摘要
我国传统发酵剂是多菌种混合发酵剂,用其制作的馒头风味独特,受到广大消费者的青睐。我国拥有丰富的传统主食发酵剂资源,目前对其研究尚处于起步阶段。本文综述了我国传统发酵剂的历史,制作工艺,酵母菌、乳酸菌等菌种的筛选及其对馒头风味物质的影响等,为我国传统发酵剂的研究提供参考。
Traditional starter cultures （TSC） are a kind of mixed fermentation, which are given these days more and more attention as they give a good taste for Chinese steamed bread（CSB）. China has plenty of resources in TSC of CSB, but the research is still at an early stage. In this paper, the history of TSC and the process of making TSC were reviewed. Moreover, isolated and characterized of yeast and lactic acid bacteria in TSC and the influence of microorganism for volatile compounds in CSB were illustrated. Finally, the prospect of TSC was also forecasted.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第11期115-120,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然基金项目(31130042)
国家十二五课题(2012BAD37B01)
关键词
馒头
传统发酵剂
微生物
品质
Chinese steamed bread
traditional starter cultures
microorganism
quality
