速冻玉米饺子皮抗老化研究  

Study on Anti-staling of Quick-freeze Corn Dumpling Skin

作　　者：翟爱华[1] 张钟宇[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《中国粮油学报》2011年第11期83-87,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省科技攻关项目(GA06B401-3)

摘　　要：研究3种不同类型的抗老化剂——蔗糖酯、氧化变性淀粉及细菌α-淀粉酶对速冻玉米饺子皮在储藏期内品质的影响,通过单因素试验和二次正交旋转组合试验设计,得出复合改良剂抗老化效果的回归模型并确定抗老化剂的最佳配方。结果表明,复合改良剂增强了速冻玉米饺子皮的抗老化回生性能;各因素影响大小顺序为蔗糖酯添加量>α-淀粉酶添加量>氧化淀粉添加量;复合抗老化剂的最佳工艺配方为α-淀粉酶添加量0.02%、蔗糖酯添加量0.36%、氧化淀粉添加量4.41%,储藏17 d后玉米饺子皮的硬度值仅为7.93 N,较空白对照样的硬度值降低了69.9%。The effect of three different types of inhibitors（sucrose ester,oxidized starch and bacterial α-amylase） on quality of quick-frozen corn dumpling skin during storage period were studied and the regression equation of the modification parameters was established by single-factor test and quadratic general rotary experiment design.The results showed that the anti-aging properties of quick-frozen corn dumpling sheet were increased with the added amount of complex improver and composite inhibitor formula.The ordor of various factors impacting on anti-aging properties of quick-frozen corn dumpling sheet was sucrose ester,α-amylase and oxidized starch.The optimum technical conditions were confirmed as follows：the sucrose ester addition was 0.36%,the oxidized starch addition was 4.41% and the α-amylase addition was 0.02%,and the hardness value of quick-frozen corn dumpling sheet after depositing for seventeen days was only 7.93 N,which decreased by 69.9% compared with the negative control.

关 键 词：速冻玉米饺子皮 抗老化剂 硬度 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]