添加物的不同细度对馒头预拌粉品质的影响

Additives with Different Fineness of Impact on the Quality of Steamed Bread Mixed in Advance

为研究不同细度大小的酵母、食盐、糖、乳化剂对馒头预拌粉品质的影响,分别将酵母、食盐、糖、乳化剂研磨然后分别过40、60、80目筛,收集备用,并对研磨后的酵母分别做活力测定。单因素试验结果表明:糖过80目筛时,馒头的比容最大为2.59,此时馒头的色差值ΔL为20.45。食盐过40目筛时,馒头的比容和色差值达到最大,分别为2.51和26.49,并且馒头的比容和色度值与食盐细度呈负相关。乳化剂硬脂酰乳酸钠随着细度的变小,馒头的比容呈减小趋势,而色差值则是呈增大趋势的。与空白对照,经研磨过筛后的酵母细度越小产气能力越低,且在不同时段产气的速率也呈降低趋势,说明研磨对酵母机体有损伤,对其活力有影响。在确定组分合适细度细度下结合感官评定、比容、色差指标运用正交试验判定在实验配方下的馒头预拌粉中几种主要的添加物最适的细度的组合为:酵母为原样,糖需过80目筛、食盐过40目筛、硬脂酰乳酸钠过60目筛,所做出的馒头品质较好。

In order to reserch additives with different fineness of impact on the quality of steamed bread mixed in advance,grinding yeast,salt,sugar,emulsifier,and then respectively in 40 mesh,60 mesh,80 mesh sieve,collect the spare. After grinding,ctivity of the yeast were be test respectively. The single factor experimental results showed that：Sugar through 80 mesh sieve,specific volume of steamed bread was 2.59,at this time,the color difference value of the steamed bread ΔL was 20.45. Salt over 40 mesh,steamed bread volume and color difference value maximum,2.51 and 26.49,respectively,and steamed bread volume and chromaticity values and negatively correlated with the size of salt particles. Emulsifier sodium stearoyl lactic acid with the decrease of particles,the steamed bread specific volume showed a trend of decrease,while the color difference value is showed a trend of increase. With ck,after grinding sieving the yeast particles more miscarried spirit ability was lower,and at different times the rate of producing gas also showed a trend of decrease,grinding on yeast body have damage,influential to its vitality. Components in determining the appropriate particle fineness under combined with sensory evaluation,specific volume,color difference index using the orthogonal experiment to determine in the experimental formula of the steamed bread mix several main additives in the fineness of the optimal combination for：yeast without gridding,sugar over 80 mesh sieve,salt over 40 mesh sieve,sodiumstearoyl-2-lactylate（SSL）over 60 mesh sieve,so that to make the quality of steamed bread is better.