摘要
本文研究溶液体系内菊苣低聚果糖在巴氏杀菌（62.5℃/30min）、高温杀菌（70～100℃/0.25～15min）和121℃高压杀菌过程中的稳定性,并实际检测了低聚果糖在面包焙烤过程中的稳定性。对于巴氏杀菌,pH>3.0溶液体系内的低聚果糖有良好稳定性,pH2～3之间极不稳定;对于高温短时处理（70～100℃/0.25～15min）,pH4～8溶液体系内的低聚果糖降解率一般小于3％,当pH<4时,稳定性随加热温度升高、体系酸度升高而显著下降;对于高压杀菌（121℃/10～50min）,在pH2～9范围内,溶液内的低聚果糖均有不同程度降解,在pH2～4范围内低聚果糖稳定性较差,20～50min后几乎全部降解,在pH4～9体系中也有相当部分发生降解。采用快速发酵法制作合低聚果糖面包,其中菊苣低聚果糖在最终制品中可保留约83.5％,面包皮、心部分低聚糖经焙烤分别损失约35.7％和8.5％。
This paper focused on stability of fructooligosaccharides from chicory on various food thermal - processings, including Patecurization(62. 5℃ /30min) , High - temperature short - time processing (70 -100℃ /0. 4 ~ 15min), High pressure sterilization (121℃/15 ~ 50min) and the stability analysis of fructo -oligosaccharides in bread - baking. For high temperature processing(70 ~ 100℃ /0. 4 ~ 15min), no more than 3% of the fruct - oliglo - saccharides were broken down in the pH range of 4 ~ 8 and the thermal stability reduced while pH <4. Forhigh pressure sterilization, it was decomposed completely in 20 ~ 50min in the pH range of 2~ 4 and decomposed to different extent in the pH range of 4 ~ 9. The fructooligosaccharede contents in the bread were determined before and after baking by using a quick fermenting technology. The results showed that it hold about 83.5% of the total amount, while the surface and inner part of the bread were lost about 35. 7% and 8. 5% of the added fructo - oligosaccharides respectively during baking.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第11期44-47,共4页
Food Science
关键词
菊苣低聚果糖
食品热加工
稳定性
巴氏杀菌
高温杀菌
高压杀菌
面包
Chicory - fructooligosaccharide Stability Pasteurizqtion High - temperature short - time processing High pressure sterilization Bread
