粮食加工
糧食加工
양식가공
GRAIN PROCESSING
2012年
4期
57-60
,共4页
胡红芹%陈海伟%张桂红%毕韬韬
鬍紅芹%陳海偉%張桂紅%畢韜韜
호홍근%진해위%장계홍%필도도
馒头%抗老化%复配型改良剂
饅頭%抗老化%複配型改良劑
만두%항노화%복배형개량제
steamed bread%anti-aging%complex type modifying agent
通过对复配型添加剂在馒头生产中的应用研究和对比实验,开发出在馒头中增添复配型添加剂的生产工艺,可以有效地解决馒头变硬、口感不佳、失水等问题。采用单因素试验和正交试验研究了两种亲水胶体（黄原胶、海藻酸钠）和高温α-淀粉酶对在4℃下储存的馒头的抗老化效果。试验结果表明,黄原胶、海藻酸钠、高温α-淀粉酶对馒头均有一定的抗老化效果。抗馒头老化效果较好的复配比例：以面粉为基准,黄原胶添加量为0.15%、海藻酸钠添加量为0.10%、高温α-淀粉酶添加量为0.0001%。
通過對複配型添加劑在饅頭生產中的應用研究和對比實驗,開髮齣在饅頭中增添複配型添加劑的生產工藝,可以有效地解決饅頭變硬、口感不佳、失水等問題。採用單因素試驗和正交試驗研究瞭兩種親水膠體（黃原膠、海藻痠鈉）和高溫α-澱粉酶對在4℃下儲存的饅頭的抗老化效果。試驗結果錶明,黃原膠、海藻痠鈉、高溫α-澱粉酶對饅頭均有一定的抗老化效果。抗饅頭老化效果較好的複配比例：以麵粉為基準,黃原膠添加量為0.15%、海藻痠鈉添加量為0.10%、高溫α-澱粉酶添加量為0.0001%。
통과대복배형첨가제재만두생산중적응용연구화대비실험,개발출재만두중증첨복배형첨가제적생산공예,가이유효지해결만두변경、구감불가、실수등문제。채용단인소시험화정교시험연구료량충친수효체（황원효、해조산납）화고온α-정분매대재4℃하저존적만두적항노화효과。시험결과표명,황원효、해조산납、고온α-정분매대만두균유일정적항노화효과。항만두노화효과교호적복배비례：이면분위기준,황원효첨가량위0.15%、해조산납첨가량위0.10%、고온α-정분매첨가량위0.0001%。
Through to the compound additive on the production and applications of contrast experiment, devel-oped in steamed bread adding compound additive production technology, can effectively solve the hard, steamed bread, the problem such as poor taste loss. Through single factor test and orthogonal test of two kinds of hy- drophilic colloid （ yellow former glue, sodium alginate ） and high temperature - amylase on at 4 degrees C under the storage of steamed bun anti-aging effect. The test results show that, yellow gum, sodium alginate, high tem- perature α- amylase on steamed bread of anti-aging effect. Anti-aging effect of steamed bread better proportion： flour basis, yellow former glue dosage of sodium alginate 0.15%, adding 0.10%, high temperature α- amylase added 0.0001%.
