摘要
以玉米为原料生产酵母,分析比较3种酵母包埋剂的效果,通过测定每克活性干酵母的细胞总数、活细胞率及发酵力,最终确定了以脱水山梨醇单硬脂酸甘油酯作为酵母的保护剂,其最优添加量为1%(酵母干重),能够使其用于面食的发酵。
This paper focused on active dry yeast with maize as raw material, analyzing the differences of the effectiveness of three embedding medium on the active dry yeast. The cell number per gram, living cell rate and the fermenting ability were determined to evaluate the feasibility of use in fermentation. Experimental results showed that the sorbitan mono stearate was probably used as the protection of yeast with the optimal content 1% （dry yeast）.
出处
《粮食加工》
2011年第1期31-33,36,共4页
Grain Processing
关键词
玉米酵母
包埋剂
干燥
活细胞率
发酵
maize yeast
embedding medium
dry living cell rate
fermenting ability
