作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品与发酵工业》 2011年第9期137-142,共6页

摘　　要： 为了开发新型无铝酶制剂膨松剂以取代传统含铝膨松剂,研究了葡萄糖氧化酶(GOD)、戊聚糖酶、脂肪酶和真菌α-淀粉酶4种酶制剂与小苏打复配在油条中的应用。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:在面粉中添加酶制剂能有效改善油条产品的品质;GOD、戊聚糖酶、脂肪酶和真菌α-淀粉酶与小苏打共用的最佳添加量分别是80μg/g、80μg/g、20μg/g和40～80μg/g。其中以添加了GOD的产品感官评分总分和体积膨胀率最佳,其质构特性的各项参数指标达到传统含铝膨松剂配方的产品水平。 In order to develop new aluminum - free leavening agents to replace the traditional aluminum-containing products, the application of Glucose Oxidase（ GOD）, Pentopan, Lipase, and Fungamyl mixed with baking soda in fried bread sticks were studied. The methods of sensory score, calculating volume expansion and texture analysis were used to evaluate the quality of fried bread sticks. The results showed that adding enzymes in flour can effectively improve the quality of fried bread sticks. The optimal dosage of GOD, Pentopan, Lipase, and Fungamyl is 80μg/g, 80μg/g, 20μg/g, and40-80μg/g respectively. Among them, the highest sensory score and volume expansion are the products of added GOD, which the various parameters value of texture characteristics are closest to those of traditional leavening agents.

关 键 词： 油条 酶制剂 感官评分 体积膨胀率 质构分析

领　　域： [轻工技术与工程] [轻工技术与工程]