摘要
酸汤子是一种由纯玉米发酵的传统特色美食,其口感与风味独特,深受广大消费者的喜爱。酸汤子独特的口感及风味主要源于其丰富的微生物种类,优势菌属有乳酸菌和酵母菌,优势乳酸菌主要指是L.paracaseiR094、L.pentosus124-2、L.plantarumNBRC15891、L.curvatusDSM20019和L.paracaseiNBRC15889。将酸汤子中的优势乳酸菌与酵母菌复合发酵制作面包,不仅能够提升面包品质,降低面包的老化速度,还可以推动我国传统特色食品的继承和发展。
Sour soup is a kind of traditional characteristic food fermented by pure corn,its taste and flavor is unique,deeply loved by the majority of consumers.The unique taste and flavor of sour soup is mainly due to its rich microbial species,the dominant bacteria are lactic acid bacteria and yeast.The dominant lactic acid bacteria were L.paracaseiR094,L.pentosus124-2,L.plantarumNBRC15891,L.curvatusDSM20019 and L.paracaseiNBRC15889.Fermentation of dominant lactic acid bacteria and yeast in sour soup can not only improve the quality of bread,reduce the aging rate of bread,but also promote the inheritance and development of Chinese traditional characteristic food.
作者
王转婷
孔祥辉
杨玉霞
聂澳宣
祁冰洁
赵秀红
WANG Zhuan-ting;KONG Xiang-hui;YANG Yu-xia;NIE Ao-xuan;QI Bing-jie;ZHAO Xiu-hong(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《粮食与饲料工业》
CAS
2022年第4期32-34,38,共4页
Cereal & Feed Industry
基金
辽宁省民生科技计划项目(2021JH2/10200020)
辽宁省教育厅科学研究项目(LJC202001)
沈阳师范大学大学生创新创业训练计划(X202110166084)。
关键词
酸汤子
优势乳酸菌
面包品质
sour soup
dominant lactic acid bacteria
bread quality
