十二种常见亲水胶体对馒头品质影响的研究

本文研究了12种亲水胶体不同添加量(0.2%、0.6%、1.0%)对馒头质构、比容、水分含量及持水力的影响。结果表明:适宜浓度的瓜尔豆胶,高甲氧基柑橘果胶在降低馒头硬度及咀嚼性的同时提高了馒头弹性(p<0.05),总体上有效地改善了馒头的质构特性。0.2%的瓜尔豆胶及魔芋胶,0.2%~1.0%的高甲氧基柑橘果胶、阿拉伯胶及乳清水解蛋白,0.6%~1.0%的低甲氧基柑橘果胶及酪蛋白钠使馒头比容显著增加(p<0.05)。在室温及-4 ℃条件下,与空白比较,除阿拉伯胶对馒头持水力无显著影响外,其他亲水胶体均能不同程度的提高显著馒头的持水力。由此可知,添加适宜浓度的瓜尔豆胶、高甲氧基柑橘果胶对馒头综合品质具有较好的改良效果。

Study on effect of twelve kinds of hydrocolloids on quality of Chinese steamed bread

The influence of 12 hydrocolloids with different concentration (0.2%, 0.6% and 1.0%) on textural properties, specific volume, moisture content and water holding capacity of Chinese steamed bread (CSB) were investigated. The results showed that:guar gum, high methoxyl orange pectin with appropriate concentration had more positive effect on texture properties of CSB that showed a soft and elastic texture. The specific volume of CSB significantly increased when 0.2% guar gum and konjac glucomannan, 0.2%~1.0% high methoxyl orange pectin, arabia gum and whey protein hydrolysate, 0.6%~1.0% low methoxyl orange pectin and sodium caseinate were added. Regarding water holding capacity of CSB at room temperature and -4℃, moisture loss reduced in different extent by adding diverse hydrocolloids excepted for arabia gum. In conclusion, the overall quality of CSB was improved effectively by adding guar gum and high methoxyl orange pectin with appropriate concentration.