应用核磁共振技术对含抗性淀粉的速冻馒头的配方优化  

Optimal formula design of quick-frozen steamed bread with resistant starch by NMR technique

作　　者：孙秀花[1] 张锦胜[1,2] 赵琴琴[1] 刘玉环[1,2] 彭红[1,2] 阮榕生[1,2] 王兆龙[1] 成昕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品工业科技》2012年第6期293-296,共4页Science and Technology of Food Industry

基　　金：国家重点实验室自由探索课题(SKLF-TS-2008014)

摘　　要：利用核磁共振技术(NMR)研究不同配方含抗性淀粉的速冻馒头中水分状态及含量的变化,并结合感官评定优化配方。结果表明,抗性淀粉添加量为12%,醒发时间为1h,加水量为62%,醒发温度为32℃,酵母添加量为1.2%为最佳组合,可制得感官评分为82.5的馒头;馒头的感官评分与其弛豫特性相关性显著,这充分说明,水分的分布是其中影响馒头感官品质的主要因素之一。Nuclear magnetic resonance technology was used to study the state and content of water of different formulations of quick-frozen bread which contains resistant starch （RS）, and combining with sensory evaluation to optimize the formula.The results showed that the optimal conditions were as follows= RS ]2% ,water 62% ,fermentation time 1h, temperature 32℃and yeast addition 1.2% for steamed bread＇s sensory score at 82.5.The correlation between the sensory scores and the relaxation characteristics of the steamed bread was significant,this suggested that the distribution of water was one of the major factors affecting to the sensory quality of steamed bread.

关 键 词：抗性淀粉 速冻馒头 配方 核磁共振 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]