冷冻生坯面制品品质劣变及改良剂的研究进展  

Research Progress on Quality Deterioration and Modifiers of Frozen Raw Dough

作　　者：张金鹏 王立[1] 李言[1] Zhang Jinpeng;Wang Li;Li Yan(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2024年第4期202-209,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32072254)。

摘　　要：冷冻生坯在具有便捷、易于生产等优点的同时,也存在着内部结构发生劣变的可能。市场上常用的改良剂包括抗冻多糖、抗冻蛋白、亲水胶体、变性淀粉、酶制剂和乳化剂等。它们通过各自的作用方式来保护面筋蛋白不被破坏并提高酵母活性,从而抑制品质劣变,提高冷冻生坯的质地和感官。文章讨论了冷冻生坯品质劣变的几种可能的机制以及各种改良剂的作用机理和研究进展,总结了冷冻生坯的劣变机制与各种改良剂的作用方式之间的关系,以期为冷冻生坯面制品的工业发展提供参考。Frozen raw dough does not only have the advantages of convenience and ease of production,but also have the possibility of internal structural deterioration.The commonly used modifiers in the market include antifreeze polysaccharides,antifreeze proteins,hydrocolloids,modified starch,enzyme preparations and emulsifiers.They protect gluten proteins from damage and enhance yeast activity through their respective ways of action,thereby inhibiting quality deterioration and improving the texture and sensory properties of frozen raw dough.In this paper,several possible mechanisms of quality deterioration of frozen raw dough,and the mechanisms and research progress of various modifiers were discussed,and the relationship between the deterioration mechanisms of frozen raw dough and the action modes of various modifiers were summarized to provide reference for the industrial development of frozen raw dough.

关 键 词：冷冻生坯 劣变 改良剂 面筋蛋白 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]