不同碳链长度脂肪酰乳酸钠对馒头作用效果研究  

Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread

作　　者：耿敏[1] 马晓军[1] 茹湘波[2] 

机构地区：[1]江南大学食品学院,无锡214036 [2]河南工业大学化学化工学院,郑州450052

出　　处：《食品科技》2007年第4期142-145,共4页Food Science and Technology

摘　　要：选定酯值相近的不同碳链长度的脂肪酰乳酸钠添加到面粉中制作馒头。通过馒头的总评分判定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。脂肪酸碳链长度越短的脂肪酰乳酸钠添加到馒头中的作用效果越差。较短碳链长度的产品(六碳、八碳、十碳)不仅作用效果差,而且有强烈刺激气味不适宜作为馒头粉添加剂。通过质构仪测得不同碳链长度的脂肪酰乳酸钠对馒头硬度的影响,按脂肪酸碳链长度的增加而增加。通过粉质拉伸试验得出对面团的稳定时间、形成时间以及弱化度均呈规律影响,对面团的拉伸特性也有较大影响。Some sodium fatty-acyl lactylate with different carbon chain lengths（6-18） were chosen to add into flours with similar Ester Values, Sodium stearoyl lactylate was deemed to be the best length of carbon chain to act to steamed bread. In the next place, Sodium oleic-acyl lactylate and Sodium palmitic-acyl lactylate were good at steamed bread. The short long carbon chain products couldn＇t be used for steamed bread, because they had both of bad effects and pungent smell（c6,c8,c10）. According to textural mechine, they had influence on the rigidity of steamed bread, the rigidity were increased by the increase of leagths of Sodium fatty-acyl lacty-late. According to frainograph and extensorgraph experiment, they had disciplinarian influence on dough Steady time, dough stability time and resistance, and had distinct influence.

关 键 词：硬脂酰乳酸钠 馒头 不同碳链长度 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]