复合改良剂对馒头低温储藏抗老化效果的影响.PDF

284 2010, Vol. 31, No. 12 食品科学 ※包装贮运 潘丽军，方 坤，马道荣，寿佳菲 (合肥工业大学生物与食品工程学院，安徽合肥 230009) ：以馒头低温储存前后硬度和回复值的变化率为考察指标，通过单因素和正交试验研究不同酶制剂、乳化 剂和淀粉等改良剂对馒头低温储存过程中抗老化效果的影响。结果表明，抗老化效果最佳的改良剂配方是α- 淀粉 酶0.3% 、双乙酰酒石酸甘油酯(DATEM) 0.7% 、马铃薯变性淀粉3% 。该配方用于馒头低温储藏，可使馒头感官 分值为84.44 ±1.49，硬度变化率为(6.07 ±2.76)% ，回复值变化率为(4.98 ±0.58)% 。 ：馒头；改良剂；老化；硬度；回复性 Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage PAN Li-jun ，FANG Kun ，MA Dao-rong ，SHOU Jia-fei (College of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract ：The phenomenon of aging may happen to steamed bread stored at low temperatures, which has been shown to seriously affect the quality and flavor of steamed bread. In the production process of steamed bread, different enzyme preparations, emulsions and starches were added to improve the percentage changes in the hardness and resilience of steamed bread, and α-amylase, diacetyl tartaric acid esters of mono- and diglycerides (DATEM) and modified potato starch were selected. The orthogonal array optimization showed that the optimum amounts of the selected substances for the improved sensory score and precentage changes in the hardness and resilience of steamed bread were found to be: α-amylase 0.3%, DATEM 0.7% and modified potato starch 3%. Key words ：streamed bread ；improver ；retrogradation ；hardness ；resilience 中图分类号：TS213.2 文献标识码：A 文章编号：1002-6630(2010)12-0284-04 馒头是我国传统的主食食品，因其较高的营养价值 利酵母有限公司；α- 淀粉酶 德国AB 制剂公司；葡 而深受人们的喜爱。随着城市化和城镇化进程的推进， 萄糖淀粉酶 山东隆大生物工程有限公司；马铃薯淀粉 中国主食馒头的生产经营正在走向产业化发展[1] 。 山东金城股份公司；马铃薯变性淀粉 山东临沂河东区 目前低温储藏是解决馒头在仓储运输以及货架期 变性淀粉厂；单硬脂酸甘油酯 广东佳力士食品有限公 间变质的主要手段。但是，馒头在低温储藏中会产生