红枣粗多糖对面团发酵特性及馒头品质的影响  

Effect of crude polysaccharide of jujube on fermentation properties of dough and quality of steamed breads

作　　者：张紫怡 魏冠棉 乞萌 赵斐然 李浩南 桑亚新[1] ZHANG Ziyi;WEI Guanmian;QI Meng;ZHAO Feiran;LI Haonan;SANG Yaxin(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品与发酵工业》2025年第7期327-334,共8页Food and Fermentation Industries

基　　金：“十四五”国家重点研发计划“乡村产业”专项——特色干果产业关键技术研究与应用示范项目(2022YFD1600400)。

摘　　要：该文探讨了不同添加量的红枣粗多糖对面团的发酵特性与馒头色泽、质构、孔隙结构、风味和感官特性的影响,并采用多元统计分析对馒头的风味进行差异分析。结果表明,添加0.2%~1%粗多糖增加了面团的气体释放量,改善了馒头的硬度和弹性,并增大了馒头的发酵体积、孔隙率和平均气孔面积;与对照组相比,添加粗多糖馒头中3-辛烯-1-醇、2-丙醇、丁醛和2-戊基呋喃等挥发性风味物质含量降低,其他风味物质的含量变化不显著;添加0.2%~1%粗多糖增加了馒头的感官评分总分。综合结果表明,添加粗多糖对馒头的品质有积极影响,为粗多糖在食品加工中的应用提供理论依据。This study investigated the effects of crude polysaccharide from jujube on the fermentation properties of dough and the color,texture,crumb structure,flavor,and sensory properties of steamed breads,and the flavor differences of steamed breads were analyzed using multivariate statistical analysis.Results showed that the addition of 0.2%-1%crude polysaccharides increased the gas production of dough,improved the hardness and elasticity of the steamed breads,and enhanced their fermentation volume,porosity,and average stomatal area of the steamed breads.Compared with the control,the contents of volatile flavor compounds in steamed breads added crude polysaccharide decreased,such as 3-octene-1-ol,2-propanol,butanal,and 2-pentylfuran,while there was no significant difference in the contents of other flavor compounds.Furthermore,0.2%-1%crude polysaccharides increased the total sensory score of steamed breads.The comprehensive results showed that the addition of crude polysaccharide had a positive effect on the quality of steamed breads,and they provided a theoretical basis for the application of crude polysaccharide in food processing.

关 键 词：枣粗多糖 馒头 发酵 质构 风味 

分 类 号：TS2[轻工技术与工程—食品科学与工程]