中西面点发酵工艺对比研究——以酵母菌种选择与风味形成机制为核心  

Comparative Study on Fermentation Processes of Chinese and Western Pastry--With Yeast Strain Selection and Flavor Formation Mechanism as the Core

作　　者：李海波 LI Haibo(Zhejiang Agricultural Business College,Shaoxing 312088,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088

出　　处：《现代食品》2025年第6期92-97,共6页Modern Food

基　　金：浙江农业商贸职业学院李海波西点烘焙技能工作室(GZS202306)。

摘　　要：在全球食品工业化进程加速的背景下,传统发酵工艺的独特风味特征面临同质化危机。本研究聚焦中西面点发酵体系的核心差异,以中国传统老面与西方商业酵母为研究对象,系统解析菌种选择与代谢网络对风味形成及产品质构的影响机制,揭示了传统发酵体系中微生物功能冗余性对工艺稳定性的补偿机制,为非遗技艺的科学阐释提供数据支撑,提出的“可控复合发酵”模型为工业化生产的风味调控开辟了新路径。Under the background of accelerating global food industrialization,the unique flavor characteristics of traditional fermentation process are facing a homogenization crisis.This study focused on the core differences between Chinese and Western pastry fermentation systems,took traditional Chinese traditional noodles and western commercial yeast as the research object,systematically analyzed the mechanism of bacterial selection and metabolic network on flavor formation and product texture,revealed the compensation mechanism of microbial functional redundancy in traditional fermentation systems on process stability,and provided data support for scientific interpretation of intangible cultural heritage technology.The model of"controlled composite fermentation"has opened up a new way for flavor control in industrial production.

关 键 词：中西面点 发酵工艺 酵母菌群 风味形成 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]