| 萌发玉米粉在乳酸发酵中的应用 |
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| 引用本文： | 马永强,李志江,范俊杰,唐娟. 萌发玉米粉在乳酸发酵中的应用[J]. 食品与机械, 2004, 20(4): 2-3 |
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| 作者姓名： | 马永强 李志江 范俊杰 唐娟 |
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| 作者单位： | 1. 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076
2. 杭州顶益食品有限公司上海行销部,上海,200336 |
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| 基金项目： | 黑龙江省科技厅攻关项目 (GB0 1B40 5 0 2 ) |
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| 摘 要： | 研究了萌发玉米粉在乳酸发酵中的应用。结果表明：萌发玉米粉能很好促进酸乳中双歧杆菌和保加利亚乳杆菌的生长。随着培养时间的增加，菌种的生长、产酸和粘度均比对照组和原淀粉有显著的增加；在面包面团发酵时，萌发玉米粉可明显增强面团中酵母菌生长。
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| 关 键 词： | 萌发玉米粉 乳酸发酵 面团 酵母菌生长 产酸 粘度 发酵食品 |
| 修稿时间： | 2004-06-16 |
The application of germination maize in proliferation of lactic and bacteria |
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| MA Yong-qiang LI Zhi-jiang FAN Jun-jie TANG Juan. The application of germination maize in proliferation of lactic and bacteria[J]. Food and Machinery, 2004, 20(4): 2-3 |
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| Authors: | MA Yong-qiang LI Zhi-jiang FAN Jun-jie TANG Juan |
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| Affiliation: | MA Yong-qiang 1 LI Zhi-jiang 1 FAN Jun-jie 2 TANG Juan 1 |
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| Abstract: | The application of germination maize in proliferat io n of lactic and bacteria was studied. The result showed: germination maize starc h promoted the growths of bifidobacterium bifidum and L.bulgaricus of bacillus i n sour milk. With the increase of time, viscidity could be seen a more remarkabl e increase than the contrast group and original starch in the growth, produced s ours of the bacterial; At bread dough when fermenting, germination maize was ver y obvious to strengthen the saccharomycete grows. |
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| Keywords: | Germination maize Lactic acid fermentation Growths of bacteria |
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