摘要
将6株乳酸菌和6株酵母菌进行真空冷冻干燥处理,制成粉剂。菌粉分别添加于馒头中,通过单因素实验选出最佳乳酸菌粉和酵母菌粉各3株,分别为L-4、L-15、L-25和Y-3、Y-10、Y-17,最佳醒发时间为40～60min。将3株乳酸菌粉、3株酵母菌粉和不同醒发时间对感官品质的影响进行3因素3水平正交实验,研究结果表明,乳酸菌粉L-25、酵母菌粉Y-3和醒发时间60min为最优组合。质构分析验证了该条件下的馒头质构参数达到最佳。
The six strains of lactic acid bacteria and six strains of yeast use vacuum freeze-drying as powder.Bacteria powder were added to steamed bread,respectively,choosing the best lactobacillus powder（L-4,L-15,L-25）and yeast powder（Y-3,Y-10,Y-17） every three strains by single factor experiment and the best proofing time（40～60 min）.Effects of three strains of lactobacillus powder,three different strains of yeast powder and proofing time on the sensory quality of steamed bread use three factors and three levels orthogonal experiment.The research results show that lactobacillus powder L-25,yeast powder Y-3 and proofing time of 60 min for optimal combination.The texture analysis verify the condition of steamed bread to achieve the best parameters.
出处
《食品科技》
CAS
北大核心
2011年第4期131-135,共5页
Food Science and Technology
基金
北京市属高等学校人才强教深化计划项目(PHR201107151)
关键词
馒头
乳酸菌
酵母菌
醒发时间
真空冷冻干燥
steamed bread
lactic acid bacteria
yeast
proofing time
vacuum freeze-drying
