食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 324-327.doi: 10.7506/spkx1002-6630-201102075

• 技术应用 • 上一篇    下一篇

魔芋葡甘聚糖改善馒头品质的研究

陈文平1 , 2,汪超1 ,* ,蹇美云1,钟晓凌1,倪学文1,姜发堂1   

  1. 湖北工业大学生物工程学院,湖北 武汉      430068;2.北京市华都峪口禽业有限责任公司,北京      101206
  • 收稿日期:2010-03-10 出版日期:2011-01-25 发布日期:2011-01-10
  • 通讯作者: 汪超 E-mail:wangchao5412@163.com
  • 基金资助:

    湖北省教育厅重点项目(20063036);武汉市科技局晨光计划项目(20065004116-520)

Effect of Konjac Glucomannan on Staling of Steamed Bread

CHEN Wen-ping,WANG Chao,JIAN Mei-yun,ZHONG Xiao-ling,NI Xue-wen,JIANG Fa-tang   

  1. 1. School of Biological Engineering, Hubei University of Technology, Wuhan      430068, China;
    2. Beijing Huadu Yukou Poultry Co. Ltd., Beijing      101206, China
  • Received:2010-03-10 Online:2011-01-25 Published:2011-01-10
  • Contact: WANG Chao E-mail:wangchao5412@163.com

摘要: 为改善馒头老化,在馒头制作过程中,研究改良剂魔芋葡甘聚糖(konjac glucomannan,KGM)对馒头制品抗老化的影响。采用响应面方法(Plackett-Burman 试验)筛选并确定馒头的制作因素,并用正交试验对工艺进行优化。结果表明:面粉200g、加水量100.0mL、KGM 添加量12.5g、酵母粉2g、白砂糖1g、搅拌1h、醒发时间3h。根据优化条件下制得的馒头表皮光滑、高挺、比容大、内部结构细腻,并可改善馒头老化速度。

关键词: 馒头, 抗老化, 魔芋葡甘聚糖

Abstract: The staling of steamed bread is a critical problem hindering the industrialization of steamed bread. In the present study, konjac glucomannan (KGM) was added in steamed bread processing to investigate its anti-staling effect. Meanwhile, the parameters in steamed bread processing were optimized using the Plackett-Burman experimental design and orthogonal array design. Results showed that adding KGM in the wheat flour improved the anti-staling property of steamed bread, and the processing conditions were as follows: wheat flour 200 g, KGM 5.0 g, yeast 1.7 g, white granulated sugar 1 g, preparation time 1 h and dough time 2.5 h. Steamed breads produced under the optimized conditions presented smooth surface, lofty shape, big specific volume and exquisite internal structure, with improved staling rate.

Key words: steamed bread, anti-staling , konjac glucomannan

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