从安琪发酵剂、啤酒发酵原料、老酵头、葡萄果浆4种原料中分离出4株酿酒酵母,用于荷叶饼的制作,并对其品质进行研究。采用色差仪、物性分析仪以及电子舌,研究其对荷叶饼的色泽、质构特性及风味的影响,优选出合适的酵母菌株。与不同类型的乳酸菌(发酵乳杆菌、乳酸片球菌、戊糖片球菌、混淆魏斯氏菌、面包乳杆菌)进行复配,研究其对产品品质的影响。结果表明,综合其质构特性、色泽和风味指标,从安琪发酵剂中分离出的酿酒酵母(Saccharomyces cerevisiae TU121),在菌液添加量为60 mL时,制作出的荷叶饼硬度适中且富有弹性、外观洁白,风味最佳,与发酵乳杆菌复配风味独特。该研究为制作荷叶饼提供理论参考。
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.
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