Study On The Relationship Between The Change Of Soluble Sugar And Bacteria In The Fermentation Process Of Black Big Steamed Bread Starter

Hd steamed bread leavening agent is an active agents that used to ferment dough when steamed bread.Our previous study identified the leavening agent is mixed fermentation,the composed of the bacteria agents is Hdm1-yeast,Hdr1-Lactobacillus,Hdr2-Lactobacillus and Hdm2-yeast,the bacteria ratio of 4:2:6:1.And analysis of the changes in flavor substance produced by this ratio fermentation when ferment the dough and during steaming baking bread.Compared with active dry yeast,it has a clear advantage on the type and content of flavor substance.So the Hd bread leavening agent has good prospects for industrial development.The purpose of this study analyze the change between type and content of soluble sugar in the Hd steamed bread leavening agent during the process of fermentation,and clarifing Hd steamed bread leavening agent in each strain relations with the soluble sugars,in order to provide theoretical support for the application of fermentation agent,further more,providing a reference for quality accreditation of steamed bread in industrial production.In this study,firstly,we optimized the extraction of soluble sugar and GC-MS detection conditions by single factor experiment,soluble sugar extracting conditions finalized as follows:85%ethanol concentration,bath temperature of 90?,extraction time was 40min that works is best.GC-MS detection conditions:inlet temperature is300?,chromatographic conditions were that:80?keep 2 min,10?/min increased to 180?and keep 2 min,0.5?/min increased to 187?and keep 2 min,then in 0?/min raised to 240?and holding 2 min,then 1?/min was raised to 260?,and finally to 5?/min was raised to 300?.Split ratio is 10:1.MS source voltage is 70eV,full scan range 50 to 500 m/z,and the ion trap temperature is 220?,transfer line emperature is 280?,the electron multiplier voltage is 100mV,Solvent delay time is 4min.We use the GC-MS to analyze the soluble sugars of three leaven steamed bread,from the type of point of view,three kinds of steamed bread soluble sugar has not changed.but the content point of view,the group of Hd steamed bread that the content of soluble sugar is highest,followed by is dough steamed bread,angel yeast is least,so the Hd steamed bread taste sweet.Finally,using SPSS 20 software analyse the relationship between souble suger and each strain in the Hd leavening dough,using Origin 8.0 software determine the unctional relationship between souble suger and strains:The relationship between arabinose content and Hdr2-Lactobacillus concentration is:Y=0.1971 X₁-1.5471?X₁:Hdr2-Lactobacillus?;The relationship sucrose content among Hdr1-Lactobacillus,Hdr2-Lactobacilli and Hdm2-yeast concentration is:Y=-63.334X₁+11.555X₂+32.002X₃+198.889,?X₁:Hdr2-Lactobacillus;X₂:Hdr1-Lactobacillus;X₃:Hdm2-yeast?;The relationship among fructose content,Hdr1-Lactobacillus and Hdr2-Lactobacillus concentration is:Y=28.006X₁-24.858X₂-38.526,?X₁:Hdr2-Lactobacillus;X₂:Hdr1-Lactobacillus?;The relationship among maltose content,Hdr1-Lactobacillus and Hdr2-Lactobacillus concentration is:Y=17.058X₁+59.693X₂-573.493,?X₁:Hdr2-Lactobacillus concentration;X₂:Hdr1-Lactobacillus?;The relationship between cellobiose content and Hdr1-Lactobacillus concentration is:Y=1.7467X₂-13.048?X₂:Hdr1-Lactobacillus?;...