食品添加剂对冷冻面团品质影响的研究综述  

REVIEW ON EFFECTS OF FOOD ADDITIVES ON FROZEN DOUGH

作　　者：王岸娜[1] 施桂林 吴立根[1] 张佳佳[1] 王振 刘晓芳 WANG Anna;SHI Guilin;WU Ligen;ZHANG Jiajia;WANG Zhen;LIU Xiaofang(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2018年第5期127-132,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31201294);粮食公益性行业科研专项(201313011);河南省基础与前沿技术研究计划(152300410077);河南工业大学省属高校基本科研业务费专项(2014YWJC05)

摘　　要：食品添加剂在我国食品工业中起到支撑作用,其研究开发以及应用水平直接关系到食品工业的发展。食品添加剂的种类越来越多,其应用范围也越来越广,是人们解决各类食品问题的利器。近年来,冷冻面团技术给人们带来了很多便利,其飞速发展之后也遇到了瓶颈,而食品添加剂是突破这个瓶颈的关键。与新鲜面团制品相比,冷冻面团制品存在发酵时间长、体积小、质构性能差、口感降低等问题。食品添加剂在冷冻面团品质改善方面发挥着极其重要的作用。目前,常用的食品添加剂主要有抗冻剂、酶制剂、乳化剂、变性淀粉、食品胶。它们通过不同的作用机理,达到了保护酵母和保护面团组分的目的,从而改善了冷冻面团的品质,提高了面制品的质量。主要介绍了以上几种添加剂的作用机理及研究现状,并对食品添加剂在冷冻面团应用方面进行了展望。Food additives play a supporting role in China's food industry,and its research and development and application level are directly related to the development of the food industry.More and more types of food additives have been developed,and their application ranges are more and more wide.It is an effective tool for people to solve various food problems.In recent years,the frozen dough technology has brought a lot of convenience to people,such as prolonging the shelf life of products,facilitating production and transportation.In addition,there are several bottlenecks with the rapid development of frozen dough technology,and food additives are the key factors to overcome these problems.Compared with fresh dough products,frozen dough products have problems such as long fermentation time,small volume,poor texture performance,and reduced mouthfeel.Food additives play an extremely important role in improving the quality of frozen dough.At present,the commonly used food additives mainly include antifreeze,enzyme preparation,emulsifier,modified starch and food glue.They achieve the purpose of protecting the yeast and dough components through different mechanisms,and thereby improving the quality of frozen dough and final products.This paper mainly summarized the mechanism and research status of the above additives,and the prospects for application of food additives in frozen dough.

关 键 词：冷冻面团 抗冻剂 酶制剂 变性淀粉 食品胶 品质改良 

分 类 号：TS202.3[轻工技术与工程—食品科学]