魔芋葡甘聚糖改善馒头品质的研究.pdfVIP

324 2011, Vol. 32, No. 02 食品科学 ※技术应用 1 , 2 1 , 1 1 1 1 陈文平 ，汪 超 * ，蹇美云 ，钟晓凌 ，倪学文 ，姜发堂 (湖北工业大学生物工程学院，湖北 武汉 430068 ；2.北京市华都峪口禽业有限责任公司，北京 101206) 为改善馒头老化，在馒头制作过程中，研究改良剂魔芋葡甘聚糖(konjac glucomannan ，KGM)对馒头制品 抗老化的影响。采用响应面方法(Plackett-Burman 试验)筛选并确定馒头的制作因素，并用正交试验对工艺进行优化。 结果表明：面粉 200g 、加水量 100.0mL、KGM 添加量 12.5g、酵母粉2g 、白砂糖 1g、搅拌 1h、醒发时间3h 。 根据优化条件下制得的馒头表皮光滑、高挺、比容大、内部结构细腻，并可改善馒头老化速度。 馒头；抗老化；魔芋葡甘聚糖 Effect of Konjac Glucomannan on Staling of Steamed Bread 1,2 1, 1 1 1 1 CHEN Wen-ping ，WANG Chao *，JIAN Mei-yun ，ZHONG Xiao-ling ，NI Xue-wen ，JIANG Fa-tang (1. School of Biological Engineering, Hubei University of Technology, Wuhan 430068, China； 2. Beijing Huadu Yukou Poultry Co. Ltd., Beijing 101206, China) Abstract: The staling of steamed bread is a critical problem hindering the industrialization of steamed bread. In the present study, konjac glucomannan (KGM) was added in steamed bread processing to investigate its anti-staling effect. Meanwhile, the parameters in steamed bread processing were optimized using the Plackett-Burman experimental design and orthogonal array design. Results showed that adding KGM in the wheat flour improved the anti-staling property of steamed bread, and the processing conditions were as follows: wheat flour 200 g, KGM 5.0 g, yeast 1.7 g, white granulated sugar 1 g, preparation time 1 h and dough time 2.5 h. Steamed breads produced under the optimized conditions presented smooth surface, lofty shape, big specific volume and exquisite internal structure, with improved staling rate. Key words ：steamed bread ；anti-staling ；konjac gl