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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (11): 73-77.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

酵母添加量和发酵时间对馒头品质的影响

苏东民1,胡丽花1,苏东海2,辛秀兰2   

  • 收稿日期:2010-01-04 修回日期:2010-01-19 出版日期:2010-06-05 发布日期:2010-06-05
  • 基金资助:

    河南省重点科技攻关项目;北京市自然科学基金资助项目;北京市教委科技计划面上项目

Effects of Yeast Dose and Fermentation Time on the Quality of Mantou

Su Dongmin1, Hu Lihua1, Su Donghai2, Xin Xiulan2   

  • Received:2010-01-04 Revised:2010-01-19 Online:2010-06-05 Published:2010-06-05

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摘要：

本研究就酵母添加量和发酵时间对馒头感官品质的影响进行了二因素三水平正交试验，酵母样品的添加量分别为0.5%、0.8%和1.0%，发酵时间为30、40和50min。馒头感官评分结果显示：酵母添加量为0.8%，发酵时间为40min的馒头感官评分最高。质构分析发现该条件下质构参数达到极点，验证了感官评价结果。方差分析显示二因素对馒头感官评价的影响都不显著；但考虑交互作用的极差分析显示影响作用大小顺序为：交互作用＞发酵时间＞酵母添加量。所以实际生产中，要综合考虑酵母添加量和发酵时间二因素的影响作用，以实现最大经济效益。

关键词: 硝酸稀土, 硝酸稀土, 鲫鱼, 生长性能, 营养状况

Abstract:

In this study, orthogonal experiment was carried on for analyzing effects of yeast dose(0.5%, 0.8% and 1.0%) and fermentation time(30, 40 and 50min) on the quality of Mantou. The result of sensory evaluation shows that sensory score is highest when yeast dose is 0.8% and fermentation time is 40min. It find from texture profile analysis that texture parameters come to culmination under this condition, and this verify the sensory evaluation results. Analysis of variance for results of sensory evaluation shows that neither is apparent. Range analysis taking into account interaction concludes that order of influence is firstly interaction, then fermentation time and last yeast dose. So, it need comprehensive consideration of the effects of yeast dose and fermentation time on the quality of Mantou in the practical production, in order to achieve maximum economic benefits.