【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。更多还原

【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.更多还原