鸡枞全麦面粉试制及其特性

Preparation of whole wheat flour fermented with Termitomyces albuminosus and its characteristic

据现有文献资料试制鸡枞全麦面粉,主要研究预煮时间和接种方式及接种量确定,结果表明:预煮15 min可使麦粒水分含量适宜,经分装、灭菌后,接种1%～2%(V/W)液体菌种,在26℃恒温培养,菌丝体萌发速度快、长势好、生长迅速,在20 d可长满麦粒表面。长满菌丝体麦粒经烘干、粉碎后可得感官品质良好的鸡枞全麦面粉。特性测定结果显示,制得鸡枞全麦面粉较原麦全麦面粉蛋白质含量增加,而面筋含量和质量下降,适于制作蛋糕和糕点。

Whole wheat flour was prepared on the basis of data in existence and the main conditions pending further research were preliminary cook time and seeding mode and doze. The result showed that preliminary cooking for 15min could remain the moisture content of wheat kernel in order, then inoculating 1%-2% （ V/W ） liquid seed after sterilization, and culturing at 26℃ for 20 d could get wheat kernel full of mycelium which was prepared whole wheat flour after drying and crushing. The determination result revealed that whole wheat flour fermented with Termitomyces albuminosus could increase protein content and decrease gluten content and quality, and this kind of flour fit for preparation of cake.