面制品速冻工艺中蛋白质水解酶的应用与面团品质改进  

Application of Proteolytic Enzymes in Quick-Freezing Process of Flour Products and Improvement of Dough Quality

作　　者：姚全功 YAO Quangong(Weifang Meicheng Food Co.,Ltd.,Weifang 261041,China)

机构地区：[1]潍坊美城食品有限公司,山东潍坊261041

出　　处：《现代食品》2024年第10期98-100,共3页Modern Food

摘　　要：本文通过深入研究蛋白质水解酶的分类与作用机理,以明确其在面团加工中的潜在价值。在实验中,通过采用添加蛋白质水解酶的方法,并优化了工艺参数,以观察水解酶对面团品质的影响。结果表明,蛋白质水解酶的适当应用能够显著增强面团的弹性和延展性,改善口感,并优化面制品的整体品质。综合研究结果可以看出蛋白质水解酶在面制品速冻工艺中具有显著的应用价值,为面制品的品质提升和加工优化提供了新的途径。In this paper,the classification and mechanism of proteolytic enzymes were studied in order to clarify the potential value of proteolytic enzymes in dough processing.In the experiment,the method of adding proteolytic enzyme and optimizing the process parameters were used to observe the influence of proteolytic enzyme on the quality of dough.The results showed that the appropriate application of proteolytic enzymes could significantly enhance the elasticity and ductility of dough,improve the taste and optimize the overall quality of dough products.Based on the results of this study,it can be seen that proteolytic enzymes have significant application value in the quick-freezing process of flour products,and provides a new way for the quality improvement and processing optimization of flour products.

关 键 词：蛋白质水解酶 面制品速冻工艺 面团品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]