不同谷物粉制作酵子的特性研究  

Characteristics of Jiaozi Made from Different Cereal Flours

作　　者：代福娟 王纯 宫兆海[2] 刘同云 刘君也 李志建[1] DAI Fujuan;WANG Chun;GONG Zhaohai;LIU Tongyun;LIU Junye;LI Zhijian(College of Food Science and Technology,Henan University of Technology,Zhengzhou450001,China;Shandong Luhua Group Co.,Ltd.,Laiyang 265200,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]山东鲁花集团有限公司,山东莱阳265200

出　　处：《食品科技》2023年第11期158-163,共6页Food Science and Technology

基　　金：河南省重点研发专项(221111112000)。

摘　　要：以玉米粉、大米粉和小麦粉为主要原料,采用烫面工艺,利用酿酒酵母(Saccharomyces cerevisiae Y10)纯培养接种发酵制作酵子。在考察不同谷物粉面团发酵过程的基础上,对制成的3种谷物粉酵子中的微生物数量、还原糖含量、发酵力以及制作馒头的品质特性等进行比较评价。结果表明,玉米粉发酵面团中乳酸菌数量较多,产酸能力较强;玉米粉酵子中的酿酒酵母数量可达8.78 lg cfu/g、乳酸菌数量为6.55 lg cfu/g,均显著高于其他2种谷物制得酵子中的菌落数量,表明玉米粉基质更有利于微生物代谢增殖。玉米粉酵子的发酵力显著高于其他2种酵子,玉米粉面团在发酵进行至1.5~2.5 h时,其体积增加速率高达50 mL/h,显著高于大米粉面团(25 mL/h)和小麦粉面团(14.5 mL/h)。玉米粉酵子制作的馒头比容显著大于国标要求,具有应用于馒头生产的潜力。With corn flour,rice flour and wheat flour as the main raw materials,the Jiaozi(mixture starter)was produced by hot-water dough technology and pure culture of Saccharomyces cerevisiae Y10.On the basis of investigating the fermentation process of different cereal flour dough,the quantity of microorganisms,reducing sugar content,fermentation power and quality characteristics of steamed bread in the three kinds of cereal flour Jiaozi were compared and evaluated.The results showed that the number of lactic acid bacteria in corn flour fermented dough was large,and the acid production capacity was strong.The number of Saccharomyces cerevisiae and lactic acid bacteria in corn flour Jiaozi reached 8.78 lg cfu/g and 6.55 lg cfu/g,both of which were significantly higher than the number of colonies in Jiaozi made from other two grains,indicating that corn flour substrate was more conducive to microbial metabolism and proliferation.The fermenting power of corn flour Jiaozi was significantly higher than that of the other two types of Jiaozi.When the fermentation of corn flour dough proceeded to 1.5~2.5 h,its volume increase rate was as high as 50 mL/h,significantly higher than that of rice flour dough(25 mL/h)and wheat flour dough(14.5 mL/h).The specific volume of steamed bread made by corn flour Jiaozi was significantly greater than the national standard requirements,which had the potential to be used in the production of steamed bread.

关 键 词：酿酒酵母 烫面工艺 谷物粉 酵子 

分 类 号：TS261.11[轻工技术与工程—发酵工程]