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文章摘要
新疆馕用优良酿酒酵母筛选
Selected Saccharomyces Cerevisiae strains associated with Naan in Xinjiang
投稿时间:2018-05-02  修订日期:2018-05-28
DOI:
中文关键词:   酵母菌  酵头  感官
英文关键词: Naan  yeast  Saccharomyces cerevisaie  sensory
基金项目:国家自然科学基金资助项目
作者单位E-mail
阿曼妮萨·艾海提 塔里木大学 amannisa525@163.com 
朱丽霞 塔里木大学 judyzhu1@sina.com 
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中文摘要:
      摘要:本实验采用从新疆本地酸奶、酵头和葡萄酒等样品分离的12株酿酒酵母,以活性干酵母及传统酵头为对照,通过起发性实验筛选获得3株优良菌株(J-T111-4、S-S167-1、SC9),并对3株优良菌株的起发性、产酸性、降糖性、繁殖性进行分析,及用排序法进行感官评定火馕坑法制馕特性。得到J-T111-4菌株具有繁殖细胞数高,残糖含量低,酸度低,起发性高,制作的馕具有浓郁馕香,馕滋味突出等特征,确定为制馕优质菌。同时获得制馕口感松软的SC9菌株。该研究为新疆馕加工产业贮备用菌资源。
英文摘要:
      Abstract:In the study, twelve strains of Saccharomyces cerevisiae with different isolated substances from Xinjiang were used to assay the characters to ferment flour doughs (starters), comparing with active dry yeast and local traditional starter yeast. Three strains (J-T111-4, S-S167-1, and SC9) among them were obtained with good height of starters The characters of the three starters fermented by the three strains including the content of acidity and reducing sugar, strains growth, and the height of fermented droughs were measured, and the sensory characters of Naan fermented by the three starters and then toasted by traditional Huokeng were carried. The result show the starter of J-T111-4 had high strain growth and height of dough, low acidity and reduced sugar, Naan had the high sensory characters with typical flavor and strong aroma. The Naan fermented by SC9 strain shown good soft texture during chewing. J-T111-4 strains could be as the best candidate strain for Naan. This research affords good strains for the industry of Naan in Xinjiang.
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