南瓜汁的酶解法制取及其在发酵面制品中的应用

The enzyme system of the pumpkin juice and application of pumpkin juice in fermented flour products

研究了南瓜酶法制汁工艺,确定了最佳酶法制汁工艺参数。结果表明:面粉中添加一定量的南瓜能够改善制品的色泽,增加制品的光泽,还能改善产品的质地和风味。但添加量过高会直接影响制品的感官品质,降低面坯的发酵速度;添加过少则失去研究的意义。500 g面粉中添加125 g南瓜汁、3 g酵母调制面团,经2 h发酵,所得制品最优。

The paper studied the enzyme system of the pumpkin juice craft, and determined the best craft parameter of the enzyme system. The result indicated that enzyme processing could remarkably enhance the rate of pumpkin juice. Adding pumpkin could increase the luster, the gloss of product, and improve quality and flavor of product. Excessive recruitment could directly affect the organ quality of product, reduce the fermentation speed. But too few pumpkin adding, we loss the significance of research. Adding 125 g pumpkin juice and 3 g yeast in 500 g flour, after two hours fermentation, the most superior product wouid be obtoined.