The Optimum Operation Conditions for the Production of High Quality Raisin Culture Toast

• Main Authors: Chin-Chia Liu, 劉晉嘉
• Other Authors: Lien-Te Yeh
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/67960523707962282223

碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 100 === The value of fermentation quotient is the most important key point of the flavor of sourdough, and this value is the molar concentration ratio of lactic acid and acetic acid in sourdough. The content of lactic acid and acetic acid is mainly affected by temperature and the amount of water cultivating the sourdough; therefore, we used the response surface methodology to examine the two variants of optimization conditions, temperature and raisin culture liquid, and also try to figure out the influence of fermentation quotient on the quality of toast. The result of this study could be a reference resource for related enterprises. The results obtained in this study show the use of 120 hours of raisin culture liquid, its pH value is 3.56, total titrate acidic 13.2(mL), sugar content 20 (Brix °), colony counts of LAB 1.23 x 107 (CFU/g), colony counts of yeast was 1.41 x 107 (CFU/g). Can be learned from the response surface method, toast sensory evaluation preference maximum of 6.92, the conditions for the temperature 21~22oC, raisin culture liquid of 86%, suggesting that the toast produced by this condition for the optimal conditions. Can be inferred from the above optimum conditions, the optimum fermentation value of 3.0 to 3.2 (FQ), lactic acid content of 15.5 ~ 16.3 (mmol/ L), acetic acid content of 5.2~5.9 (mmol/L), yeast bacteria was 4.47~5.01 x 106 (CFU/g), the number of lactobacillus bacteria 2.14~2.69 x 106 (CFU/g) The moisture content of 34.7 to 34.9 (%) pH value of 4.5, TTA, 6.46~6.52 (mL), hardness value of 383 to 389 (g) than the volume of 2.45~2.46 (cm3 / g), and the dough gas value of 383 to 384 (mL). The result indicated that the best condition to nature yeast for raisin culture optimal incubation is under the situation of 21 to 22 oC, and raisin culture liquid for 86%, and the condition could ensure the best flavor and quality of toasts.