| 混菌发酵紫苏面包配方优化的研究 |
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| 引用本文： | 田海娟,胡征宇,夏梦露,张传智. 混菌发酵紫苏面包配方优化的研究[J]. 粮食与油脂, 2020, 33(3): 47-51 |
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| 作者姓名： | 田海娟 胡征宇 夏梦露 张传智 |
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| 作者单位： | 吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春 130507;吉林工商学院粮食学院,吉林长春 130507 |
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| 基金项目： | 吉林省科技厅“十三五”科学技术研究重点项目(20190301012NY)。 |
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| 摘 要： | 利用凝结芽孢杆菌和乳酸克鲁维酵母对紫苏籽粕进行混菌固态发酵,以紫苏面包的质构评分与感官评分加权得到的综合评分为指标,设计单因素试验与正交试验优化紫苏面包的配方。试验结果发现:当发酵紫苏籽粕粉添加量15%,白糖添加量20%,面包改良剂添加量1.0%时,紫苏面包的综合评分最高为82.33,食用品质最好。发酵紫苏粕粉添加量对面包感官评价与质构评分的影响达到显著水平(P<0.05)。
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| 关 键 词： | 紫苏籽粕 混菌发酵 面包 综合评分 |
Study on the formulation optimization of mixed bacteria fermented Perilla bread |
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| TIAN Hai-juan,HU Zheng-yu,XIA Meng-lu,ZHANG Chuan-zhi. Study on the formulation optimization of mixed bacteria fermented Perilla bread[J]. Cereals & Oils, 2020, 33(3): 47-51 |
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| Authors: | TIAN Hai-juan HU Zheng-yu XIA Meng-lu ZHANG Chuan-zhi |
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| Affiliation: | (Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507,Jilin,China;Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507,Jilin,China) |
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| Abstract: | Using Bacillus coagulae and Kluyveromyces lactic yeast, Perilla seed meal were fermented by the solid-state fermentation. Based on the synthetic score of texture score and sensory score of bread was used as the index, the single factor experiment and orthogonal experiment were designed to optimize the formula of perilla bread. The results showed that when the content of ferment Perilla seed meal was 15%, the amount of white sugar was 20%, and the amount of bread improver was 1.0%, the comprehensive score of Perilla bread was 82.33, and the food quality was the best. The influence of the amount of the fermented Perilla seed meal on the sensory evaluation and texture score of bread was significant(P<0.05). |
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| Keywords: | Perilla seed meal mixed bacteria fermentation bread comprehensive score |
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