摘要
研究馒头在蒸制过程中淀粉糊化度、淀粉黏度、淀粉酶活力及微观结构的变化。结果表明, 0 min时,馒头的皮、瓤、芯的糊化度处于较低的值(25%左右),随后其值在较短时间达到80%,馒头皮为2 min,馒头瓤为4 min,而芯最晚,为8 min, 30 min时,各层糊化度均达到95%。淀粉酶活力在0～2 min时呈上升趋势并达到最大值,为68.732mg麦芽糖/(g·min),在2～6 min时酶活力骤降, 8 min以后酶活力基本为0。从300倍的电镜图可以发现, 0 min时形成许多气孔, 0～15 min其孔洞不断变大,随后基本不变;根据3 000倍电镜图, 0 min时可以看到完整饱满的淀粉颗粒, 10min以后淀粉颗粒基本全部涨破。0 min时峰值黏度处于最高值(1 452 cp),随后呈下降趋势,在30 min达到最低值(481 cp)。
Study the change of starch gelatinization, starch viscosity, amylase activity and microstructure of steamed bread during steaming process. The results showed that the gelatinization degree of the skin, pulp and core of the steamed bread was at a lower value（about 25%） at 0 min, and then its value reached 80% in a short time, the steamed bread of 2 min, the steamed bread pulp of 4 min and the late core of 8 min, and the degree of gelatinization of each layer reached 95% when 30 min. The activity of amylase increased at 0-2 min and reached the maximum value of 68.732 mg maltose/（g·min）. At 2-6 min, the enzyme activity suddenly dropped and the enzyme activity was basically 0 after 8 min. From the 300 times of the electron microscope, it was found that a number of pores formed at 0 min, and the holes in the 0-15 min became larger and then basically unchanged. According to the 3 000 times of the electron microscope, the full and full starch granules could be seen in 0 min, and the starch granules were basically all rising after 10 min. At 0 min, the peak viscosity was at the highest value（1 452 cp）, followed by a downward trend, reaching a minimum value at 30 min（481 cp）.
作者
丁志理
刘长虹
毋梦竹
张煌
王远辉
DING Zhili;LIU Changhong;WU Mengzhu;ZHANG Huang;WANG Yuanhui(Henan University of Technology/National Engineering Laboratory for Wheat ＆Com Further Processing,Zhengzhou 450001;Henan University of Animal Husbandry and Economy,Zhengzhou 450044)
出处
《食品工业》
CAS
北大核心
2018年第11期108-112,共5页
The Food Industry
基金
2017年国家自然科学基金资助(31701635)
河南省重点攻关项目(162102210107)
关键词
馒头
蒸制
淀粉
糊化度
黏度特性
steamed bread
steaming
starch
gelatinization degree
viscosity characteristics
