| 乳酸菌发酵面包工艺研究 |
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| 引用本文： | 孙国娟,崔泰花,王禹,李红伟,崔承弼. 乳酸菌发酵面包工艺研究[J]. 食品与机械, 2011, 27(1). DOI: 10.3969/j.issn.1003-5788.2011.01.041 |
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| 作者姓名： | 孙国娟 崔泰花 王禹 李红伟 崔承弼 |
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| 作者单位： | 1. 延边大学农学院,吉林延吉,133002
2. 延吉市伟业食品厂,吉林延吉,133003 |
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| 基金项目： | 延边朝鲜族自治州科技局项目(编号:2009YB505C01) |
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| 摘 要： | 以面包专用粉为主要原料,添加乳酸菌、酵母、面包改良剂、白糖等辅料,采用二次发酵工艺生产面包。以感官评价为指标,通过单因素及正交试验,确定最佳的工艺条件和参数为:白砂糖15%、酵母2%、乳酸菌2%、发酵时间4 h。该工艺下制作的面包内部组织柔软细腻,纹理结构好,发酵香味浓郁,且有柔和的乳酸味,其品质优于普通面包。
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| 关 键 词： | 乳酸菌 发酵面包 工艺研究 |
Study on the technology of lactobacillus fermented bread |
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| SUN Guo-juan,CUI Tai-hua,WANG Yu,LI Hong-wei,CUI Cheng-bi. Study on the technology of lactobacillus fermented bread[J]. Food and Machinery, 2011, 27(1). DOI: 10.3969/j.issn.1003-5788.2011.01.041 |
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| Authors: | SUN Guo-juan CUI Tai-hua WANG Yu LI Hong-wei CUI Cheng-bi |
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| Affiliation: | SUN Guo-juan1 CUI Tai-hua1 WANG Yu1 LI Hong-wei2 CUI Cheng-bi1 (1.Dept.of Agriculture,Yanbian University,Yanji,Jilin 133002,China,2.Wei ye Food products of Yanji City,Jilin 133003,China) |
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| Abstract: | Baking breads with twice fermentation technology,used bread-flour as raw material and added with lactobacillus,yeast,bread improvers and sugar.Judging with the sensory evaluation,the optimum conditions were obtained by single-factor test and orthogonal test.The results as follows:sugar 15%,yeast 2%,lactobacillus 2% and fermentation time 4 h.In those processes,the lactobacillus fermented bread possessed good texture,fermented aroma and soft lactobacillus flavor,its quality was better than normal bread. |
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| Keywords: | lactobacillus fermented bread technology research |
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