| 馒头蒸制过程中pH值、微生物、还原糖含量的变化 |
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| 引用本文： | 何松,刘长虹,左锦静.馒头蒸制过程中pH值、微生物、还原糖含量的变化[J].食品与机械,2004,20(3):23-24. |
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| 作者姓名： | 何松 刘长虹 左锦静 |
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| 作者单位： | 郑州工程学院粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 探讨了馒头蒸制过程中微生物生存状态、pH值、以及还原糖含量的变化。发现酵母、乳酸菌和醋酸菌在蒸制15min内死亡 ,pH呈下降趋势 ,还原糖含量变化不大。
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| 关 键 词： | 馒头 pH 微生物 还原糖 |
| 修稿时间： | 2004年5月8日 |
The changes of pH microorganism and reducing sugar contents during steaming process of steamed-bread |
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| HE Song,LIU Chang-hong,ZUO Jin-jing.The changes of pH microorganism and reducing sugar contents during steaming process of steamed-bread[J].Food and Machinery,2004,20(3):23-24. |
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| Authors: | HE Song LIU Chang-hong ZUO Jin-jing |
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| Abstract: | The microorganism living status, pH value during steaming process and the changes of reducing sugar contents were studied. It was found that the yeast, lactobacillus and vinegar dead in 10min steaming, pH value declining during the steaming process, the change of reducing sugar contents was not obvious. |
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| Keywords: | Steamed-bread pH Microorganism Reducing sugar |
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