摘要
通过对复配型添加剂在馒头生产中的应用研究和对比实验,开发出在馒头中增添复配型添加剂的生产工艺,可以有效地解决馒头变硬、口感不佳、失水等问题。采用单因素试验和正交试验研究了两种亲水胶体(黄原胶、海藻酸钠)和高温α-淀粉酶对在4℃下储存的馒头的抗老化效果。试验结果表明,黄原胶、海藻酸钠、高温α-淀粉酶对馒头均有一定的抗老化效果。抗馒头老化效果较好的复配比例:以面粉为基准,黄原胶添加量为0.15%、海藻酸钠添加量为0.10%、高温α-淀粉酶添加量为0.0001%。
Through to the compound additive on the production and applications of contrast experiment, devel-oped in steamed bread adding compound additive production technology, can effectively solve the hard, steamed bread, the problem such as poor taste loss. Through single factor test and orthogonal test of two kinds of hy- drophilic colloid （ yellow former glue, sodium alginate ） and high temperature - amylase on at 4 degrees C under the storage of steamed bun anti-aging effect. The test results show that, yellow gum, sodium alginate, high tem- perature α- amylase on steamed bread of anti-aging effect. Anti-aging effect of steamed bread better proportion： flour basis, yellow former glue dosage of sodium alginate 0.15%, adding 0.10%, high temperature α- amylase added 0.0001%.
出处
《粮食加工》
2012年第4期57-60,共4页
Grain Processing
关键词
馒头
抗老化
复配型改良剂
steamed bread, anti-aging, complex type modifying agent
