速冻馒头复蒸色泽的影响研究  

Research on Influencing Factors of Steamed Bread Resteaming Color

作　　者：张印 叶俊芳 李小档 李孟月 王晓 杨坤 王凯 连惠章 费锦标 ZHANG Yin;YE Junfang;LI Xiaodang;LI Mengyue;WANG Xiao;YANG Kun;WANG Kai;LIAN Huizhang;FEI Jinbiao(Wuxi Huashun Mingsheng Food Co.,Ltd.,Wuxi,Jiangsu 214151,China)

机构地区：[1]无锡华顺民生食品有限公司,江苏无锡214151

出　　处：《农产品加工》2022年第19期22-25,共4页Farm Products Processing

基　　金：无锡市科技发展资金项目(N20203004);江苏省科技计划项目(SBE2021310021)。

摘　　要：探究速冻馒头复蒸色泽差异的影响因素,分析复蒸时间、淀粉糖种类、淀粉糖添加量,以及其他添加物与复热方式对馒头复蒸色泽的影响。基于众多研究者的理论研究和试验现象,复蒸色泽变化主要是发生了美拉德反应。结果表明,复蒸时间越长,馒头白度越低,色泽越黄;不同淀粉糖对色泽影响也较大,果葡糖浆促进上色,色泽偏黄,麦芽糖浆美拉德反应较慢,白度较白;白砂糖添加比例越大,白度越小,褐变反应越快;添加乳酸、小苏打通过调节面团pH值分别抑制、促进美拉德反应,添加起酥油可起到乳化增白作用;不同复热方式也影响馒头白度,其中油炸可通过高温促进上色,有利于美拉德反应,色泽呈棕红色。Explored the factors that affecting steamed bread resteaming color.The effects of resteaming time,starch sugar content,other additives,and reheating methods on steamed bread resteaming color were analyzed.Based on the theoretical research of many researchers and experimental phenomena,the color change of resteaming was mainly Maillard reaction.The results showed that the whiteness was lowered and the color became yellow with increasing of resteaming time of steamed bread.Different starch sugars significantly affected the color.Fructose syrup promoted the coloring,and thus the color of resteamed bread was yellower.The steamed bread adding with maltose syrup was much white due to the low rate of Maillard reaction.As the the content of white granulated sugar increased,the whiteness of resteamed bread decreased due tothe faster rate the browning reaction.Lactic acid and baking soda could inhibit and promote Maillard reaction by adjusting dough pH,and butter acted as emulsifier and thus whitened the resteamed bread.Different reheating methods also affect the whiteness of steamed bread.Frying could promote coloring by accelerating Maillard reaction due to the high temperature,and the color of the product was brownish red.

关 键 词：馒头 复蒸 色泽 美拉德反应 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]