叶黄素在面包加工与贮藏中的稳定性.pdfVIP

※包装贮运 食品科学 2014, Vol.35, No.20 271 叶黄素在面包加工与贮藏中的稳定性 1,2 1,2,* 2 2 谢晓叶 ，李大婧 ，宋江峰，刘春泉 (1.东北林业大学林学院，黑龙江 哈尔滨 150040 ；2.江苏省农业科学院农产品加工研究所，江苏 南京 210014) 摘  要：将叶黄素水溶性微囊粉添加至面包，研究叶黄素在面包制作以及贮藏过程中的稳定性。结果表明，和面、 ’ ’ 发酵和焙烤过程能引起全反式叶黄素含量的显著减少以及13-顺式、13 -顺式、9-顺式和9 -顺式叶黄素的生成，但焙 烤对叶黄素含量的影响最大。和面和发酵过程中总叶黄素保留率下降了3.24%和5.40%；焙烤导致面包芯和面包皮 中总叶黄素保留率分别下降了6.32%和41.12% 。面包20 ℃避光贮藏7 d ，面包芯和面包皮中总叶黄素保留率分别下 降了13.64%和8.72%，色泽值基本无变化。面包贮藏稳定性良好，可以满足面包产品货架期需求。 关键词：叶黄素；稳定性；面包；加工；贮藏 Stability of Lutein in Bread during Processing and Storage 1,2 1,2,* 2 2 XIE Xiao-ye , LI Da-jing , SONG Jiang-feng ，LIU Chun-quan (1. College of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) Abstract: Lutein is a yellow pigment with a variety of nutritional functions. The stability of lutein from bread flour fortified with water-soluble lutein microcapsule was studied during processing steps and subsequent storage. Results showed that dough making, fermentation and baking caused a significant reduction in all-trans lutein and the formation o cis ’ f 13- , 13 - cis cis ’ cis , 9- , and 9 - -lutein, but baking had the greatest influence on the content of lutein. Dough making and fermentation caused a decrease in the retention rate of total lutein by 3.24% and 5.40%, r