乳酸菌发酵剂在几种面包发酵工艺中的应用研究  

Study on the Application of Lactic Acid Bacteria in Several Bread Fermentation Methods

作　　者：方靖 FANG Jing(School of Food Health,Guangdong Polytechnic of Environmental Protection Engineering,Foshan 528216,China)

机构地区：[1]广东环境保护工程职业学院,广东佛山528216

出　　处：《食品安全导刊》2022年第6期124-128,共5页China Food Safety Magazine

基　　金：广东环境保护工程职业学院院长基金科研类项目“乳酸菌发酵在烘焙食品中的应用研究”(K620921042304)。

摘　　要：目的:研究乳酸菌发酵剂添加量在几种面包发酵工艺中的应用效果。方法:将实验室制乳酸菌发酵剂分别应用于快速发酵法、中种发酵法和冷藏发酵法中,通过测定面包比容、硬度、弹性、咀嚼性及感官评价等,研究乳酸菌发酵剂添加量对面包品质的影响。结果:在这3种面包发酵工艺中,适量添加乳酸菌发酵剂均能起到改善面包品质的效果;快速发酵法、中种发酵法和冷藏发酵法中乳酸菌发酵剂的最佳添加量分别为 20% ~ 30%、3% ~ 6%和 6%~ 9%。结论:在快速发酵法中乳酸菌发酵剂用量较大,但能明显提高面包品质,在中种发酵法、冷藏发酵法中发酵剂用量少且成品品质高。本研究为乳酸菌发酵剂应用于面包生产,改良产品品质提供了参考。Objective:The laboratory-made lactic acid bacteria starter was applied to the rapid fermentation method,the middle-species fermentation method and the refrigerated fermentation method.Method:The lactic acid bacteria starter was applied to the rapid fermentation method,the Chinese seed fermentation method and the refrigerated fermentation method,respectively.By measuring the specific volume,hardness,elasticity,chewiness and sensory evaluation of the bread,the effect of the lactic acid bacteria starter addition on the quality of the bread was studied.Result:Adding lactic acid bacteria starter can improve the quality of bread in the three kinds of bread fermentation processes.The optimum amount of lactic acid bacteria starter in rapid fermentation method,medium seed fermentation method and cold storage fermentation method was 20%~30%,3%~6% and 6%~9%,respectively.Conclusion:The effects and applicability of lactic acid bacteria in these three bread fermentation methods were compared,and the rapid fermentation method showed the largest change rate.The study provides reference for the application of lactic acid bacteria starter in bread production and the improvement of product quality.

关 键 词：乳酸菌发酵剂 快速发酵法 中种发酵法 冷藏发酵法 应用 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]