酒酿滤出汁对面包品质的改良作用.pdfVIP

48 2015, Vo1.36, NO.17 自目融事 ※基础研究 酒酿滤出汁对面包品质的改良作用 黄璐，陈晓红，李惑，李昂，王丹，马宇潇，吴寒，董明盛串 (南京农业大学食品科技学院，江苏南京 210095) 摘 要:采用发酵时间为24、 30、 36、 42h的酒酿滤出汁代替309毛的水制作面包。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36h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 g1 100 g和4.89 mUg。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 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* (College of Food Science and Technology , Nanjing Agricultural University , Na时ing 210095 , China) 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 rnigration and rnicrobial 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/l OO g and 4.89 mL倍， respectively. The moisture rnigration rate of bread made with Jiuniang juice was much lower than that of comrnon 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 中图分类号: TS213.2 文献标志码:A 文章编号: 1002-6630 (2015) 17-0048-06 doi: 1O.7506/spkxl002-6630-2015170 1O 酒酿是以糯米为主要原料，拌上酒曲在一定的温 有一定的应用。传统的酒酿饼就是以酒酿为原料加入面 度和湿度下酿制而成的一种传统发酵食品。甜酒酿富 团中和面，经发酵之后烘烤而成，香脆可口，酸甜适 中。苏