CAJ | 학술논문

该文研究了两种木薯变性淀粉、五种亲水胶体对馒头蒸制品质的影响，优选出对馒头改良效果较好的单体并分别与木聚糖酶复合，以此探究复合改良剂对馒头蒸制品质的影响。单因素实验结果表明：木薯醋酸酯淀粉对馒头品质的改良效果要好于木薯羟丙基交联淀粉，最适添加量为1.2%；黄原胶和瓜尔豆胶对馒头品质改良效果较好，最适添加量分别为0.02%、0.15%时改良效果最佳。正交试验结果表明：木聚糖酶与木薯醋酸酯淀粉添加量分别为10 mg/kg、1.6%时对馒头品质的复合改良效果最好；木聚糖酶与黄原胶的添加量分别为20 mg/kg、0.03%时对馒头品质的复合改良效果最好；木聚糖酶与瓜尔豆胶的添加量分别为20 mg/kg、0.1%时对馒头品质的复合改良效果最好。
해문연구료량충목서변성정분、오충친수효체대만두증제품질적영향，우선출대만두개량효과교호적단체병분별여목취당매복합，이차탐구복합개량제대만두증제품질적영향。단인소실험결과표명：목서작산지정분대만두품질적개량효과요호우목서간병기교련정분，최괄첨가량위1.2%；황원효화과이두효대만두품질개량효과교호，최괄첨가량분별위0.02%、0.15%시개량효과최가。정교시험결과표명：목취당매여목서작산지정분첨가량분별위10 mg/kg、1.6%시대만두품질적복합개량효과최호；목취당매여황원효적첨가량분별위20 mg/kg、0.03%시대만두품질적복합개량효과최호；목취당매여과이두효적첨가량분별위20 mg/kg、0.1%시대만두품질적복합개량효과최호。
Effects of two kinds of topioca denaturant starch and five kinds of hydrocolloids on quality of Chinese steaming bread were investigated by the single factor experiment and orthodoxy test. The results showed that,compared with hydroxypropy tapioca starch,the quality of steaming bread was enhanced more significantly by acetylated tapioca starch with the optimum addition of 1.2%, and xanthan gum and guar gum also showed better effect at the optimum addition of 0.02%,0.15%respectively. The results of orthogonal test showed that,according to the the specific volume and aspect ratio of Chinese steaming bread,the optimum formula of the compounds were xylanase of 10 mg/kg with tapioca acetylated starch of 1.6%,xylanase of 20 mg/kg with xanthan gum of 0.03%,and xylanase of 20 mg/kg with guar gum 0.1%,respectively.