蛋白酶酶解小麦面粉制作薯片类脆片的研究
首发时间:2017-10-09
摘要:以马铃薯全粉薯片作为参考,采用产品的质构特性、感官特性作为指标,考察了以小麦低筋面粉为原料制备薯片类脆片的工艺条件,并对产品风味进行了研究。单因素实验与条件组合优化结果表明,用菠萝蛋白酶酶解小麦低筋面粉,采用反应温度50℃,酶的添加量为60mg/100g面粉,反应时间为60min的反应条件以及黄油15%,泡打粉2%,糖20%,盐1.5%,水40%(均以面粉计)的产品配方,使得最终脆片产品质量最佳,平均硬度为126g,脆性为2.2,酥性为6.4,最大硬度为305.4g,感官最佳。产品GC-MS挥发性风味物质测定结果表明,酶解粉脆片、低筋粉脆片、马铃薯全粉脆片三种产品中共检测出78种挥发性风味物质,其中酶解粉脆片挥发性风味物质有54种,低筋粉脆片有51种,马铃薯全粉薯片有43种。主要的挥发性风味物质是醛类物质,另含有较多的酯类和酸类物质。马铃薯全粉薯片中总风味物质含量相对较高,峰面积为734.48;酶解小麦粉脆片次之,峰面积为686.39;小麦低筋面粉脆片含量最低,峰面积为621.77。原料粉游离氨基酸含量测定表明,马铃薯全粉中游离氨基酸含量最高,达到了991.92mg/100g原料粉;蛋白酶酶解后的小麦低筋粉中游离氨基酸含量次之,达到了200-300mg/100g原料粉,不同蛋白酶作用的原料粉游离氨基酸含量不同;小麦低筋粉中游离氨基酸含量最低,为101.10mg/100g原料粉。即酶解使原料粉中游离氨基酸含量增加,最终产品风味物质增加,不同蛋白酶作用效果不同,酶解粉制作的脆片产品风味优于普通小麦低筋粉。
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study on enzymatic hydrolysis of wheat flour to make patato chip-like product
Abstract:In this paper, the technological conditions of potato-based chip-like product made with low gluten wheat flour were studied by using the texture characteristics and sensory characteristics of the potato chip as the reference. The results of single factor experiments and optimization of conbinedconditions showed that when the low gluten flour was hydrolyzed by bromelain and the reaction temperature was 50 ℃, the amount of enzyme was 60mg / 100g flour, the reaction time was 60min and the product formula was 15% oil、2% baking powder、 2 0% sugar, 1.5% salt、40% water (all based on flour), the final product quality of the best texture:the average hardness was 126g, Crunch was 2.2, crispy was 6.4, the maximum hardness was 305.4g, and had the best sensory characteristics. The results of GC-MS volatile flavor substances detection showed that 78 kinds of volatile flavor substances were detected in the three kinds of products-enzymolysis powder chip、low-gluten wheat flour chip and whole potato powderchip.Therewere 54 kinds of volatile flavor substances in the enzymolysis powder product, 51 kinds in the low-gluten flour product and 43 kinds in the whole potato powder. The main volatile flavor substances were aldehydes, esters and acids also contains. The total peak area of whole potato flour was 734.48, and enzymolysis powder was 686.39,The low-gluten wheat flour was the lowest-621.77. The detection of free amino acids content showed that,the whole potato powder had the highest content, reaching 991.92mg / 100g material powder. The content of free amino acid in the enzymolysis powder was 200-300mg / 100g material powder. The content of free amino acids in the low gluten wheat flour was the lowest, which was 101.10mg / 100g. These means that enzymatic hydrolysis increased the free amino acids content and the final volatile flavor substances,different enzymes have different effect, the enzymolysis powder is better thanlow-gluten wheat flour for chip making.
Keywords: Protease, chips,Enzyme hydrolysis conditions,Flavor
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