食品科学

• 基础研究 • 上一篇    下一篇

酒酿滤出汁对面包品质的改良作用

黄 璐,陈晓红,李 惑,李 玮,王 丹,马宇潇,吴 寒,董明盛*   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-09-15 发布日期:2015-09-11

Improvement of Bread Quality Using Filtered Juice from Fermented Glutinous Rice

HUANG Lu, CHEN Xiaohong, LI Huo, LI Wei, WANG Dan, MA Yuxiao, WU Han, DONG Mingsheng*   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-09-15 Published:2015-09-11

摘要:

采用发酵时间为24、30、36、42 h的酒酿滤出汁代替30%的水制作面包。对新鲜面包的品质、面包贮藏过程中水分迁移速率及微生物变化进行了测定。结果表明:发酵时间为36 h的酒酿滤出汁对面包品质改善最为明显,滋味与口感最佳。其还原糖含量和比容达到最大,分别为13.59 g/100 g和4.89 mL/g。在贮藏过程中,酒酿面包的水分迁移速率明显低于普通面包。添加酒酿滤出汁后,面包的细菌数及霉菌数减少,在一定程度上延长了面包的货架期。

关键词: 酒酿滤出汁, 面包品质, 比容, 微生物变化, 水分迁移

Abstract:

Filtered juice of fermented glutinous rice (Jiuniang) at 24, 30, 36 and 42 h instead of 30% water was added to
make bread. Fresh bread quality traits, moisture migration and microbial changes during the storage were determined. The
results showed that Jiuniang juice fermented for 36 h improved significantly the flavor and texture of bread while leading
to the maximum reduced sugar and maximum specific volume, which were 13.59 g/100 g and 4.89 mL/g, respectively.
The moisture migration rate of bread made with Jiuniang juice was much lower than that of common bread during storage.
Jiuniang juice inhibited the growth of bacteria and moulds, thereby extending the shelf-life of bread.

Key words: filtered Jiuniang juice, bread quality, specific volume, microbial changes, moisture migration

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