不同酶制剂对信阳地区小麦馒头品质的作用  

Effects of different enzymes on the quality of wheat steamed bun in Xinyang area

作　　者：曹蒙 周枫 靳羽慧 李飞 陈金平 张鹏杰 李建芳 CAO Meng;ZHOU Feng;JIN Yu-hui;LI Fei;CEHN Jin-ping;ZHANG Peng-jie;LI Jian-fang(School of Food Science,Xinyang Agriculture and Forestry University,xinyang 464000,China;Engineering Technology Research Center of Comprehensive Utilization of Southern Henan Characteristic Food Resources in Henan Province,xinyang 464000,China;Xinyang Academy of Agricultural Sciences,xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]河南省豫南特色食物资源综合利用工程技术研究中心,河南信阳464000 [3]信阳市农业科学院,河南信阳464000

出　　处：《粮食与饲料工业》2022年第1期1-6,11,共7页Cereal & Feed Industry

基　　金：河南省科技攻关项目(182102110324)。

摘　　要：以信麦1168、信麦126、信麦79、信麦136小麦粉为主要原料,分别添加不同浓度梯度的真菌α-淀粉酶、木聚糖酶、葡萄糖氧化酶制作馒头,测定馒头比容、宽高比和感官品质,并进行相关性的分析。结果表明:真菌α-淀粉酶添加量为25 mg/kg时,信麦79和信麦126的比容分别为2.479 ml/g和2.438 ml/g,达到最大值;信麦136的馒头宽高比为1.393,信麦79感官评分为86.4。木聚糖酶添加量在30 mg/kg时,信麦79和信麦1168馒头比容为2.406 ml/g和2.231 ml/g,对馒头品质的改善作用较好;信麦136和信麦126的宽高比为1.417和1.419,信麦79感官评分为85.3。葡萄糖氧化酶添加量为25 mg/kg时,信麦79和信麦126馒头比容为2.278 ml/g和2.256 ml/g,信麦126宽高比1.458,信麦79的感官评分为82。因此,在馒头中添加25 mg/kg真菌α-淀粉酶、30 mg/kg木聚糖酶、25 mg/kg葡萄糖氧化酶,均能使信麦馒头的比容、宽高比和感官品质有所上升,馒头的总体品质均得到改善。The wheat flour of Xinmai 1168,Xinmai 126,Xinmai 79 and Xinmai 136 were used as the main raw materials to make steamed buns by adding fungal α-amylase,xylanase and glucose oxidase with different concentration gradient,respectively.The specific volume,width to height ratio and sensory quality of steamed buns were measured and the correlation analysis was carried out.The results showed that when the fungal α-amylase supplemental level was 25 mg/kg,the specific volumes of Xinmai 79 and Xinmai 126 were 2.479 ml/g and 2.438 ml/g,respectively,reaching the maximum values.The ratio of width to height of steamed bread of Xinmai 136 was 1.393,and the sensory score of Xinmai 79 was 86.4.When xylanase supplemental level was 30 mg/kg,the specific volumes of Xinmai 79 and Xinmai 1168 steamed buns were 2.406 and 2.231,which had a better improvement effect on the quality of steamed buns.The ratio of width to height of Xinmai 136 and Xinmai 126 was 1.417 and 1.419,and the sensory score of Xinmai 79 was 85.3.When the glucose oxidase supplemental level was 25mg/kg,the specific volumes of Xinmai 79 and Xinmai 126 steamed bread were 2.278 and 2.256,the width to height ratio of Xinmai 126 was 1.458,and the sensory score of Xinmai 79 was 82.Therefore,adding 25 mg/kg fungal α-amylase,30 mg/kg xylanase and 25 mg/kg glucose oxidase to steamed bread can increase the specific volume,width to height ratio and sensory quality of Xinmai steamed buns,and improve the overall quality of steamed buns.

关 键 词：信阳小麦 真菌Α-淀粉酶 木聚糖酶 葡萄糖氧化酶 馒头品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]