多糖类亲水胶体对速冻油条面团特性及油条品质的影响

Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks

为了系统地研究7种常见的多糖类亲水胶体卡拉胶(KC)、魔芋胶(KGM)、海藻酸钠(SA)、阿拉伯胶(GA)、羟丙基甲基纤维素(HPMC)、黄原胶(XG)、瓜尔胶(GG)对速冻油条生坯制作中面团特性及速冻前后油条品质的影响,本研究通过OPLS-DA聚类分析、皮尔逊相关性等方法,对物性、理化、感官指标进行综合分析。结果表明:多糖类亲水胶体显著影响和面面团的硬度(r=0.62,P=0.020<0.05)与饧面面团的内聚性(r=-0.48,P=0.023<0.05),但二者之间无显著相关性(r=-0.27,P=0.22>0.05);添加GA对饧面面团弹性影响最大(P<0.05);多糖类亲水胶体显著影响油条酥脆性(r=-0.43,P=0.044<0.05)、内聚性(r=0.51,P=0.015<0.05)及口感(r=0.46,P=0.032<0.05);油条各指标之间存在显著相关性(P<0.05),KGM、HPMC、GG、GA、KC、XG、SA显著影响其外观及口感(P<0.05);所考察指标之间相互影响显著(P<0.05),比容与组织结构相关(r=0.51,P=0.016<0.05),对评价油条品质有代表性;聚类分析将速冻油条划分为4类(组),1.0%KGM、1.0%KC、1.0%GA及1.0%HPMC的比容显著高于组内其他样品(P<0.05);速冻前后,生坯所炸制油条比容的变化显著(P<0.05),且速冻后对KGM油条比容影响明显提高(P<0.05)。因此,多糖类亲水胶主要通过影响速冻油条生坯制作时饧面工序中的面团弹性及速冻工序使面团内部发生变化,进而影响油条品质的变化。

To systematically study the effects of seven common polysaccharide hydrocolloids(kappa-carrageenan(KC),Konjac glucomannan(KGM),sodium alginate(SA),arabic gum(GA),hydroxypropyl methylcellulose(HPMC),xanthan gum(XG),guar gum(GG))on the properties of doughs in the production of quick-frozen dough sticks and the quality of deep-fried dough sticks before and after raw-dough quick-freezing,OPLS-DA cluster analysis,Pearson correlation were adopted to perform comprehensive analysis for physical,physicochemical and sensory properties.The research results revealed that polysaccharide hydrocolloids had significant effects on the hardness of kneaded dough(r=0.62,P=0.020<0.05)and cohesion(r=−0.48,P=0.023<0.05)of the fermented dough,but,there was no significant correlation between both properties(r=−0.27,P=0.22>0.05).Adding GA presented the greatest effect on the elasticity of fermented dough(P<0.05).Polysaccharide hydrocolloids significantly affected the crispiness(r=−0.43,P=0.044<0.05),cohesion(r=0.51,P=0.015<0.05)and taste(r=0.46,P=0.032<0.05)of deep-fried dough sticks.Significant correlations were found among the indicators of deep-fried dough sticks(P<0.05),and KGM,HPMC,GG,GA,KC,XG and SA had significant effects on the appearance and the taste(P<0.05).The indicators examined interacted with each other(P<0.05),and specific volume was related to the organizational structure(r=0.51,P=0.016<0.05),which was representative for evaluating the quality of deep-fried dough sticks.Based on cluster analysis,quick-frozen deep-fried dough sticks were divided into four categories(groups),1.0%KGM,1.0%KC,1.0%GA,and 1.0%HPMC showed the largest specific volumes in their own groups(P<0.05).Before and after raw-dough quick-freezing,the specific volume of deep-fried dough sticks was not consistent(P<0.05),and that with KGM was significantly increased after quick freezing(P<0.05).Therefore,polysaccharide hydrophilic glue mainly affects the dough elasticity in the dough making process when quick-frozen deep-fried dough sticks green bodies were made and changes occur in the dough interior during the quick-frozen process,thus affecting the quality of deep-fried dough sticks.