五种食品增稠剂对面皮冻藏过程中的水分及品质影响  

Effects of five food thickeners on water and quality of flour dough during frozen storage

作　　者：李星科[1,2] 李素云 张华 张中义 徐学明 LI Xing-ke;LI Su-yun;ZHANG Hua;ZHANG Zhong-yi;XU Xue-ming(Food College of Jiangnan University,Wuxi 214122;Limited Company of Synear Food of Zhengzhou,Zhengzhou 450002;College of Food and Biological Engineering of Light Industry ofZhengzhou University,Zhengzhou 450002)

机构地区：[1]江南大学食品学院,无锡214122 [2]郑州思念食品有限公司,郑州450002 [3]郑州轻工业大学食品与生物工程学院,郑州450002

出　　处：《中国食品添加剂》2019年第7期156-161,共6页China Food Additives

基　　金：河南省自然科学基金项目“182300410067”;河南省科技厅项目“172102110204”

摘　　要：在米面制品冻藏过程中,水分会严重影响到产品的品质,实验研究了五种增稠剂(黄原胶、瓜尔豆胶、沙蒿籽胶、亚麻籽胶、海藻酸丙二醇酯(PGA))对冻藏面皮水分及品质的影响。结果表明:五种增稠剂均在一定程度上提高面粉的吸水率,其中黄原胶、瓜尔胶、沙蒿籽胶和亚麻籽胶能延长了面团的形成时间和稳定时间,降低了弱化度,而PGA的对面团的形成时间和稳定时间没有影响,却提高了弱化度。五种增稠剂均降低了蒸煮后冻藏面皮的吸水率,提高了面皮的硬度和弹性。低场核磁共振仪结果表明,在冻藏过程中面皮中的深层结合水含量降低,半自由水含量升高,说明在冻藏过程中发生了水分迁移,影响了产品的品质。五种增稠剂均能提高冻藏面皮的深层结合水含量,降低半自由水含量,有效的控制了水分迁移,改善了冻藏面皮的品质,综合各项指标考虑,沙蒿籽胶作为传统的食品添加剂在速冻米面制品中具有良好的应用前景。During frozen storage, water could affect the quality of rice and wheat flour products. This paper aimed to explore the influences of five food thickeners [xanthan gum,guar gum,sa-hao seed gum,flaxseed gum and propylene glycol alginate (PGA)] on the water and quality of flour dough. Results showed that all the five food thickeners could improve the water absorption of wheat flour, in which, xanthan gum, guar gum, sa-hao seed gum and flaxseed gum could extend the dough development time and stability time and decrease the degree of weakening, while PGA had no influence on dough development and stability time but increase the degree of weakening. After cooking, five food thickeners could decrease the water absorption and increase the hardness and elasticity of frozen dough. The results of low-field NMR instrument showed that,deep-bound water of frozen dough decreased while half-bound water increased, indicating water migration happened during frozen storage and affected the quality. All five food thickeners could increase the deep-bound water and decrease half-bound water of frozen dough and control water migration, upgrade the quality of frozen dough. Under consideration of all indicators, Sa-hao seed gum as a tradition food additive has good application prospects in frozen rice and flour products.

关 键 词：食品增稠剂 冻藏 面皮 水分 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS205.7[轻工技术与工程—食品科学与工程]