microbial enzyme preparation in bread improvement.The application of microbial enzyme preparation in food industry and the development of enterprises were prospected,which provided reference for the application of microbial enzyme preparation in bread process improvement,and promoted the development of microbial enzyme preparation industry.

关 键 词：食品发酵 微生物酶制剂 面包品质 企业发展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]