百香果皮果胶提取工艺及其对面团和面包品质的影响  

Extraction of Pectin from Passion Fruit Peel and Its Effect on the Dough and Bread Qualities

作　　者：姜燕 周敏 米热依 郭海南[2] JIANG Yan;ZHOU Min;MI Re-yi;GUO Hai-nan(School of Public Health,Dali University,Dali 671000,Yunnan,China;School of Chemistry and Life Sciences,Changchun University of Technology,Changchun 130012,Jilin,China)

机构地区：[1]大理大学公共卫生学院,云南大理671000 [2]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《食品研究与开发》2020年第3期102-107,共6页Food Research and Development

基　　金：大理大学博士启动基金（KYBS2018005）

摘　　要：从百香果皮中提取果胶作为面包改良剂,以未添加改良剂和添加豆渣的面团为对比,通过质构仪分析百香果皮果胶对生面团延展性和面包坚韧性的影响。结果显示:百香果皮果胶提取的最佳工艺条件为:质量分数为0.45%的草酸铵、料液比1∶45(g/mL)、50 W超声波辅助提取90 min,果胶提取率为24.79%。质构测试结果表明:添加百香果皮果胶的面团拉丝长度、弹性、粘性和内聚性较大,而硬度较小,其面团品质最好。添加豆渣和百香果皮果胶均使面包的硬度和咀嚼性降低,有效改善面包的质构特性。Kramer感官评定结果表明百香果皮果胶面包最受消费者喜爱。Pectin extracted from passion fruit peel was added into flour to improve the dough extensibility and bread hardness evaluated by texture analyzer.The pectin extraction ratio was 24.79%with 0.45%ammonium oxalate at the conditions of 1∶45(g/mL)solid-liquid ratio extracted for 90 min under 50 W ultrasonic assisted treatment.Texture analyzer results showed that the dough elasticity,cohesion and viscosity increased,and the dough hardness decreased with 2.5%pectin as improver compared with control and bean dregs dough.The bread hardness and chewiness reduced,and the bread qualities were improved by both pectin and bean dregs as improver.Kramer sensory test suggested that the bread with passion fruit peel pectin as improver was preferred by consumers.

关 键 词：百香果皮 果胶 面包改良剂 面团 质构仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS209[轻工技术与工程—食品科学与工程]