Effects of different Saccharomyces cerevisiae strains on quality of lotus leaf cake
PAN Zhi-li1,2,YU Ru-meng1,3,LUO Yang-xiang1,3,AI Zhi-lu1,2*,HUANG Zhong-min1,3,YANG Lian-zhi4,FAN Wen5
1(The College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China)
3(Henan Engineering Research Center of Cold-chain Food, Zhengzhou 450002, China)
4(College of Chemical and Food Engineering, Zhongzhou University, Zhengzhou 450044, China)
5(Zhengzhou Synear Food Holding LTD,Zhengzhou 450002, China)
Abstract: To study the effects of different Saccharomyces cerevisiae strains on the quality of the lotus leaf cake, four strains isolated from Angel dried yeast product, brewing yeast, baking yeast and grape fruit samples were used for making pancake and its color, texture and flavor were subsequently examined by using spectrophotometer, texture analyzer and electronic tongue. By co-fermentation with different lactic acid bacteria (Lactobacillus fermentans, Lactobacillus pentosus, Fusarium vesicus or Lactobacillus panis), the results indicated that S. cerevisiae TU121 isolated from Angel yeast product with the addition of 60ml resulted in the best quality of pancakes with moderate hardness and elastic, white appearance, suitable taste and unique flavor.
潘治利,于如梦,骆洋翔,等. 不同类型酿酒酵母对荷叶饼品质的影响[J]. 食品与发酵工业, 2018, 44(12): 144-149.
PAN Zhi-li,YU Ru-meng,LUO Yang-xiang,et al. Effects of different Saccharomyces cerevisiae strains on quality of lotus leaf cake[J]. Food and Fermentation Industries, 2018, 44(12): 144-149.