复合改良剂对馒头低温储藏抗老化效果的影响  

Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage

作　　者：潘丽军[1] 方坤[1] 马道荣[1] 寿佳菲[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第12期284-287,共4页Food Science

摘　　要：以馒头低温储存前后硬度和回复值的变化率为考察指标,通过单因素和正交试验研究不同酶制剂、乳化剂和淀粉等改良剂对馒头低温储存过程中抗老化效果的影响。结果表明,抗老化效果最佳的改良剂配方是α-淀粉酶0.3%、双乙酰酒石酸甘油酯(DATEM)0.7%、马铃薯变性淀粉3%。该配方用于馒头低温储藏,可使馒头感官分值为84.44±1.49,硬度变化率为(6.07±2.76)%,回复值变化率为(4.98±0.58)%。The phenomenon of aging may happen to steamed bread stored at low temperatures,which has been shown to seriously affect the quality and flavor of steamed bread.In the production process of steamed bread,different enzyme preparations,emulsions and starches were added to improve the percentage changes in the hardness and resilience of steamed bread,and α-amylase,diacetyl tartaric acid esters of mono-and diglycerides（DATEM） and modified potato starch were selected.The orthogonal array optimization showed that the optimum amounts of the selected substances for the improved sensory score and precentage changes in the hardness and resilience of steamed bread were found to be：α-amylase 0.3%,DATEM 0.7% and modified potato starch 3%.

关 键 词：馒头 改良剂 老化 硬度 回复性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]