木聚糖酶对冷冻馒头老化特性的影响  

Effect of Xylanase on Aging Characteristics of Frozen Steamed Bread

作　　者：王显伦[1,2] 任顺成[2] 潘思轶[1] 曹丽萍 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]河南工业大学粮油食品学院,河南郑州450001 [3]河南省浚县粮食局,河南浚县456250

出　　处：《食品科学》2015年第5期29-32,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2007BAD74B02)

摘　　要：通过对不同冻藏时间下馒头品质和淀粉回生进行研究,探讨了木聚糖酶对冷冻馒头品质及抗老化作用的影响。结果表明,添加了木聚糖酶的馒头样品在冻藏期间的感官得分、弹性、水浸提物含量均高于对照组。冻藏48 h内,随着木聚糖酶添加量的增加,馒头的感官得分、冷冻面团水分含量呈现出先上升后下降的趋势;馒头老化速率相对较快,但随着时间的延长,老化现象减弱,基本趋于稳定。木聚糖酶可作为延缓冷冻馒头老化的有效添加剂。This study aimed at evaluating the quality of steamed bread under different freezing storage times,and the effect of xylanase on anti-aging of frozen steamed bread was also investigated.Results showed that the sensory analysis,elasticity and water extract content of bread containing xylanase was higher than those of control.The sensory scores and water extract content of frozen dough increased than decreased with increasing addition of xylanase.Aging rate of steamed bread was relatively higher within 48 h,but then gradually decreased and tended to be stable.Xylanase could be used as an additive for delaying the aging process of frozen steamed bread.

关 键 词：木聚糖酶 冷冻馒头 抗老化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]