乳化剂及保藏温度对小米馒头贮藏过程老化的影响  

Effect of Emulsifiers and Storage Temperature on Millet Steamed Bread Aging During Storage

作　　者：赵萌[1] 聂刘畅 沈群[1] 陈燕卉[1] Zhao Meng Nie Liuchang Shen Qun Chen Yanhui(National Fruit and Vegetable Processing Engineering Center,College of Nutritional Engineering, China Agriculatural University, Beijing Food Science and 100083)

机构地区：[1]国家果蔬加工工程中心中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2017年第6期52-56,共5页Journal of the Chinese Cereals and Oils Association

基　　金：基金项目:国家谷子糜子产业技术体系(CARS-07-13.5)

摘　　要：以糊化度为评价指标,研究在37、20、4、-20℃下,1~30 d内小米馒头的老化程度及速率;分析不同保藏温度对其老化的影响。选择单硬脂酸甘油酯(GMS)、硬脂酰乳酸钙钠(CSL-SSL)和蔗糖脂肪酸酯(SE)3种食品乳化剂,以0.1%的添加量加入小米粉中,研究储藏过程中乳化剂对小米馒头老化的影响,评价其抗老化作用以及乳化剂与温度协同抗老化效果。结果表明:4℃的冷藏条件小米馒头老化剧烈,老化速率最大;高温虽能短期内表现出良好抗老化性,但-20℃冷冻储藏更适宜小米制品的长期储藏。3种乳化剂均能表现出良好抗老化特性;短期放置,20℃室温+GMS抗老化效果最佳;长货架期放置,-20℃冷冻条件+SE抗老化作用最显著。Aging degree and rate of millet steamed bread, which stored at 37, 20, 4 or - 20 ℃ for up to 30 days were studied, taking the degree of gelatinization as the evaluation indicator. The relationship between the storage temperature and deterioration of the millet starch then was analyzed. Added three kinds of emulsifiers, including glycerol monostearate （GMS）, sodium stearoyllactylate （CSL- SSL） and sucrose fatty acid ester （SE）, 0. 1% of the amount of millet flour, into the millet flour to research the influence of emulsifier on millet steamed bread＇s aging during storage, and evaluate whether they were suitable as aging resistance agents. Meanwhile, the synergy between the storage temperature and emulsifier on retrogradation was studied. The results showed that the aging degree and rate of millet steamed breadare maximum at 4 ℃. High storage temperature could perform well on anti - aging in short -term, while -20 ℃ frozen was more suitable for long shelf- life millet products. All the emulsifiers showed well anti - aging properties. The combination, GMS and 20 ℃ of storing temperature, had the best anti - aging effect for short shelf - life. While if considering long shelf - life, the SE and - 20 ℃ of freezing conditions showed the the most significant anti -aging effect.

关 键 词：小米馒头 储藏温度 乳化剂抗老化 

分 类 号：TS202[轻工技术与工程—食品科学]