| 酵子与酵母混合对工业化发酵馒头影响的初步研究 |
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| 引用本文： | 梁一桢,刘长虹,李志建,张婧雯,黄闪闪. 酵子与酵母混合对工业化发酵馒头影响的初步研究[J]. 食品工业科技, 2012, 33(9): 114-115,119 |
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| 作者姓名： | 梁一桢 刘长虹 李志建 张婧雯 黄闪闪 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 基金项目： | 2011年河南省科技攻关项目(102102110198) |
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| 摘 要： | 研究了酵子与酵母经不同比例混合后评价指标的变化,包括糖化力、发酵力、酯化力及霉菌含量。结果显示,当发酵剂的混合比例在1∶4时表现最好。
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| 关 键 词： | 酵子 酵母 工业化 发酵 |
Preliminary study on effect of jiaozi mixed with yeast on industrialized steamed bread |
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| LIANG Yi-zhen,LIU Chang-hong,LI Zhi-jian,ZHANG Jing-wen,HUANG Shan-shan. Preliminary study on effect of jiaozi mixed with yeast on industrialized steamed bread[J]. Science and Technology of Food Industry, 2012, 33(9): 114-115,119 |
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| Authors: | LIANG Yi-zhen LIU Chang-hong LI Zhi-jian ZHANG Jing-wen HUANG Shan-shan |
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| Affiliation: | (College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | The change of evaluation indicators after jiaozi mix with yeast at different proportion was studied.By measuring saccharification ability,fermentation ability,esterification ability and mold content under different proportion.The result showed that it performance well when the mixing ratio at 1:4. |
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| Keywords: | jiaozi yeast industrialization fermentation |
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