摘要
本试验用乳酸菌与酵母菌协同发酵制作酸性饼干,以增加发酵饼干的口感风味和益生功能.选择乳酸菌与酵母菌的配比、胡萝卜汁用量、发酵时间、发酵温度为4个单因素,根据感官评定结果从单因素结果中选取3个较优水平,进行L9(34)正交试验法,获得胡萝卜发酵酸性饼干的最佳配方为每100g低筋小麦粉中添加30g黄油、1g食盐、5g绵白糖、1.5g乳酸菌、20g胡萝卜汁、10g饮用水、0.5g酵母菌,在温度30℃、湿度70%的发酵箱中发酵4h,发酵完成的面团塑型后,在底火为180℃面火为160℃的烘炉中烘烤15min,冷却后得到厚薄程度均匀,外观较为完整,味道纯正,口感酥松,呈浅黄色,香味适宜,断面结构层次分明的成品.
This experiment mainly studies the production of acid biscuits by synergistic fermentation of lactic acid bacteria and yeast to increase the taste and probiotic function of the fermented biscuits. Firstly, a single factor test is conducted to select the ratio of lactic acid bacteria to yeast, carrot juice dosage, fermentation time and fermentation temperature as four single factors. According to the sensory evaluation results, three superior levels are selected from the single factor results, and the L 9 （3 4） orthogonal test method is carried out to obtain the best formula of the carrot fermented acidic biscuits, that is, 30g of butter, 1g of salt, 5g cotton white sugar, 1.5g lactic acid bacteria, 20g carrot juice, 10g drinking water, 0.5g yeast are added to each 100g of low-gluten wheat flour, fermented in a fermentation tank at a temperature of 30℃ and a humidity of 70% for 4 hours. After the dough is shaped by fermentation, bake it in an oven with a bottom fire of 180℃ and a surface fire of 160℃ for 15 min. After cooling, the thickness is uniform, the appearance is relatively complete, the flavour is pure, the taste is crisp, the color is light yellow, the fragrance is suitable, and the finished product has a clear cross-sectional structure.
作者
姚沛琳
张新剑
苏博
雷柠檬
高贵珍
YAO Pei-lin;ZHANG Xin-Jian;SU Bo;LEI Ning-meng;GAO Gui-zhen(Suzhou University,Suzhou 234000,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2018年第5期59-63,共5页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
安徽省大学生创新创业训练项目(201710379092)
宿州学院科研平台开放课题(2017ykf01)
