板栗抗性淀粉对面团特性的影响研究精品.doc

板栗抗性淀粉对面团特性的影响研究 摘要：本文主要研讨了板栗抗性淀粉对面团特性的影响，考察了板栗抗性淀粉不同添加量对面粉所制面团的质构特性及其之间的变化关系。结果表明，抗性淀粉的添加在一定程度上影响了面团的质构特性和产品的品质，具体表现为:随着抗性淀粉添加量的增加,馒头的硬度和咀嚼性显著增加，弹性、黏聚性和回复性显著减小；馒头僵硬、弹性差、感官评分较低。其对保健馒头的负面影响随添加量的增加而增大，但在较低添加量(5％左右)的情况下，对其品质的影响较小。为确保馒头的保健品质而不失其食用品质及感官品质，用于制作馒头的面粉，其中抗性淀粉的添加量最好为5-10％。 关键词：板栗；抗性淀粉；面团特性；质构特性 Study On The Effect Of Chestnut Resistant Starch On Characteristic Of Dough Abstract: This is the main discussion of the characteristics of chestnut resistant starch, examines the influence of chestnut resistant starch different additives made of flour quality and structure characteristics of dough with the relation between storage time.The results show that the resistant starch add to a certain extent influence the quality and structure of dough characteristics and the quality of the products, the specific performance: with the increase of adding amount of resistant starch, steamed bread of hardness and chew sex increased significantly, elasticity, sticky gather sex and resilience significantly decreased; Steamed bread, sensory elasticity bad stiff, with lower scores. The negative impact of health of steamed bread with add volume increases, but in lower additives (5% or so), the less influence on its quality. To ensure the quality of steamed bread without losing their health care, organoleptic quality edible quality and used to make steamed bread flour, including adding amount of resistant starch is best for 5-10 percent. Key words: Castanea mollissima; resistant starch; characteristic of dough ; texture properties。 目 录 1 前言 8 1.1 板栗概述 8 1.1.1 板栗的营养保健功能 8 1.1.2 板栗加工过程中存在的问题 9 1.1.3 板栗贮藏技术研究进展 10 1.2 抗性淀粉的研究进展 10 1.2.1 抗性淀粉的定义及分类 10 1.2.2 抗性淀粉的生理作用 10 1.2.3 抗性淀粉在食品中的应用 11 1.2.4 抗性淀粉的结构组成 11 1.2.5 抗性淀粉的制备方法 12 1.2.6 抗性淀粉的理化特性 12 1.2.7 影响抗性淀粉形成的因素 12 1.3 本课题以板栗为原料，围绕以下三个方面进行研究： 12 1.4 本课题的研究目的和意义 13 2 实验方法 14 2.1 材料与仪器、设备 14 2.1.1 实验材料 14 2.1.2 实验试剂 14 2.1.3 仪器设备 14 2.2 板栗抗性淀粉制备方法 14 2.2.1 板栗淀粉的制备方法 14 2.2.2 板栗抗性淀粉的制备方法 15 2.3 抗性淀粉测定方法 15 2.3.1 板栗淀粉中RS3含量的测定 15