复合酶制剂对全麦馒头品质的改良作用

Quality Improvement of Whole Wheat Chinese Steamed Buns by Complex Enzymes

受加工技术水平影响,我国全谷物食品感官品质欠佳,产业发展缓慢。本研究采用生物酶对以纯全麦粉制作的馒头制品进行品质改良。结果表明:葡萄糖氧化酶(Gox)、戊聚糖酶(Pn)和纤维素酶(Ce)三酶协同作用,当添加量分别为Gox 40 mg/kg、Pn 40 mg/kg、Ce 30 mg/kg时,馒头比容可达到2. 69 cm^3/g,较空白样品提高22%;馒头高径比0. 56,挺立度适中;同时馒头内部结构明显改善,气孔均匀、质地疏松、富有弹性、粗糙感显著降低。

Due to the low level of processing technology, the poor sensory quality of whole grain food, the industrial development was then delimited. In this study, enzymes were used to modify the quality of Chinese steamed buns made from the pure whole wheat flour. The result showed that the specific volume of the whole wheat steamed buns can reach as high as 2. 69 cm^3/g with combined addition of 40 mg/kg Glucose oxidase( Gox), 40 mg/kg Pentosanase(Pn), and 30 mg/kg Cellulase(Ce), increasing by 22% compared with control. The height-diameter ratio reached about 0. 56, indicating a moderate upright degree. Besides, the internal pores distributed more uniformly and the texture turned to be softer and more elastic, which led to a significant decrease of roughness.