馒头天然发酵剂的研制

Development of Natural Starter for Steamed Bread

天然发酵剂内富含多种微生物,制作的馒头风味浓郁,受到许多消费者的喜爱。试验以馒头为研究对象,探讨其发酵剂发酵过程中的影响因素,并以试验数据为基础总结出发酵的最佳条件。选取葡萄汁为发酵基质,发酵条件选择糖度20°Brix、温度28℃、接菌比例1︰1、氮源添加量1%,以此发酵条件制作发酵剂醒发面团制作的馒头与普通干酵母馒头作对比,此发酵剂能够赋予馒头特殊香味,口感更好。

The natural starter is rich in a variety of microorganisms,and the steamed bread has a strong flavor,which is loved by many consumers.Taking steamed bread as the research object,study and discuss the influencing factors in the fermentation process of its starter,and summarize the best fermentation condition based on the experimental data.Grape juice is selected as the fermentation substrate,and the fermentation condition is sugar content 20°Brix,temperature 28℃,the proportion of bacteria 1:1,and the addition amount of nitrogen source 1%.Based on this fermentation condition,the fermentation liquid wake-up dough is used to make steamed bread.Compared with the steamed bread made of ordinary dry yeast,the advantages of the starter are that it can give the steamed bread a special flavor and taste better.