不同改良剂对冷冻面团及其蒸制包子品质的影响  

Effects of Different Improvers on Frozen Dough and the Quality of Steamed Stuffed Bun

作　　者：刘思宇 舒琴 芦红云 陈启和[1] Liu Siyu;Shu Qin;Lu Hongyun;Chen Qihe(Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2023年第2期173-182,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目公益项目(LGF18C200003)。

摘　　要：冷冻面团加工技术是重要的发酵面制品保鲜技术之一,它实现了面团制作和蒸制的分离。包子在我国的饮食文化中占据非常重要的地位,目前其工业化生产主要采用冷冻面团法,然而,冷冻过程会对面筋网络结构、酵母活力及其品质等产生不良影响。本文研究黄原胶、瓜尔豆胶、硬脂酰乳酸钠和双乙酰酒石酸单(双)甘油酯4种改良剂对冷冻面团及其蒸制包子流变、比容、高径比、质构和感官品质的影响。在单因素实验基础上,利用响应面法优化改良剂复配工艺,得到适合制作冷冻面团包子的最佳改良剂复合配方。试验结果表明:在单因素实验中,当改良剂最适添加量分别为黄原胶0.1%、瓜尔豆胶0.1%、硬脂酰乳酸钠0.2%和双乙酰酒石酸单(双)甘油酯0.3%时,冷冻面团包子综合品质得到明显改善。同时,基于冷冻面团包子的感官评分进行响应面优化,获得最优的复合改良剂配方为黄原胶0.1%、瓜尔豆胶0.11%、硬脂酰乳酸钠0.28%和双乙酰酒石酸单(双)甘油酯0.35%。Frozen dough processing technology is one of the important preservation technologies of fermented flour products,which realizes the separation of dough making and steaming.Steamed stuffed bun plays an important role in Chinese food culture.At present,frozen dough is mainly used in industrial production of steamed stuffed bun,but the freezing process will have adverse effects on the structure of gluten network,yeast activity,and quality of the end product.In this paper,the effects of xanthan gum,guar gum,sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di)glycerides on the rheological properties,specific volume,height-to-diameter ratio,texture and sensory quality of frozen dough and steamed stuffed bun were studied.On the basis of single factor experiment,the compound improver formula suitable for making frozen dough steamed stuffed bun was obtained by using response surface method.The results showed that,in the single factor experiment,the optimum additive amount of xanthan gum,guar gum,sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di)glycerides was 0.1%,0.1%,0.2%and 0.3%,respectively.In this condition,the comprehensive quality of frozen dough steamed stuffed bun was significantly improved.Based on the sensory score indexes,response surface optimization was carried out to obtain the optimized formula of improver:xanthan gum 0.1%,guar gum 0.11%,sodium stearoyl lactate 0.28%and diacetyl tartaric acid ester of mono(di)glycerides 0.35%.

关 键 词：冷冻面团 包子 面粉改良剂 复配 响应面优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]