期刊论文

中文

中国食品添加剂

1006-2513

2019

30

4

119-126

10.3969/j.issn.1006-2513.2019.04.016

湖北省高等学校优秀中青年科技创新团队计划项目(T201616) 襄阳市食品加工高新技术平台建设项目。

本校为第一机构

采用感官评价及物性仪测试的方法对酶制剂、乳化剂等单一保鲜剂以及其复合保鲜剂对传统烤饼品质的影响进行研究。结果表明,α-淀粉酶、明胶、硬脂酰乳酸钠分别作为单一保鲜剂可以明显改善烤饼品质。以烧饼贮存5d后的感官评价得分、硬度、水分含量为评价指标,在单因素及正交实验的基础上确定复合保鲜剂最佳比例为:0.003%α-淀粉酶,1.5%明胶,0.2%硬脂酰乳酸钠。添加该复合保鲜剂制得的烤饼品质改善非常明显,且品质优良。

The effects of single preservative such as enzyme,emulsifiers and the compound preservatives on the quality of traditional roasted bread were studied by sensory evaluation and physical property tests. The results showed that single preservative such as α-amylase,gelatin and sodium stearoyl lactate could signi?cantly improve the quality of roasted bread. The sensory evaluation score,hardness and moisture content after 5 days of storage were used as evaluation indexes. The optimal ratio of compound preservative determined by single factor and or...