冷藏中种发酵法制作酸面团馒头及工艺参数的优化

发布时间：2019-01-27 13:22

【摘要】：利用实验室延续培养的传统酸面团酵种(简称酸种),采用冷藏中种发酵法制作酸面团馒头。研究了酸种扩培时间、酸种添加量、冷藏发酵时间,以及中种面团中小麦粉的添加量等参数对酸面团馒头品质的影响。在单因素试验的基础上通过L9(34)正交试验,优化出了冷藏中种发酵法制作酸面团馒头的最佳工艺参数:酸种扩培时间为15 h,酸种添加量为40%,冷藏发酵时间为24 h,中种面团中小麦粉的添加量为70%。此工艺条件下制作的酸面团馒头的比容较大,感官评分较高,具有传统老面馒头特有的风味和口感。采用不同的小麦粉原料制作的酸面团馒头均具有较好的外观品质和食用品质,表明冷藏中种发酵法制作酸面团馒头的工艺技术具有较强的原料适宜性。
[Abstract]:In this paper, the traditional sour dough fermentation seed (acidseed) was used to produce steamed bread by using the method of fermenting in cold storage. The effects of the time of spreading and culture of acid seeds, the amount of acid seeds added, the time of cold storage fermentation and the amount of wheat flour in medium dough on the quality of steamed bread were studied. On the basis of single factor experiment, the optimum technological parameters for making steamed bread with sour dough were optimized by L9 (34) orthogonal experiment. The optimum technological parameters were as follows: the spreading time of acid seed was 15 h, the adding amount of acid seed was 40 hours, and the fermentation time of cold storage was 24 h. The amount of wheat flour added in medium dough is 70. Under this condition, the steamed bread made with sour dough has a larger specific volume and higher sensory score, and it has the special flavor and taste of traditional steamed bread with old dough. The steamed bread made with different wheat flour raw materials all had good appearance quality and edible quality, which indicated that the technology of making sour dough steamed bread by fermentation in cold storage had strong suitability of raw materials.
【作者单位】：河南工业大学粮油食品学院;
【基金】：公益性行业(农业)科研专项(201303070-01) 省属高校基本科研业务费专项资金项目-青年支持计划(2015QNJH03) 河南省属高等学校重点科研项目(17A550009)
【分类号】：TS213.2

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