Useing cooked rice inoculated lactobacillus, rhizopus and bifidobacterium, compound starter cul-tures was made by fermentation, the effect of compound starter cultures on the quality steamed bread were stud-ied.The results of single factor test show that the seed volume of starter cultures to add 50 %, fermentation time was 60 min, fermentation temperature was 40 ℃, steamed bread quality was better.The results of orthogonal ex-periment showed that the influence the quality of steamed bread was optimum production conditions, rhizopus, lactobacillus starter of 50 %, active yeast inoculation quantity of 0.375 g. fermentation temperature of 38℃, fer-mentation time of 50 min.%利用煮熟的大米接种乳酸菌、根霉和双歧杆菌,进行发酵制得的复合发酵剂,研究复合发酵剂对馒头品质的影响.单因素试验结果表明,发酵剂添加量50%、发酵时间为60 min时,发酵温度为40℃时,馒头品质较佳.正交试验结果表明:影响馒头品质最佳制作条件是,乳酸菌+根霉,发酵剂添加量50%,酵母菌0.375 g,发酵温度38℃,发酵时间50 min.
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