木聚糖酶在馒头制作中的应用研究  

The Application of Xylanase in the Processing of Steamed Bread

作　　者：何承云[1] 林向阳[2] 高雪琴[1] 杜素娟[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]福州大学生物科学与工程学院,福建福州350002

出　　处：《农产品加工（下）》2009年第6期7-10,共4页Farm Products Processing

基　　金：福建省青年科技人才创新项目(2007F3052)

摘　　要：木聚糖酶在适当的添加范围内可以明显地改善馒头的感官品质，同时改善馒头心的硬度、弹性和柔软性。木聚糖酶具有明显的抗老化作用，可改善馒头在贮存过程中的品质，从而延长其货架寿命。根据馒头的感官评分、馒头皮和馒头心的硬度变化，以及馒头贮存过程中硬度和弹性的变化趋势，发现木聚糖酶在馒头制作中的添加范围为1～5mg／kg面粉，其中3mg／kg面粉的添加量最佳。The organoleptic quality of steamed bread can he improved, the hardness of steamed bread can be decreased, and the springiness of steamed bread can be increased during the optimum arrange of xylanase. The results showed that the xylanase had certain anti-staling effect to steamed breads. It could make the quality of steamed bread better during the storage, and the shelf life of steamed bread were prolonged. It was feasible that the additive amount of xylanase in steamed bread ranged from 1 to 5 mg/kg wheat flour proved by the organoleptic experiments and the physical properties experiments. The optimal addition was 3 mg/kg wheat flour.

关 键 词：木聚糖酶 馒头 抗老化 

分 类 号：Q814.9[生物学—生物工程]