复合改良剂对冷冻面团馒头品质影响研究  

Effect of Compound Improver on the Quality of Frozen Dough Steamed Bread

作　　者：黄桂东 黄伟志 钟先锋 吴子蓥 唐素婷 冯结铧 HUANG Gui-dong1,2,3,4,5, HUANG Wei-zhi1,2,3,4,5, ZHONG Xian-teng1,2,3,4,5, WU Zi-ying1,2,3,4,5, TANG Su-ting1,2,3,4,5, FENG Jie-hua1,2,3,4,5(1.College of Food Science and Engineering, Foshan University, Guangdong Foshan 528231, Guangdong, China; 2.Guangdong Engineering Reseach Center tbr Traditional Fennentational Food, Foshan 528231, Guangdong, China ; 3.Guangdong Engineering Reseach Center tbr Saiety Control of Food Circulation, Foshan 528231, Guangdong, China ;4.Foshan Engineering Reseach Center tor Brewing Technology, Foshan 528231, Guangdong, China ; 5.Foshan Engineering Reseach Center tbr Agricultural Biological Manufacturing, Foshan 528231, Guangdong, Chin)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528231 [2]广东省传统发酵食品工程技术研究中心,广东佛山528231 [3]广东省食品流通安全控制工程技术研究中心,广东佛山528231 [4]佛山市酿造工程技术研究中心,广东佛山528231 [5]佛山农业生物制造工程技术研究中心,广东佛山528231

出　　处：《食品研究与开发》2018年第16期79-87,共9页Food Research and Development

基　　金：国家自然科学基金(31501476;31660459);江苏省自然科学基金(BK20150139);佛山市科技局项目(2016AB000011;2016GA10155;2017AB004081)

摘　　要：冷冻面团技术是现代重要的发酵面食保鲜技术之一,但冷冻过程会对面团品质、酵母生存能力及面团面筋结构等产生影响。为了提高冷冻面团品质,研究了冰结构蛋白、黄原胶、蛋白酶和水苏糖4种改良剂对冷冻面团馒头品质的影响,且在单因素实验基础上,采用Box-Behnken响应面法优化了改善冷冻面团馒头品质的改良剂复配工艺。结果表明:冰结构蛋白、水苏糖对冷冻面团馒头品质影响显著(p<0.05)。0.01%冰结构蛋白,0.04%黄原胶,0.01%蛋白酶,2.68%水苏糖的复配工艺下,冷冻面团馒头比容、硬度理论值分别为2.68 m L/g,1 676.69 gf。实测比容、硬度分别为(2.71±0.15)m L/g,(1 626±18.83)gf,有效提高了冷冻面团馒头品质。Frozen dough technology is one of the most important technologies for the preservation of pasta,but the process of freezing will affect the quality of dough,the viability of yeast and the structure of dough gluten. In order to improve the quality of frozen dough technology,the effects of four improvers on the quality of frozen dough steamed bread including ice structure protein,xanthan gum,protease and stachyose were studied. On the basis of single factor experiment,we optimized the quality of frozen dough steamed bread by Box-Behnken response surface method studied. The results showed signifcant effects of the ice structuring proteins and stachyose on the quality of frozen dough steamed bread（p 〈0.05）. The optimized formula was 0.01 % ice structure protein,0.04 % xanthan gum,0.01 % protease,and 2.68 % stachyose. The values were 2.68 m L/g and1676.69 gf for specific volume and hardness of the frozen dough respectively. Actually,specific volume and hardness were（2.71±0.15）m L/g and（1 626±18.83）gf,which can effectively improve the quality of frozen dough steamed bread.

关 键 词：冷冻面团 馒头 改良剂 品质 响应面法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]