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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (7): 483-486.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

复合菌粉发酵馒头的工艺优化

李自红   

  • 收稿日期:2010-09-30 修回日期:2010-10-15 出版日期:2011-04-05 发布日期:2011-04-05

The process optimization of complex bacteria fermenting steamed bread

  • Received:2010-09-30 Revised:2010-10-15 Online:2011-04-05 Published:2011-04-05

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摘要：

通过复合菌粉发酵馒头的单因素实验，选出最佳酵母菌粉添加量为0.1～0.2g，乳酸菌粉添加量为0.05～0.15g，最佳醒发温度为28～32℃。将乳酸菌粉量、酵母菌粉量和不同醒发温度对感官品质的影响进行三因素三水平正交实验。研究结果表明，Y-3为0.15g，L-25为0.1g，醒发温度为32℃为最优工艺。质构分析验证了该条件下馒头质构指标也是最优。

关键词: 生产性能, 生产性能

Abstract:

Through the single factor experiment of complex bacteria fermenting steamed bread， Select the best yeast powder for 0.1~0.2g, lactobacillus powder for 0.05~0.15g, the best proofing temperature for 28~32℃. Effects of the amount of yeast powder,the amount of lactobacillus powder and proofing temperature on the sensory quality of steamed bread use three factors and three levels orthogonal experiment.The research results show that Y-3 for 0.15g,L-25 for 0.1g and proofing temperature for 32℃ being the optimum process.The texture analysis verify the condition of steamed bread to achieve the best parameters.