研究报告

秋葵多糖对冷冻面团贮藏稳定性的影响

  • 刘科文 ,
  • 关二旗 ,
  • 李萌萌 ,
  • 刘远晓 ,
  • 卞科
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  • (河南工业大学 粮油食品学院,河南 郑州,450001)
硕士研究生(卞科教授为通信作者,E-mail:kebian_lysp@haut.edu.cn)

收稿日期: 2021-11-23

  修回日期: 2022-01-17

  网络出版日期: 2023-04-14

基金资助

国家自然科学基金项目(31801654);农业农村部农产品加工重点实验室开放课题(S2020KFKT-10)

Effects of okra polysaccharide on storage stability of frozen dough

  • LIU Kewen ,
  • GUAN Erqi ,
  • LI Mengmeng ,
  • LIU Yuanxiao ,
  • BIAN Ke
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2021-11-23

  Revised date: 2022-01-17

  Online published: 2023-04-14

摘要

该文探讨了秋葵多糖对在贮藏过程中面团流变学特性和馒头品质变化的影响。结果表明,秋葵多糖可使面团黏弹性增大,并能减缓面团在冷藏过程中黏弹性减小程度;降低可冻结水含量,有效抑制冷藏期间可冻结水含量的升高;适量添加秋葵多糖可改善面团的起发性,增大面团持气率和馒头比容,减缓冷冻面团馒头硬度和弹性的劣变。结果显示秋葵多糖添加量在0.5%~1.5%(质量分数),均可改善冷冻面团品质,提升其贮藏稳定性。

本文引用格式

刘科文 , 关二旗 , 李萌萌 , 刘远晓 , 卞科 . 秋葵多糖对冷冻面团贮藏稳定性的影响[J]. 食品与发酵工业, 2023 , 49(6) : 92 -97 . DOI: 10.13995/j.cnki.11-1802/ts.030133

Abstract

The frozen dough has poor origination and steamed bread will have problems, such as poor recovery, cracked skin, and dry core. To reduce the adverse effects of cold storage on the dough, the effects of okra polysaccharide on the rheological properties of dough and the quality of steamed bread during storage were studied. Results showed that okra polysaccharide could increase the viscoelasticity of dough and slow down the decrease of viscoelasticity of dough during cold storage. It could reduce the freezable water content and effectively inhibit the increase of freezable water content during refrigeration. Proper addition of okra polysaccharide could improve the dough initiation, increase the dough air holding rate and steamed bread specific volume, and slow down the hardness and elasticity deterioration of frozen dough steamed bread. According to the experimental results, okra polysaccharides added at 0.5%-1.5% (mass fraction) could improve the quality of frozen dough and enhance its storage stability.

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