添加甜酒曲对馒头感官品质的影响

The Effect of Adding Sweet Wine Koji on the Sensory Quality of Steamed bun

试验在使用活性干酵母发酵馒头的基础上,分别添加甜酒曲和/或乳酸菌发酵的老面团,研究甜酒曲即根霉菌对馒头感官品质的影响。首先对甜酒曲的添加量进行了单因素试验,发现添加量为1.0%时馒头的感官评价得分最高为7.78分。不同菌种发酵的馒头样品其感官评价结果比较显示:添加甜酒曲的样品评分较高,其中酵母菌和根霉菌混合发酵的馒头评分最高;酵母菌、乳酸菌和根霉菌三者混合发酵的样品得分稍低;而酵母菌和乳酸菌混合发酵的馒头感官评分最低。由此看出,添加甜酒曲即具有糖化作用的根霉菌,使得馒头口感较甜,风味较佳,感官品质较好。

It studies the effect of Sweet Wine Koji, which isRhizopus , on sensory quality of Steamed bun, through adding Sweet Wine Koji and/or old dough which fermented by lactic acid bacteria on the basis of active dry yeast during Steamed bun 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 Steamed bun 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 andRhizopus is highest; the sensory score of sample is lower when fermented by yeast, lactic acid bacteria andRhizopus ; however the sensory score of sample which fermented by yeast and lactic acid bacteria is lowest. Taking account of above discussing, adding liqueur Koji, which isRhizopus and have saccharification, make the taste of Steamed bun sweeter and flavour better. In a word, it make the organoleptic quality of Steamed bun is good.