复合发酵剂发酵面团过程中乳酸乙酯的含量变化

Changes of ethyl lactate content in compound starter-based dough

通过考察复合发酵剂发酵面团与安琪酵母发酵面团在发酵过程中乳酸乙酯含量的变化,初步分析复合发酵剂馒头口味优于活性干酵母馒头的原因。通过在发酵不同时间提取面团中的风味物质,利用高效液相色谱法分析其中的乳酸乙酯的含量,结果表明,复合发酵剂发酵面团在33、66、100 min乳酸乙酯含量分别为132.29±60.54、150.56±85.54、273.91±44.41μg/g面团,而活性干酵母面团乳酸乙酯含量未检测到,另外,复合发酵剂面团中乳酸的含量也明显高于活性干酵母面团,使馒头具有浓郁的酸甜香味。

The purpose of this study is to determine the changes of ethyl lactate in dough during fermentation process using compound starter and angel yeast respectively as starter, preliminarily indicating the possible reason for the superior taste derived from compound starter-based steam bread than from angel yeast-based. The dough at different intervals during fermentation was subject to extracting for flavor substance, ethyl lactate in which was then analyzed by HPLC. The results showed that ethyl lactate contents in compound starter-based dough at 33, 66 and 100 min post fermentation were 132. 29±60. 54, 150. 56±85. 54 and 273. 91±44. 41 μg/g with no ethyl lactate was detected in angel yeast-based dough. In addition, high amount of lactic acid was also detected in compound starter-based dough, endowing bread with rich sweet and sour flavor.