转谷氨酰胺酶改良青稞粉品质和青稞饼干口感研究
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(北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品与健康学院, 北京 100048)

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Study on Improving Quality of Highland Barley Flour and Taste of Highland Barley Biscuit by Transglutaminase
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(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

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    摘要:

    为了改良青稞粉的品质以及青稞加工制得的饼干粗糙、较难下咽的口感问题,采用转谷氨酰胺酶对青稞粉进行半固态发酵,考察发酵前后青稞粉的品质及青稞饼干的口感。通过综合评价发酵前后青稞粉的谷蛋白溶胀指数、保水力和总糖含量,确定转谷氨酰胺酶的较佳发酵工艺条件;并比较发酵与未发酵青稞粉制得的饼干感官得分。结果表明,转谷氨酰胺酶发酵温度25℃,酶处理时间5h,酶质量分数0.3%条件下,谷蛋白溶胀指数为3.36、保水力为60.70%,总糖质量浓度为7.19mg/mL。与未发酵时相比,发酵青稞粉制得的饼干在制作过程中更易形成面筋,且口感更佳,香气怡人。

    Abstract:

    In order to improve the quality of highland barley flour and the taste of highland barley biscuit which is rough and difficult to swallow, the semi-solid fermentation of highland barley flour with transglutaminase was performed, and the quality of highland barley flour and the taste of highland barley biscuit were investigated. The optimum conditions were selected via evaluating swelling index of glutenin, water retention and total sugar content before and after fermentation. Sensory scores of highland barley biscuits before and after fermentation were compared. The results showed that with the conditions of fermentation temperature 25℃, enzymatic time 5h, and enzyme mass fraction 0.3%, the swelling index of glutein, water retention rate, and total sugar content were 3.36,60.70%, and 7.19mg/mL, respectively. In comparison with biscuit of highland barley, the biscuit of fermented highland barley was easy to form gluten during the making process and had better taste and pleasant aroma.

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赵芬,贾丁玮,周燕,张雷,李卓然,马娜,刘新旗.转谷氨酰胺酶改良青稞粉品质和青稞饼干口感研究[J].食品科学技术学报,2021,39(2):110-116, 151.

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  • 收稿日期:2019-09-16
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  • 在线发布日期: 2021-04-01
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