多株高糖面包酵母生理特性比较

Comparison of Physiological Characteristics of Many Strains of High Sugar Bread Yeast

高糖面包酵母作为微生物发酵剂和疏松剂,主要用于面包、甜馒头等高糖发酵类食品的生产。目前,我国销售的高糖酵母生理特性差异很大,为了节约生产成本、提高面包产品质量,本实验通过测定4种市售高糖面包酵母的冷冻存活率、蔗糖酶活力、耐糖性以及高糖发酵力,来了解各品牌酵母的功能特性,筛选出各项指标均较为优秀的市售高糖面包酵母。实验表明,安琪高糖酵母在冷冻4周后,存活率相对较高,适合冷冻或者冷藏面团使用,法国燕子的耐糖性与发酵力最为突出,梅山高糖的蔗糖酶活力较高。

As a microbial starter and bulking agent,high-sugar baker’s yeast is mainly used in the production of high-sugar fermented foods such as bread and sweet steamed bread.At present,the physiological characteristics of highsugar yeast sold in my country are very different,in order to save production costs and improve the quality of bread products.In this experiment,by measuring the freezing survival rate,invertase activity,sugar tolerance and high-sugar fermentation capacity of four commercially available high-sugar baker’s yeasts,to understand the functional characteristics of each brand of yeast,and to screen out the commercially available high-sugar yeasts with excellent indicators.Sugar baker’s yeast.Experiments have shown that Angel high-sugar yeast has a relatively high survival rate after being frozen for four or four weeks and is suitable for frozen or refrigerated dough.French swallows have the most outstanding sugar tolerance and fermentation ability,and Meishan high-sugar invertase activity is higher.