食品与发酵工业2017，Vol.43Issue(4)：104-111,8.DOI:10.13995/j.cnki.11-1802/ts.201704016
复合乳酸菌协同酵母菌发酵对苏打饼干品质特性的影响
Effect of co-culture of lactic acid bacteria and yeast on the quality characteristics of Soda biscuit
摘要
Abstract
The co-culture of lactic acid bacteria and yeast improves the quality characteristics of soda biscuit.This paper is aimed at developing soda biscuit starter culture,which is fermented with the co-culture of lactic acid bacteria and yeast,to investigate the effect on the flavor and nutrition of soda biscuit.The results show that compared with the solo lactic acid bacteria fermentation,the acidification rates of dough fermented with the mixed-strains is faster,and the amount of acrylamide of biscuit is lower.Furthermore,it is a kind of favorite products for consumers and is suitable for industrial manufacture.The mixed-strains could also remarkably improve the rate of in-vitro protein digestibility,and enhance the amount of VB1,VB2 and GABA,it's good for improving the nutrition of the soda biscuit.关键词
乳酸菌/酵母菌/发酵/苏打饼干/品质/营养Key words
lactic acid bacteria/yeast/fermentation/soda-biscuit/quality/nutrition引用本文复制引用
闫博文,赵建新,张均叶,范大明,郝玉洁,管璐静,陈卫,张灏..复合乳酸菌协同酵母菌发酵对苏打饼干品质特性的影响[J].食品与发酵工业,2017,43(4):104-111,8.基金项目
国家自然科学基金资助项目(31471721) （31471721）
“十二五”国家科技支撑计划项目(2014BAD04B03) （2014BAD04B03）
