摘要
就酵母添加量和发酵时间对馒头感官品质的影响进行了二因素三水平正交试验,酵母样品的添加量分别为0.5%、0.8%和1.0%,发酵时间为30、40、50min。馒头感官评分结果显示:酵母添加量为0.8%,发酵时间为40min的馒头感官评分最高。质构分析发现该条件下质构参数达到极点,验证了感官评价结果。方差分析显示二因素对馒头感官评价的影响都不显著;但考虑交互作用的极差分析显示影响作用大小顺序为:交互作用>发酵时间>酵母添加量。所以实际生产中,要综合考虑酵母添加量和发酵时间二因素的影响作用,以实现最大经济效益。
In this study, orthogonal experiment was carried on for analyzing effects of yeast dose（0.5%, 0.8% and 1.0%） and fermentation time（30, 40 and 50min） on the quality of Mantou. The result of sensory evaluation shows that sensory score is highest when yeast dose is 0.8% and fermentation time is 40rain. It find from texture profile analysis that texture parameters come to culmination under this condition, and this verify the sensory evaluation results. Analysis of variance for results of sensory evaluation shows that neither is apparent. Range analysis taking into account interaction concludes that order of influence is firstly interaction, then fermentation time and last yeast dose. So, it needs comprehensive consideration of the effects of yeast dose and fermentation time on the quality of Mantou in the practical production, in order to achieve maximum economic benefits.
出处
《中国农学通报》
CSCD
北大核心
2010年第11期73-77,共5页
Chinese Agricultural Science Bulletin
基金
河南省重点科技攻关项目"中国传统蒸制面食标准化
连锁化
产业化研究"(0523011000)
2009年度北京市自然科学基金资助项目"馒头多菌种发酵机理以及对馒头风味影响的研究"(5093026)
北京市教委科技计划面上项目"馒头多菌种固态发酵机理以及对馒头品质影响的研究"(KM200900002003)
关键词
酵母
添加量
发酵时间
馒头
品质
yeast
yeast dose
fermentation time
Mantou
quality
