面包复合乳化剂的研究及优化  

Study and optimization of compound emulsifier used in bread

作　　者：王梦雨 曾洁[1] 张珂珂 张麟 高海燕[1] WANG Mengyu;ZENG Jie;ZHANG Keke;ZHANG Lin;GAO Haiyan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2021年第2期34-40,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：新乡市重大科技专项(ZD2020003);河南省科技创新杰出青年资助(174100510003)。

摘　　要：以面包粉、白砂糖、酵母为原料,采用单硬脂酸甘油酯、大豆磷脂、海藻酸钠三种乳化剂复配研究其对面包品质的影响.通过单因素试验确定三种乳化剂的基本添加量,进一步通过正交试验确定三种乳化剂的最优复配方案.结果表明:海藻酸钠对面包品质的影响最大,大豆磷脂其次,单硬脂酸甘油酯最弱;添加质量分数为0.4%的单硬脂酸甘油酯、质量分数为0.5%的大豆磷脂、质量分数为0.1%的海藻酸钠,制作出的面包感官品质最好,面包表皮色泽鲜亮,质地柔软,形态完整,口感香甜细腻,保存时间长,不易老化.In this paper,the effects of three emulsifiers(glyceryl monostearate,soybean phosphatide and sodium alginate)on the quality of bread were studied using bread flour,sugar and yeast as raw materials.The basic additive amount of three kinds of emulsifiers was determined by single factor test,and the optimal compounding scheme of the three kinds of emulsifiers was further determined by orthogonal test.The results indicate that sodium alginate has the greatest effect on the quality of bread,soy lecithin is the second,and glycerol monostearate is the weakest.With the addition of 0.4%single stearate,0.5%soybean phosphatide and 0.1%sodium alginate,the bread produced has the best sensory quality,bright color,soft texture,complete shape,sweet and delicate taste,long preservation time and not easy to age.

关 键 词：面包 乳化剂 品质 感官评定 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]