微波复热速冻馒头保水剂及其对质构的影响.pdfVIP

※包装贮运 食品科学 2012, Vol.33, No.24 315 1 1 1,2 1 1,* 1 3 范会平 ，潘治利 ，陈 军 ，王 娜 ，艾志录 ，李 嘉 ，骆 玫 (1.河南农业大学食品科学技术学院，河南 郑州 450002 ； 2.河南兴泰科技实业有限公司，河南 郑州 450001 ；3.河南工程学院，河南 郑州 451191) 摘 要：以速冻馒头为研究对象，以海藻酸钠、结冷胶、硬脂酰乳酸钙(CSL)等几种改良剂为原料，研制了一种速 冻馒头保水剂的配方，以提高馒头微波复热后的品质。响应面优化试验结果表明：速冻馒头保水剂的最佳配方为海 藻酸钠0.37%、结冷胶0.15%、CSL 0.21% 。验证实验表明，在此条件下速冻馒头微波复热后质量损失率为6.02%， 接近预测值6.01%，说明该配方可靠。 速冻馒头；微波复热；改良剂；品质 Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture 1 1 2 1 1,* 1 3 FAN Hui-ping ，PAN Zhi-li ，CHEN Jun ，WANG Na ，AI Zhi-lu ，LI Jia ，LUO Mei (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China； 2. Henan Xingtai Science and Technology Industrial Co. Ltd., Zhengzhou 450001, China ； 3. Henan Institute of Engineering, Zhengzhou 451191, China) Abstract ：A water-retention agent for improving the quality of quick-frozen steamed breads after microwave reheating was prepared from several improvers such as sodium alginate, gellan gum and calcium stearoyl lactylate (CSL). The optimized water-retention agent was composed of 0.37% sodium alginate, 0.15% gellan gum and 0.21% CSL as determined using response surface methodology. The observed weight loss rate of quick-frozen steamed breads with the addition of the optimized water-retention agent after microwave reheating was 6.02%, which was close to the predicted value of 6.01%. In conclusion, the optimal water-retention agent was reliable. Key words ：quick-frozen steamed bread ；microwave reheating ；improver ；quality