Abstract:

It studys the effect of Sweet Wine Koji, which is rhizopus, on sensory quality of Mantou, through adding Sweet Wine Koji and/or Laomiantuan which fermented by lactic acid bacteria on the basis of active dry yeast during Mantou fermentation. First, single factor experiments were carried out to determine the dose of Sweet Wine Koji, it find that the highest sensory score is 7.78 when adding dose is 1.0%.Then sensory quality of Mantou samples fermented by different strains were compared, the results showed that the sensory score of samples which were added Sweet Wine Koji are higher, and the score of sample co-fermented by yeast and rhizopus is highest; the sensory score of sample is lower when fermented by yeast, lactic acid bacteria and rhizopus; however the sensory score of sample which fermented by yeast and lactic acid bacteria is lowest. Taking acconnt of above discussing, adding liqueur koji, which is rhizopus and have saccharification, make the taste of Mantou sweeter and flavour better. In a word, it make the organoleptic quality of Mantou is good.