为了开发出新型无铝酶制剂膨松剂以取代传统含铝膨松剂,文中对葡萄糖氧化酶(GOD)、戊聚糖酶、脂肪酶和真菌α-淀粉酶4种酶制剂与小苏打共用在油条产品中的应用进行了正交试验优化。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:通过正交试验分析,综合考虑感官评定及各因素在配方中的影响,得到优化配方为:NaHCO31.9%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶20μg/g,真菌α-淀粉酶80μg/g。从油条产品的硬度和耐咀性来看,其最佳配方为NaHCO31.8%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶30μg/g,真菌α-淀粉酶60μg/g。因此,综合感官评定和质构特性的正交试验研究结果,最终得到油条产品的最佳配方添加量为碳酸氢钠1.8%～1.9%,GOD 80μg/g,戊聚糖酶80μg/g,脂肪酶20～30μg/g,真菌α-淀粉酶60～80μg/g。

In order to develop aluminum-free leavening agent to replace the traditional aluminum leavening in twisted fritters,orthogonal test was used to optimize the new leavening mixed by glucose Oxidase(GOD),Pentopan,Lipase,Fungamyl and baking soda.The methods of sensory score,volume expansion and texture analysis were used to evaluate the quality of twisted fritters.The results shows that by orthogonal analysis,considering the sensory evaluation and the impact of factors in the formula,the best formula is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.9%,80 μg/g,80 μg/g,20 μg/g,and 80 μg/g respectively.But for the hardness and chewiness of the products,the best formula is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.8%,80 μg/g,80 μg/g,30 μg/g,and 60 μg/g respectively.Based on the integrated sensory and texture characteristics of the orthogonal test results,the optimal formula of twisted fritter is: baking soda,GOD,Pentopan,Lipase,and Fungal α-amylase is 1.8% ~ 1.9%,80 μg/g,80 μg/g,20 ~ 30 μg/g,and 60 ~ 80 μg/g respectively.