外源酶对大米面团性能和米面包品质的影响  

Effects of Exogenous Enzymes on Properties of Rice Dough and Rice Bread Quality

作　　者：刘晓飞[1] 吴浚滢 戚月娜 赵香香 刘畅[1] 张智[2] 张娜[1] LIU Xiao-fei;WU Jun-ying;QI Yue-na;ZHAO Xiang-xiang;LIU Chang;ZHANG Zhi;ZHANG Na(College of Food Engineering,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin University of Commerce,Harbin 150028,Heilongjiang,China;Heilongjiang Beidahuang Rice Industry Group Co.,Ltd.,Harbin 150000,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江省谷物食品与资源综合加工重点实验室,黑龙江哈尔滨150028 [2]黑龙江省北大荒米业集团有限公司,黑龙江哈尔滨150000

出　　处：《食品研究与开发》2022年第21期91-98,共8页Food Research and Development

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B02、2019ZX08B02)。

摘　　要：为研究适合麸质过敏人群食用的米面包,通过添加酶来改善米面包的品质,以碎米为原料制作米面包,探究添加单一酶制剂(α-淀粉酶、脂肪酶和谷氨酰胺转氨酶)和复合酶制剂(α-淀粉酶和脂肪酶复配)对米面团糊化特性和质构特性的影响,探究酶添加量、醒发时间、醒发温度和pH值对米面团糊化特性和综合评分的影响,通过单因素和响应面试验优化米面团最优制作工艺。结果表明,选取谷氨酰胺转氨酶对米面团进行改性,米面团最优制作工艺为谷氨酰胺转氨酶添加量0.008 g、醒发时间87 min、醒发温度63℃。此条件下制备的米面包感官评分从65.2提高到80.7、硬度从994.6 g降低到756.5 g、比容从1.97 mL/g增加到3.01 mL/g。This study aimed to develop suitable rice bread for people with gluten allergy and improve the quality of rice bread by adding enzymes. Rice bread was made with broken rice,and the effects of single enzyme preparations(α-amylase,lipase and transglutaminase)and compound enzyme preparation(α-amylase+lipase)on the pasting and texture properties of rice dough were investigated. The effects of enzyme dosage,fermentation time,fermentation temperature and pH on the pasting properties and comprehensive score of rice dough were investigated. The optimal fermentation conditions were optimized by response surface methodology on the basis of single factor tests. The optimal conditions for the fermentation of rice dough were as follows:transglutaminase dosage of 0.008 g and fermentation at 63 ℃ for 87 min. The preparation of rice bread under the optimal conditions raised the sensory score from 65.2 to 80.7,decreased the hardness from 994.6 g to 756.5 g,and increased the specific volume from 1.97 mL/g to 3.01 mL/g.

关 键 词：米面包 谷氨酰胺转氨酶 质构评分 糊化特性 响应面 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]