响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方

doi:10.7506/spkx1002-6630-201512007

食品科学

响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方

杜浩冉，郑学玲，韩小贤，张杰，李利民，刘翀*，卞科*

河南工业大学粮油食品学院，河南郑州 450001

出版日期:2015-06-25 发布日期:2015-06-12
通讯作者: 刘翀
基金资助:
公益性行业（农业）科研专项（201303070）

Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology

DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong*, BIAN Ke*

College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China

Online:2015-06-25 Published:2015-06-12
Contact: LIU Chong

摘要/Abstract

摘要：

将酵母与酵子按4∶5的质量比混合，研究木聚糖酶、聚丙烯酸钠、双乙酰酒石酸单双甘油酯（diacetyltartaric acid ester of mono(di)glycerides，DATEM）、海藻糖4 种食品添加剂添加量对混合发酵剂制作冷冻面团馒头品质的影响。利用响应面分析法对4 种食品添加剂的配方进行优化。在单因素试验的基础上，进行Box-Behnken试验设计，得到了4 种添加剂对冷冻面团馒头感官总分影响的数学模型和最佳添加量。结果表明，4 种食品添加剂添加量对冷冻面团馒头品质影响顺序为：木聚糖酶＞聚丙烯酸钠＞DATEM＞海藻糖。冷冻面团馒头复合食品添加剂的最佳配方为：DATEM添加量0.15%、聚丙烯酸钠添加量0.05%、木聚糖酶添加量25.73 mg/kg、海藻糖添加量3.65%。在此条件下预期的酵子冷冻面团馒头的感官总分是84.646，实际得分为84±0.74。复合食品添加剂能够改善相同较高扫描频率条件下面团的流变学特性，增大其弹性模量（G’）和黏性模量（G”）。复合食品添加剂能够抑制冰晶的重结晶，减弱冰晶对混合发酵剂和面筋网络结构的破坏，从而提高了面团的加工品质和成品的质量。

关键词: 冷冻面团, 馒头, 食品添加剂, 响应面分析法

Abstract:

This study examined the individual effects of four food additives on the quality of frozen dough steamed bread
made with a mixed culture consisting of yeast and rice wine containing the starter strains at a mass ratio of 4:5. The
proportions of the four additives when used in combination were optimized by response surface methodology. Experiments
were designed using combination of single factor method and Box-Behnken design. As a result, a mathematical model was
established describing the effect of the four food additives on the overall quality score of steamed bread and their optimal
levels were obtained. The quality of steamed bread was affected in decreasing order by xylanase, sodium polyacrylate,
diacetyl tartaric acid ester of mono(di)glycerides (DATEM) and trehalose, and their optimum combined proportions were
0.15% DATEM, 0.05% sodium polyacrylate, 25.73 mg/kg xylanase, and 3.65% trehalose. Under these conditions, the
expected sensory score of steamed bread was 84.646, and the actual value was 84 ± 0.74. The rheological properties of
frozen dough such as elastic modulus (G’) and viscous modulus (G”) were improved when the compound food additives
were added. This study has indicated that compound food additives can inhibit the formation of ice crystallization and
prevent the dough from recrystallization, reduce the damage to the mixed starter and the structure of the gluten network from
ice crystallization, and improve the qualities of dough and steamed bread.

Key words: frozen dough, steamed bread, food additive, response surface analysis

中图分类号:

TS213.2

杜浩冉，郑学玲，韩小贤，张杰，李利民，刘翀*，卞科*. 响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方[J]. 食品科学, doi: 10.7506/spkx1002-6630-201512007.

DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong*, BIAN Ke*. Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512007.

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响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方

Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology

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