微波催化面粉发酵效应研究  

Effect of Microwave Catalysis on Flour Fermentation

作　　者：傅文杰[1,2] 柳建龙[1,2] 唐相伟 刘奇[2,3] 郑弘佑 周福昌 黎晓云 曾葆青[1,2] FU Wen-jie;LIU Jian-long;TANG Xiang-wei;LIU Qi;ZHENG Hong-you;ZHOU Fu-chang;LI Xiao-yun;ZENG Bao-qing(THz Key Laboratory of Science and Technology of Sichuan Province,School of Electronic Science and Engineering,University of Electronic Science and Technology of China,Chengdu Sichuan 611731,China;UESTC-Midea Joint Laboratory of Microwave Tube Technology and Microwave Energy Application,Chengdu Sichuan 611731,China;Guangdong Midea Kitchen Appliance Manufacturing Co.Ltd.,Innovation Center,Foshan Guangdong 528311,China)

机构地区：[1]电子科技大学电子科学与工程学院太赫兹科学技术四川省重点实验室,四川成都611731 [2]电子科技大学美的微波管技术与微波能应用联合实验室,四川成都611731 [3]广东美的厨房电器制造有限公司创新中心,广东佛山528311

出　　处：《真空电子技术》2024年第2期52-55,共4页Vacuum Electronics

摘　　要：面粉发酵食品是一种重要的食品类型,但传统的自然面粉发酵需较长的时间,而微波场的激励下,有望增强发酵过程中的催化活性,进而促进反应速率,缩短反应时间。本文对微波催化发酵面粉效应进行了实验研究,通过优化实验参数,成功缩短了发酵时间,并且耗能极低。测试结果表明微波催化发酵面粉与自然发酵面粉的组分基本相同。Flour fermented food is an important type of food.Traditional natural flour fermentation requires a long time,while the microwave field excitation is expected to enhance the catalytic activity in fermentation process,thereby promoting reaction rate and shortening fermentation process.The effect of microwave catalysis on flour fermentation is studied.By optimizing experimental parameters,the fermentation time is successfully reduced with extremely low energy consumption.The test results show that the components of microwave catalyzed fermentation flour are basically the same as those of natural fermentation flour.

关 键 词：微波催化 面粉 发酵 

分 类 号：TS205[轻工技术与工程—食品科学]