宣木瓜提取物在面包中的应用初探  

A Preliminary Study on the Application of Chaenomeles speciosa Extract in Bread

作　　者：江彤 李凯轩 马意龙 孙思琪 魏兆军[1] 商亚芳 JIANG Tong;LI Kaixuan;MA Yilong;SUN Siqi;WEI Zhaojun;SHANG Yafang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009;Anhui Jiao Sweet Fragrance Biotechnology Company Limited,Xuancheng 242000)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]安徽焦甜香生物科技有限公司,宣城242000

出　　处：《食品工业》2023年第9期60-64,共5页The Food Industry

基　　金：安徽省留学人员创新项目择优资助计划;安徽省大学生创新创业项目(X202210359861);高校横向课题(W2022JSKF1013);安徽焦甜香生物科技有限公司合作开发课题(JTX/KJ-XM-2022-4-4)。

摘　　要：为延长面包保质期,通过单因素试验和正交设计试验对药食同源植物提取物及天然防腐剂添加量进行优化,得出面包中加入宣木瓜提取物1.38 g/100 g面粉,聚赖氨酸浓度420 mg/L,纳他霉素浓度360 mg/L,面包保藏期可延长2 d,面包内部多糖含量由9.04 g/100 g增加到10.02 g/100 g,抗氧化活性由14.32 mg VC/100 g增加到26.97 mg VC/100 g,三萜含量由11.97 mg齐墩果酸/100 g增加到14.55 mg齐墩果酸/100 g。利用质构仪对面包的质构进行分析,结果表明宣木瓜植物提取物能降低面包的硬度,提高面包的内聚力、黏性和回复性,改善面包品质。结果表明,宣木瓜提取物在延长面包保藏期的同时,有效提高面包活性成分含量,提高面包的品质。To extend the shelf life of bread,the addition of medicinal plant extracts and natural preservatives through singlefactor experiment and orthogonal design test were optimized.The results concluded that when Chaenomeles speciosa extract 1.38 g/100 g flour,polylysine concentration 420 mg/L and natamycin concentration 360 mg/L were added to bread,the shelf life ofbread could be extended by 2 d.The internal polysaccharide content ofbread increased from 9.04 g/100 g to 10.02 g/100 g,the antioxidant activity increased from 14.32 mg VC/100 g to 26.97 mg VC/100 g,and the triterpene content increased from 11.97 mg oleanolic acid/100 g to 14.55 mg oleanolic acid/100 g.The results showed that Chaenomeles speciosa extract was able to reduce the hardness of bread,to improve the cohesiveness,stickiness and recovery of bread,and to improve the quality of bread.The above results showed that Chaenomeles speciosa extracts effectively increased the active ingredient content and improved the quality of bread while extending the shelf life of bread.

关 键 词：药食同源 面包 保质期 抗氧化活性 正交设计 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]