添加剂及储藏温度对糯性粉团抗老化的研究  

Effects of Food Additives and Storage Temperatures on Staling Properties of Waxy Rice Flour Dough

作　　者：袁博[1] 黄卫宁[1] 邹奇波 

机构地区：[1]江南大学食品科学与技术国家重点实验室 [2]福临门大家庭食品有限公司,江苏张家港215634

出　　处：《食品与发酵工业》2010年第2期49-54,共6页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划专项经费支持项目(No.2006BAD05A01)

摘　　要：研究了在不同储藏温度(-18、4、25和37℃)下的糯性粉团,通过分析储藏0-5 d中的水分含量、水分活度、质构特性和热力学特性的变化来研究老化性质,并对食品添加剂对其抗老化作用作了研究。研究表明:(1)在各个储藏温度条件下,食品添加剂的加入可以有效地抑制糯性粉团的老化回生,可使糯性粉团的硬度较小、水分含量较高、水分活度较低、DSC测定的ΔH较小。(2)在-18℃条件下储藏的糯性粉团的老化速率最慢,经过自然解冻后其品质接近于新鲜糯性粉团。当储藏温度位于冰点温度(0℃)以上时,在4℃储藏的糯性粉团的老化速率相比25℃和37℃要快很多,且37℃条件下储藏的糯性粉团的老化速率低于在25℃条件下储藏的糯性粉团。表明糯性粉团最适宜的储藏温度应是-18℃。而当储藏温度位于冰点温度(0℃)以上时,温度越低,糯性粉团的老化回生愈加显著。The staling properties of waxy rice flour dough stored at different temperatures： - 18℃ ,4℃ ,25℃ and 37℃ from 1 to 5 days were studied, and the effects of food additives（containing xanthan gum, β - cyclodextrin, β-amylase and CSL） on the staling properties were also studied. We determined The staling properties were dedermined by analyzing the water content （WC）, water activity （Aw ）, texture changes and thermal properties changes of waxy rice flour dough. Results showed that： （1） No matter what storage temperature, the food additives - treated waxy rice flour dough showed a low - level staling status ： lower WC,lower Aw ,lower enthalpy values and lower hardness, compared to waxy rice flour dough without food additives. （2） Waxy rice flour dough stored at - 18℃ showed a slowest staling rate. After the temperature of waxy rice flour dough arrived at the room temperature, the eating properties was closest to the waxy rice flour dough that was just steamed. The waxy rice flour dough stored at 4~C staled faster than that storaged at 25℃ and 37℃ , and the waxy rice flour dough stored at 25℃ staled fastest. So the optimum storage temperature for waxy rice flour dough is - 18℃. When storage temperature was above 0℃ , the lower the temperature, the faster the waxy rice flour dough stales.

关 键 词：糯性粉团 食品添加剂 储藏温度 老化 

分 类 号：TS202.3[轻工技术与工程—食品科学]