酶制剂及乳化剂对葛根黑豆黑米馒头品质改良研究

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.