食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025378

生产与科研应用·

不同糖醇对辣条坯体品质的影响

  • 杨恒 ,
  • 王学东 ,
  • 丁贝贝 ,
  • 付阳 ,
  • 柯媛 ,
  • 张苗苗 ,
  • 肖甚圣
展开
  • (武汉轻工大学 食品科学与工程学院,湖北 武汉,430023)
硕士研究生(肖甚圣中级实验师为通讯作者,E-mail:xiaoshensheng666@163.com)

收稿日期: 2020-08-16

  修回日期: 2021-01-01

  网络出版日期: 2021-08-02

基金资助

国家重点研发计划项目(2016YFD0400701)

收起

Effects of different polyols on the quality of Chinese spicy snack food

  • ANG Heng ,
  • WANG Xuedong ,
  • DING Beibei ,
  • FU Yang ,
  • KE Yuan ,
  • ZHANG Miaomiao ,
  • XIAO Shensheng
Expand
  • (College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

Received date: 2020-08-16

  Revised date: 2021-01-01

  Online published: 2021-08-02

Fold

摘要

为改善辣条坯体品质,测定添加0%,3%,6%,9%(质量分数,下同)甘露醇、赤藓糖醇、异麦芽酮糖醇、乳糖醇、木糖醇、山梨糖醇、麦芽糖醇对辣条坯水分活度、膨胀率、持油能力和存储0、1、2、3、4周水分含量与质构特性的影响。结果表明,在不同储存周期中,7种糖醇均能有效减少辣条坯水分损失、降低辣条坯硬度,过量添加则会带来负面效果。3%的甘露醇、异麦芽酮糖醇、木糖醇显著提高辣条的膨胀率和持油能力,过量添加则会出现相反效果;随着赤藓糖醇、乳糖醇、山梨糖醇添加量的增加,辣条坯膨胀率和持油能力呈现先降低后上升的趋势;而麦芽糖醇显著降低辣条的膨胀率和持油能力。因此,在辣条生产中添加适量的糖醇能改善产品品质,增加产品收益。

关键词： 糖醇; 挤压; 辣条

本文引用格式

杨恒 , 王学东 , 丁贝贝 , 付阳 , 柯媛 , 张苗苗 , 肖甚圣 . 不同糖醇对辣条坯体品质的影响[J]. 食品与发酵工业, 2021 , 47(13) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.025378

Abstract

Chinese spicy snack food is a type of extruded product processed from wheat flour or soy products, and the annual loss is huge due to the loss of water, hardening and poor taste. In this study, 0%, 3%, 6%, 9% of mannitol, erythritol, isomalt, lactitol, xylitol, sorbitol, maltitol were added to raw materials to improve the quality of Chinese spicy snack food. And it was evaluated by measuring the water activity, radial expansion rate, oil holding capacity of Chinese spicy snack food and the change of moisture, texture after storage for 0, 1, 2, 3 and 4 weeks. The results showed that the seven polyols could effectively reduce the water loss and hardness of Chinese spicy snack food in different storage times. However, excessive addition will bring negative effects to the products. The radial expansion rate and oil holding capacity of Chinese spicy snack food were significantly improved with 3% mannitol, isomalt and xylitol. Excessive addition will also bring negative effects. The radial expansion rate and oil holding capacity of Chinese spicy snack food showed a trend of rising first and falling than with the increase of erythritol, lactitol and sorbitol. And radial expansion rate and oil holding capacity of Chinese spicy snack food was significantly reduced. Therefore, the appropriate addition of polyols can improve product quality and increase product profits in the production of Chinese spicy snack food.

Key words： polyols; extrusion; Chinese spicy snack food

参考文献

[1] 马文静,张瑞,周荣雪,等.膨化技术及其在谷物淀粉制品中的应用研究进展[J].食品工业,2018,39(11):226-230.
MA W J,ZHANG R,ZHOU R X,et al.Puffing technology and its application in cereal starch products[J].The Food Industry,2018,39(11):226-230.
[2] 田海娟,胡征宇,孙宇,等.发酵紫苏粉对面包储藏品质影响的研究[J].食品工业科技,2019,40(23):261-265;271.
TIAN H J,HU Z Y,SUN Y,et al.Study on the influence of fermented Perilla powder on the bread storage quality[J].Science and Technology of Food Industry,2019,40(23):261-265;271.
[3] 庄海宁,高林林,冯涛.猴头菇/香菇β-葡聚糖对面包品质和淀粉消化性的影响[J].食品工业科技,2017,38(4):152-157.
ZHUANG H N,GAO L L,FENG T,et al.The influence of β-glucan from Hericium erinaceus and Lentinus edodes on the qualities and in vitro starch digestibility of white bread[J].Science and Technology of Food Industry,2017,38(4):152-157.
[4] 李晶,穆晓婷,鲁绯.麦芽糖淀粉酶对面包品质及面团特性的影响[J].食品工业科技,2020,41(3):74-78;85.
LI J,MU X T,LU F.Effect of maltogenic amylase on the quality of bread and dough characteristics[J].Science and Technology of Food Industry,2020,41(3):74-78;85.
[5] HAROS M,ROSELL C M,BENEDITO C.Effect of different carbohydrases on fresh bread texture and bread staling[J].European Food Research and Technology,2002,215(5):425-430.
[6] ZHOU J J,YANG H,QIN X G,et al.Effect of β-cyclodextrin on the quality of wheat flour dough and prebaked bread[J].Food Biophysics,2019,14(2):173-181.
[7] ZHOU J J,KE Y,BARBA F J,et al.The addition of α-cyclodextrin and γ-cyclodextrin affect quality of dough and prebaked bread during frozen storage[J].Foods,2019,8(5):174.
[8] 曾子聪,刘成梅,罗舜菁,等.动态高压微射流改性可溶性大豆多糖对大米淀粉老化特性的影响[J].食品科学,2014,35(21):40-44.
ZENG Z C,LIU C M,LUO S J,et al.Retrogradation of rice starch inhibited by soluble soybean polysaccharides modified through dynamic high pressure microfluidization[J].Food Science,2014,35(21):40-44.
[9] 张小利,沈春蕾,魏婉莹,等.木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾虾仁的抗冻保水作用的研究[J].食品安全质量检测学报,2019,10(2):407-413.
ZHANG X L,SHEN C L,WEI W Y,et al.Study on the antifreeze and water retention effects of xylitol,mannitol and isomalt on frozen cooked Penaeus vannamei shrimp[J].Journal of Food Safety and Quality Inspection,2019,10(2):407-413.
[10] 刘学梅, 刘传富,王冰,等.麦芽糖醇在面包中的应用研究[J].食品科技,2009,34(5):174-177.
YANG L,CHEN Y F,WANG L.Effects of xylitol on moisture content and microorganism of fermented sausage[J].China Food Additives,2016(1):114-118.
[11] 杨柳,陈宇飞,王磊.木糖醇对发酵香肠水分及微生物的影响[J].中国食品添加剂,2016(1):114-118.
YANG L,CHEN Y F,WANG L.Effects of xylitol on moisture content and microorganism of fermented sausage[J].China Food Additives,2016(1):114-118.
[12] 肖东,周文化,陈帅,等.亲水多糖对鲜湿面货架期内水分迁移及老化进程的影响[J].食品科学,2016,37(18):298-303.
XIAO D,ZHOU W H,CHEN S,et al.Effects of hydrophilic polysaccharides on moisture migration and regeneration process during shelf life of fresh noodles[J].Food Science,2016,37(18):298-303.
[13] 张丽君.糖醇及低聚糖在烘焙食品中的应用及差异[J].食品工业科技,2014,35(23):38-41.
ZHANG L J.Application and difference of polyols and oligosaccharides in baked foods[J].Food Industry Technology,2014,35(23):38-41.
[14] PENG B,LI Y Q,DING S Y,et al.Characterization of textural,rheological,thermal,microstructural,and water mobility in wheat flour dough and bread affected by trehalose[J].Food Chemistry,2017,233:369-377.
[15] SREBERNICH S M,GONCALVES G M S,ORMENESE R D C S C,et al.Physico-chemical,sensory and nutritional characteristics of cereal bars with addition of acacia gum,inulin and sorbitol[J].Food Science and Technology International,2016,36(3):555-562.
[16] 李向阳,刘传富,刁恩杰,等.双螺杆挤压对膨化小米糊化特性的影响研究[J].中国粮油学报,2009,24(5):44-46.
LI X Y,LIU C F,DIAO E J,et al.Influence of twin screw extrusion on millet pasting property[J].Journal of the Chinese Cereals and Oils Association,2009,24(5):44-46.
[17] 白艺朋,郭晓娜,朱科学,等.降低水分活度延长荞麦半干面保质期的研究[J].中国粮油学报,2018,33(3):27-33.
BAI Y P,GUO X N,ZHU K X,et al.Lowering water activity to prolong the shelf-life of semi-dried buckwheat noodles[J].Journal of the Chinese Cereals and Oils Association,2018,33(3):27-33.
[18] 张颜颜,郑学玲,李利民,等.热处理及山梨糖醇对生鲜面品质及货架期的影响[J].河南工业大学学报(自然科学版),2020,41(1):59-64;103.
ZHANG Y Y,ZHENG X L,LI L M,et al.Influences of heat treatment and sorbitol at different concentrations on the quality and shelf life of fresh noodles[J].Journal of Henan University of Technology (Natural Science Edition),2020,41(1):59-64;103.
[19] 郇延军,闫晓蕾,孙冬梅,等.核磁共振法研究山梨糖醇对发酵香肠的保水性和质构的影响[J].食品科学,2013,34(1):22-26.
HUAN Y J,YAN X L,SUN D M,et al.Effect of sorbitol on water holding capacity and texture of fermented sausages as determined by NMR[J].Food Science,2013,34(1):22-26.
[20] 于滨,王喜波.挤压花生蛋白品质特性的加工因素研究[J].中国粮油学报,2013,28(12):47-51;56.
YU B,WANG X B.Processing parameters influencing on quality characteristics of extruded peanut protein[J].Journal of the Chinese Cereals and Oils Association,2013,28(12):47-51;56.
[21] 王文贤,刘学文,谢永洪,等.鸡肉大米膨化食品双螺杆挤压工艺参数的优化研究[J].农业工程学报,2004,20(6):223-226.
WANG W X,LIU X W,XIE Y H,et al.Optimization of extrusion cooking conditions of extrusion-cooked chicken-rice snack with twin-screw extruder[J].Transactions of the Chinese Society of Agricultural Engineering,2004,20(6):223-226.
[22] 南冲,熊柳,孙庆杰,等.糖醇对甘薯淀粉理化性质的影响[J].中国粮油学报,2013,28(2):22-26;32.
NAN C,XIONG L,SUN Q J,et al.Effect of sugar alcohols on the physicochemical characteristics of sweet potato starch[J].Journal of the Chinese Cereals and Oils Association,2013,28(2):22-26;32.
[23] 陈复生.油炸食品吸油率控制机理的研究[J].食品科技,2000,21(6):13-15.
CHEN F S.Study on the control mechanism of oil absorption rate of fried food[J].Food Science and Technology,2000,21(6):13-15.
[24] 冯爱国,李春艳.降低油炸制品含油量的新方法[J].粮油加工,2008(6):103-105.
FENG A G,LI C Y.A new method for eeducing oil content of fried products[J].Grain and Oil Processing,2008(6):103-105.
[25] 张晨,谈俊,朱莉,等.糖醇对结冷胶凝胶质构的影响[J].食品科学,2014,35(9):48-52.
ZHANG C,TAN J,ZHU L,et al.Effects of alditols on gellan gel texture[J].Food Science,2014,35(9):48-52.
[26] DING S Y,PENG B,LI Y Q,et al.Evaluation of specific volume,texture,thermal features,water mobility,and inhibitory effect of staling in wheat bread affected by maltitol[J].Food Chemistry,2019,283:123-130.
[27] 韩薇薇,郭晓娜,朱科学,等.水溶性胶体对无麸质面团流变学特性及面包品质的影响[J].中国粮油学报,2015,30(2):15-19.
HAN W W,GUO X N,ZHU K X,et al.The effect of water soluble colloidal on rheological properties and bread quality of the gluten-free dough and bread quality[J].Journal of the Chinese Cereals and Oils Association,2015,30(2):15-19.
[28] 于靖,熊柳,孙庆杰,等.三种糖醇对高粱淀粉糊化特性和凝胶结构的影响[J].现代食品科技,2014,30(10):102-107.
YU J,XIONG L,SUN Q J,et al.Effects of three sugar alcohols on the gelatinization characteristics and gel structure of sorghum starch[J].Modern Food Science and Technology,2014,30(10):102-107.
[29] RAHMAN M S,ALFARSI S A.Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content[J].Journal of Food Engineering,2004,66(4):505-511.
[30] 朱津津,潘治利,谢新华,等.汤圆TPA质构特性测试条件的优化[J].食品科学,2013,34(6):171-174.
ZHU J J,PAN Z L,XIE X H,et al.Optimization of testing conditions for TPA analysis of rice dumplings[J].Food Science,2013,34(6):171-174.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司