不同食用胶体对馒头食用品质及消化特性的影响  

Effects of Different Edible Colloids on Edible Quality and Digestive Characteristics of Steamed Bread

作　　者：杨锦胜 沙文轩 吴林珊 史祥忠 邓通 李冰 郭秀云 YANG Jinsheng;SHA Wenxuan;WU Linshan;SHI Xiangzhong;DENG Tong;LI Bing;GUO Xiuyun(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225100,Jiangsu,China;Wuxi Voca-tional Institute of Commerce,Wuxi 214151,Jiangsu,China;Jiangsu Huaiyang Cuisine Industrialization Engineering Center,Yangzhou 225100,Jiangsu,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225100 [2]无锡商业职业技术学院,江苏无锡214151 [3]江苏省淮扬菜产业化工程中心,江苏扬州225100

出　　处：《食品研究与开发》2024年第5期131-138,共8页Food Research and Development

摘　　要：该文以优化储藏期内淀粉消化特性,改善食用品质为目的,研究不同食用胶体对馒头淀粉消化特性及食用品质的影响,利用全自动快速食品热量成分检测仪、色差仪、质构仪等分别对添加了不同食用胶体的馒头进行品质分析,并通过体外消化实验对馒头的淀粉组成及体外血糖生成指数(estimated glycemic index,eGI)进行测定。结果表明,在0.3%当量下,添加5种食用胶体(黄原胶、瓜尔豆胶、聚丙烯酸钠、海藻酸钠、羧甲基纤维素)均能改善馒头的pH值和色度值,热量无显著性变化。从淀粉消化特性分析,瓜尔豆胶组相对于其他食用胶体组馒头具有更低的eGI值。从储藏期内馒头淀粉各组分含量分析,羧甲基纤维素组馒头在4℃冷藏条件下储存7 d后的快消化淀粉(rapidly digestible starches,RDS)含量仍保持较高,抗性淀粉(resistant starch,RS)含量最低,分别为54.02%和18.75%,拥有更好的消化特性和优秀的感官评分。The effects of different edible colloids on the physicochemical properties of starch and the quality of steamed bread were studied,with the purpose of delaying aging and improving quality.Calorimetry,colorim⁃etry,and texture analysis were employed to determine the quality of steamed bread supplemented with different edible colloids.Additionally,in vitro digestion experiments were performed to determine the starch composi⁃tion and estimated glycemic index(eGI)of the steamed bread.The results indicated that at an equivalent con⁃centration of 0.3%,the addition of five edible colloids(xanthan gum,guar gum,sodium polyacrylate,sodium alginate,and carboxymethyl cellulose)improved the pH of the steamed bread,while it did not cause signifi⁃cant changes in the calorific value or color difference.The guar gum group had lower eGI than other groups.From the perspective of starch aging,the addition of carboxymethyl cellulose reduced the rapidly digestible starch by 54.02%and resistant starch by 18.75%,and thus the steamed bread demonstrated superior antiaging properties and excellent sensory quality.

关 键 词：食用胶体 馒头 PH值 质构特性 蒸煮损失 体外消化 淀粉各组分含量 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]