作　　者： (胡二坤）; (张首玉）;

机构地区： 河南职业技术学院烹饪食品系

出　　处： 《食品研究与开发》 2017年第15期122-128,共7页

摘　　要： 通过单因素试验研究木聚糖酶、谷氨酰胺转氨酶(TG酶)及海藻酸钠对葛根黑豆黑米馒头品质的影响,运用响应面分析方法对酶制剂及乳化剂的添加量进行优化,结果表明,葛根黑豆黑米馒头品质改良最佳试验方案为木聚糖酶添加量0.03%、TG酶添加量为0.02%,海藻酸钠添加量为0.12%(均以混合粉重量计),此条件下比对试验表明,经过品质改良的馒头比未经改良馒头有更好的弹性、更低的黏结性、更小的硬度、更适宜的咀嚼性。 The quality of pueraria black beans black rice steamed bread was studied through the single factor experiments of a-Amylase,xylanase,transglutaminase transglutaminase(TG enzyme)and xanthan gum,sodium alginate,glycerol monostearate,response surface methodology was used to optimize the dosage of enzyme and emulsifier.The results showed that the optimum parameters were xylanase 0.03 %,TG enzyme 0.02 %,sodium alginate 0.12 %.Under this condition,the results showed that the steamed bread with better quality and had better elasticity,lower cohesiveness,less hardness,and more appropriate chewiness than before.

关 键 词： 木聚糖酶 酶 海藻酸钠 响应面试验