复合乳化剂、酶制剂和亲水胶体对米发糕品质的影响  

Effects of Emulsifier,Enzyme and Hydrophilic Colloid on Quality of Fermented Rice Cake

作　　者：吕思伊[1] 周荧[1] 黄行健[1] 李秀娟[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2010年第5期81-84,89,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新中心创新团队项目(2007620)

摘　　要：研究了SE、SSL、α-淀粉酶、木聚糖酶、黄原胶和海藻酸钠单体及其复配添加对米发糕品质的影响,通过质构仪测试和感官评分对米发糕品质进行了评价。结果表明,单一的乳化剂、酶制剂和亲水胶体对米发糕品质都有改善作用,而复合使用改善效果更为明显,最佳复配比例为8 g/kgSE、2 g/kgSSL、0.03 g/kgα-淀粉酶、0.05 g/kg木聚糖酶、2 g/kg黄原胶和0.2 g/kg海藻酸钠。经复配改良的米发糕内部组织结构改善,气孔小而均匀,口感细腻、轻柔,弹韧性更好。Effects of SE,SSL,α-amylase,xylanase,xanthan gum,sodium alginate and their mixtures on the quality of fermented rice cake were studied.Results： The quality of the fermented rice cake is improved with addition of anyone of these food additives;moreover,the combination of these additives improves the textural and sensory characteristics of the rice cake even better.The optimized dose of these additives is 8 g/kg SE,2 g/kg SSL,0.03 g/kg α-amylase,0.05 g/kg xylanase,2 g/kg xanthan gum and 0.2 g/kg sodium alginate.

关 键 词：米发糕 品质 质构 感官评分 乳化剂 酶制剂 亲水胶体 

分 类 号：TS202.3[轻工技术与工程—食品科学]