硬脂酰乳酸钠对冻融循环发酵面团及其油炸甜甜圈品质的影响  

Effects of Sodium Stearyl Lactate on Quality of Freeze-Thaw Circulating Fermented Dough and Its Fried Donuts

作　　者：张文雅 徐丹[1,2] 吴凤凤 洪婷婷[1] 徐学明 ZHANG Wenya;XU Dan;WU Fengfeng;HONG Tingting;XU Xueming(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2022年第2期73-81,共9页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2018YFD0400604)。

摘　　要：作者研究了硬脂酰乳酸钠(Sodium stearyl lactate,SSL)对预醒发冷冻面团及其油炸甜甜圈品质的影响。将SSL加入自制发酵面团中,通过测定4次冻融循环后发酵面团的拉伸特性、流变学特性、可冻结水含量,以及冻融循环发酵面团油炸甜甜圈的比容、质构特性、表皮色泽、内部纹理结构、吸油率和水分损失率及感官评分,研究SSL对冻融循环发酵面团及油炸甜甜圈品质的影响。结果显示,与空白组对比,随着SSL添加量增加,冻融循环发酵面团拉伸性能和弹性模量先增加后降低,损耗角正切tanδ和可冻结水质量分数先降低后升高,冻融循环发酵面团油炸甜甜圈的硬度、黏度、咀嚼性先降低后升高,弹性、比容和感官评分先升高后降低,吸油率和水分损失率先降低后升高,其中最优SSL添加质量分数为0.2%,可使可冻结水质量分数降低8.16%,甜甜圈比容增加22.73%,吸油率降低5.39%。The quick detection of the effect of sodium stearyl lactate(SSL) on the quality of pre-proofed frozen dough and its fried doughnuts was carried out.SSL was added into the homemade fermented dough and the characterization wasdone after 4 freeze-thaw cyclesstorage.The effect of SSL on the quality of freeze-thaw fermented dough and its deep-fried doughnut was determined by the extension and rheological properties, freezable water content of the dough, and the specific volume, texture characteristics, crust color, internal texture structure, oil absorption capability,moisture loss rate, and sensory score of its fried donuts. Compared with the blank group, the results showed that with SSLdose increased, the extension properties and elastic modulus of pre-proofed doughincreased at first and then decreased, while its loss tangent(tanδ)and freezable water contentdecreased atfirst and then increased.The hardness, viscosity and chewiness offried donutsdecreased at first and then increased, while the elasticity, specific volume and sensory scores first increased and then decreased, and the oil uptake and moisture loss rate of donuts first decreased and then increased. The optimal amount of SSL was 0.2%, which could reduce the freezable water content of dough by 8.16%, increase the specific volume of donut by 22.73%, and reduce the oil uptake by 5.39%.

关 键 词：硬脂酰乳酸钠 冷冻 融化 发酵面团 品质 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]