摘要
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)%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第12期284-287,共4页
Food Science
关键词
馒头
改良剂
老化
硬度
回复性
streamed bread
improver
retrogradation
hardness
resilience
