| 碳酸氢钠与酶制剂共用制备无铝油条 |
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| 引用本文： | 蒋清君,许喜林,任娇艳,阮征. 碳酸氢钠与酶制剂共用制备无铝油条[J]. 食品与发酵工业, 2011, 37(9) |
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| 作者姓名： | 蒋清君 许喜林 任娇艳 阮征 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510641 |
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| 基金项目： | 粤港关键领域重点突破项目(2009A020700007); 中山市产学研结合项目(2009CXY004) |
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| 摘 要： | 为了开发新型无铝酶制剂膨松剂以取代传统含铝膨松剂,研究了葡萄糖氧化酶(GOD)、戊聚糖酶、脂肪酶和真菌α-淀粉酶4种酶制剂与小苏打复配在油条中的应用。采用感官评分、计算体积膨胀率和质构分析的方法对油条的品质进行了评估。结果显示:在面粉中添加酶制剂能有效改善油条产品的品质;GOD、戊聚糖酶、脂肪酶和真菌α-淀粉酶与小苏打共用的最佳添加量分别是80μg/g、80μg/g、20μg/g和40～80μg/g。其中以添加了GOD的产品感官评分总分和体积膨胀率最佳,其质构特性的各项参数指标达到传统含铝膨松剂配方的产品水平。
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| 关 键 词： | 油条 酶制剂 感官评分 体积膨胀率 质构分析 |
Study on the Aluminum-free Fried Bread Stick by Using Baking Soda and Enzymes |
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| Jiang Qing-jun,Xu Xi-lin,Ren Jiao-yan,Ruan Zheng. Study on the Aluminum-free Fried Bread Stick by Using Baking Soda and Enzymes[J]. Food and Fermentation Industries, 2011, 37(9) |
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| Authors: | Jiang Qing-jun Xu Xi-lin Ren Jiao-yan Ruan Zheng |
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| Affiliation: | Jiang Qing-jun,Xu Xi-lin,Ren Jiao-yan,Ruan Zheng(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510641,China) |
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| Abstract: | In order to develop new aluminum-free leavening agents to replace the traditional aluminum-containing products,the application of Glucose Oxidase(GOD),Pentopan,Lipase,and Fungamyl mixed with baking soda in fried bread sticks were studied.The methods of sensory score,calculating volume expansion and texture analysis were used to evaluate the quality of fried bread sticks.The results showed that adding enzymes in flour can effectively improve the quality of fried bread sticks.The optimal dosage of GOD,Pentopa... |
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| Keywords: | fried bread stick enzymes sensory score volume expansion rate texture analysis |
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