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多菌种混合发酵对主食风味的影响
引用本文:胡丽花,苏东海,苏东民. 多菌种混合发酵对主食风味的影响[J]. 食品科技, 2010, 0(3)
作者姓名:胡丽花  苏东海  苏东民
作者单位:河南工业大学粮油食品学院;北京电子科技职业学院生物技术系;
基金项目:北京市自然科学基金资助项目(5093026)
摘    要:随着经济的发展和生活水平的不断提高,对主食的质量提出了更高的要求。传统主食发酵剂属于混合菌种发酵,发酵的馒头风味独特,深受人们的青睐。近年研究发现混合菌种发酵的酸面团能够改善面包产品的风味和质构,增加谷物产品的营养价值,延长货架期等。对多菌种混合发酵主食产生的风味物质进行了研究,包括风味物质的组成、影响因素和检测等。

关 键 词:混合发酵  风味物质  影响因素  检测  

Effection of co-fermentation on flavour of staple food
HU Li-hua,SU Dong-hai,SU Dong-min. Effection of co-fermentation on flavour of staple food[J]. Food Science and Technology, 2010, 0(3)
Authors:HU Li-hua  SU Dong-hai  SU Dong-min
Affiliation:HU Li-hua1,SU Dong-hai2,SU Dong-min1 (1.Henan University of Technology,Zhengzhou 450052,2.Biology Department,Beijing Vocational College of Electronic Science,Beijing 100029)
Abstract:With the development of economy and improvement of living standards,it is put forward to request staple foods with high quality.Traditional starter culture of staple foods belonging to co-fermentation,the final products has unique flavour,and deeply favoured by person.Recent studies found that co-fermented sourdough can improve flavour and quality of bread,increase nutritional value of grain products,and extend shelf life.It will study the flavour produced by co-fermentation,including composition,factors an...
Keywords:co-fermentation  flavour substance  factor  testing method  
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