甘薯膳食纤维对馒头品质及老化的影响  

Effects of sweet potato dietary fiber on the quality and aging of steamed bread

作　　者：张苗[1,2] 木泰华[1,2] 韩俊娟 

机构地区：[1]中国农业科学院农产品加工研究所 [2]农业部农产品加工综合性重点实验室,北京100193

出　　处：《江苏师范大学学报（自然科学版）》2016年第4期20-24,共5页Journal of Jiangsu Normal University：Natural Science Edition

基　　金：国家现代农业产业技术体系建设专项资金资助(CARS-11-B-19)

摘　　要：采用筛分法分别制备上层和中层甘薯膳食纤维（SPDF1和SPDF2）,与甘薯渣相比,SPDF1和SPDF2中的淀粉含量显著降低、膳食纤维含量显著提高、粒径变小;SPDF2的膳食纤维质量分数为82.24%,显著高于SPDF1（45.21%）.研究了添加2种甘薯膳食纤维对馒头外观、内部结构、感官品质、质构性质及老化的影响.结果表明,随着SPDF1和SPDF2添加量（0-6%）的增加,馒头的比容先增加后减小、色泽变暗,总体品质评价以SPDF1和SPDF2添加量为1%时最佳;与添加不同比例SPDF1的馒头相比,添加不同比例SPDF2馒头的体积略小、色泽较亮;甘薯膳食纤维添加量为3%时,馒头的弹性、黏聚性和回弹性增加,硬度、胶黏性和咀嚼性提高,与此同时,储存过程中老化得到延缓,且SPDF2较SPDF1效果好.In this paper,the dietary fiber（SPDF1and SPDF2）of the upper and middle layers by sieving method were prepared.Compared with sweet potato residue,the starch content of SPDF1 and SPDF2decreased,of which the dietary fiber content increased,and the particle size became smaller,significantly,among which the dietary fiber content of SPDF2 was 82.24%,which was significantly higher than that of SPDF1（45.21%）.Through,adding 2kinds of sweet potato dietary fiber in the steamed bread,the effects on the appearance,internal structure,sensory quality,textural properties and aging of steamed bread were investigated.The results were as follows：with increased in the supplementation of SPDF1 and SPDF2（0-6%）,the volume of steamed bread increased first and then decreased,the color got darker,and the overall scores were the best when the supplementation of SPDF1 and SPDF2were 1%.Compared with adding different proportion of SPDF1,the volume of steamed bread with SPDF2 was smaller,but the color was lighter.When the amount of sweet potato dietary fiber was 3%,the elasticity,cohesiveness and resilience of steamed bread increased,of which the hardness,adhesive and chewing ability were improved.Meanwhile,the aging of steamed bread during storage was delayed,and the effect of SPDF2 was better than that of SPDF1.

关 键 词：甘薯膳食纤维 馒头 品质 老化 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程] S531[轻工技术与工程—食品科学与工程]