低聚木糖在蒸烤馒头中的应用  

Application of Xylo-oligosaccharides in Steamed and Baked Bread

作　　者：李竹生[1] 宋娜[1] 范玉英[2] 

机构地区：[1]郑州职业技术学院,河南郑州450121 [2]岳阳职业技术学院,湖南岳阳414000

出　　处：《保鲜与加工》2016年第2期66-69,共4页Storage and Process

基　　金：河南省教育厅科学技术研究重点项目(14B550020);河南省科技厅重点科技攻关项目(152102310189)

摘　　要：研究了不同添加量(1%、2%、3%、4%、5%)的低聚木糖对蒸烤馒头感官品质、高径比、水分含量、水分活度及储存性能的影响,结果表明:当低聚木糖添加量为2%时,蒸烤馒头的高径比和感官品质评分最高,并可明显增加蒸烤馒头的水分含量,降低水分活度和硬度。提高低聚木糖添加量,可明显降低蒸烤馒头菌落总数对数值,推迟霉菌的检出时间。低聚木糖添加量为2%时,蒸烤馒头的保质期可达到4 d。因此,添加2%的低聚木糖,可在赋予蒸烤馒头较高品质的同时,提高其营养价值。The effects of different additions（1%, 2%, 3%, 4%, 5%） of xylo-oligosaccharides on sensory quality, ratio of height to diameter, water content, water activity and storage quality of steamed and baked bread were studied. Results showed that, when the addition of xylo-oligosaccharides was 2%, the ratio of height to diameter and sensory quality score were the highest, the water content of steamed and baked bread increased significantly, and the water activity and hardness decreased. With the increase of the addition of xylo-oligosaccharides, the numercal value of the total number of colonies of steamed and baked bread decreased significantly, and the detection time of mold delayed. When the addition of xylo-oligosaccharides was 2%, the shelf life of steamed and baked bread was up to 4 d, and the steamed and baked bread had high quality and nutritional value.

关 键 词：低聚木糖 蒸烤馒头 功能性食品 保质期 

分 类 号：TS245.9[轻工技术与工程—制糖工程]