酵母菌在四川保温甜面酱品质提升中的应用研究

摘要

The application of yeast in the quality improvement of temperature-controlled fermented sweet flour paste is studied.The result shows that the addition of yeast into the temperature-controlled fermented sweet flour paste is good to the quality improvement.When the addition amount of Zygosaccharomycesrouxii and Torulopsisreaches to 0.10%,the flavor of sweet flour paste is the best.%针对酵母菌在甜面酱发酵中的应用做了基础研究。实验结果表明：通过人工向甜面酱中接种酵母菌能够有效地提升保温甜面酱的品质，当鲁氏酵母及球拟酵母用量分别为甜面酱重量的0．10％时，甜面酱的风味最优，明显高于未添加酵母菌的甜面酱。