馒头保鲜技术研究进展
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摘要
馒头作为我国主要的日常主食之一,在人们的饮食中具有不可替代的地位。馒头老化或变质后,口感会变差,营养价值降低,因此馒头的保鲜成为人们日益关注的问题。目前馒头保鲜主要有抗老化、抑菌和风味保持3个方面:通过添加保鲜剂的应用和抗老化物质的添加来抑制淀粉的老化;运用物理、化学及生物方法抑制微生物对馒头的污染;改良制作工艺对馒头的风味进行改善和保持。该文总结分析了馒头保鲜技术的研究进展及发展趋势,指出存在的问题,提出了合理化建议,为今后馒头保鲜技术的发展提供理论参考。
Steamed breads are one of the main daily staple foods in China. However,the taste of aged or deteriorated steam breads becomes worse,and their nutritional values also reduced. Therefore,preserving steamed breads has become an increasingly concerned issue. At present,anti-aging,antibacterial,and retaining flavor are three main aspects to preserve steamed breads. The aging of starch can be inhibited by using preservatives and anti-aging substances. Besides,physical,chemical,and biological methods can be adopted to inhibit the contamination of steamed breads by microorganisms. Moreover,by modifying the process of producing steamed breads can improve and maintain the flavor of steamed breads. This paper summarized the research progress on technologies that preserve steamed breads as well as their development trends. Additionally,the existing problems were mentioned along with some reasonable suggestions. This review provides theoretical reference for future development of preservation technologies to preserve steamed breads.
Steamed breads are one of the main daily staple foods in China. However,the taste of aged or deteriorated steam breads becomes worse,and their nutritional values also reduced. Therefore,preserving steamed breads has become an increasingly concerned issue. At present,anti-aging,antibacterial,and retaining flavor are three main aspects to preserve steamed breads. The aging of starch can be inhibited by using preservatives and anti-aging substances. Besides,physical,chemical,and biological methods can be adopted to inhibit the contamination of steamed breads by microorganisms. Moreover,by modifying the process of producing steamed breads can improve and maintain the flavor of steamed breads. This paper summarized the research progress on technologies that preserve steamed breads as well as their development trends. Additionally,the existing problems were mentioned along with some reasonable suggestions. This review provides theoretical reference for future development of preservation technologies to preserve steamed breads.
引文
[1]杜振亚.馒头保鲜的研究进展[A]//中国食品科学技术学会.中国食品科学技术学会第十一届年会论文摘要集.中国食品科学技术学会:2014:2.
[2]李慧娟,柴松敏.淀粉的老化机理及抗老化研究[J].粮食加工,2006(3):42-45.
[3]李云波,胡燕.淀粉质食品的抗老化研究进展[J].现代商贸工业,2009,21(10):272-273.
[4] LIU Z,GONG B,ZHANG L,et al. The Influence of Emulsifiers on Retrogradation Properties of Waxy Starch[M]//Advances in Computational Environment Science.Springer Berlin Heidelberg,2012:351-358.
[5]胥奇.面包、蛋糕抗老化剂的研制[D].广州:华南理工大学,2012.
[6]王克钧.湿面的抗老化研究[D].无锡:江南大学,2009.
[7]方晓波,苏东民,胡丽花.我国主食馒头抗老化技术研究进展[J].保鲜与加工,2011,11(4):47-49.
[8] GOMES-RVFFI C R,CUNHA R H D,ALMEDA E L,et al. Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage[J]. LWT-Food Science and Technology,2012,49(1):96-101.
[9]王杭勇,秦礼谦.乳化剂延缓馒头老化作用机理的研究[J].郑州粮食学院学报,1987(1):37-46.
[10] ZHAO M,NIE L,SHEN Q,et al. Effect of emulsifiers and storage temperature on millet steamed bread aging during storage[J]. Journal of the Chinese Cereals&Oils Association,2017,32(6):52-56.
[11]王金水,司学艺,崔剑锋.酶制剂抗馒头老化效果研究[J].粮油食品科技,2004,12(1):4-7.
[12] HU Y,LI X,ZHOU Q. Effect of trehlose on anti-aging of steamed bread[J]. Lecture Notes in Electrical Engineering,2014,249:547-555.
[13] GUARDA A,ROSELL C M,BENEDITO C,et al. Different hydrocolloids as bread improvers and antistaling agents[J]. Food Hydrocolloids,2004,18(2):241-247.
[14]何承云,林向阳,孙科祥,等.亲水胶体抗馒头老化效果的研究[J].农产品加工(学刊),2008(1):23-25; 28.
[15] ZHANG S H,ZHANG X H,WANG X L. Impact of V_c on frozen dough and quality of steamed bread fresh keeping[J]. Food Research&Development,2014,35(16):41-43.
[16]张守花,林海.抗性淀粉对冷冻面团及保鲜馒头品质的影响[J].农业科技与信息,2017(10):44-46.
[17]薛丽丽.马铃薯全粉对北方馒头品质的影响及常温保鲜技术研究[D].天津:天津科技大学,2016.
[18]于秀荣,吴存荣,张浩,等.马铃薯和玉米交联淀粉对馒头抗老化性的研究[J].粮食储藏,2006(5):46-48.
[19]沈晓喻.葡萄籽提取物对小麦粉馒头的品质、抗老化的影响及其机理研究[D].合肥:合肥工业大学,2017.
[20]汪磊.燕麦β-葡聚糖对面粉、面团特性及馒头品质的影响和机制[D].重庆:西南大学,2017.
[21] SIM S Y,AZIAH A A Noor,CHENG L H. Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan[J]. Food Hydrocolloids,2011,25(5):951-957.
[22] PAN L J,FANG K,DAO-RONG M A,et al. Effect of compound improvers on anti-retrogradation of steamed bread after frozen storage[J]. Food Science,2010,31(12):284-287.
[23]张媛媛,石亚丽,李书国.丁香乙醇提取物的抑菌效果及其在馒头保鲜中的应用[J].粮食加工,2014,39(5):48-52.
[24]邵源,刘长虹,刘学福.复配型食品抗菌改良剂对馒头保质保鲜的影响[J].粮油食品科技,2014,22(2):16-18; 75.
[25]杨小芝,郭嘉林,李超敏,等.甘草活性成分对馒头保鲜作用的研究[J].粮食与油脂,2018(6):35-36.
[26]柴向华,林雅慧,吴克刚.香辛料精油对馒头气相防霉保鲜的研究[J].食品与机械,2011,27(4):126-128.
[27]何学勇,刘长虹,李志建,等.贮存方式对馒头品质的影响[J].粮食加工,2013,38(1):38-39; 60.
[28]赵笑笑,张慧茹,韩冰清,等.辐照对馒头保质期(货架期)的影响[J].河南工业大学学报(自然科学版),2016,37(6):47-51; 74.
[29] HAN Z H. Study on sterilization technology of steamed bread[J]. Food&Machinery,2013,29(3):209-211.
[30]熊柳,李凡飞,孙庆杰.保鲜馒头加工工艺及品质特性研究[J].粮食与油脂,2009(1):24-26.
[31] LIU X L,LI Z J,ZHOU Q L. Effect of photons on the preservation of steamed bread[J]. Modern Food Science&Technology,2017,33(3):229-236.
[32]刘长虹,何学勇,梁一桢,等.不同冷却条件对馒头白度的影响[J].食品科技,2013,38(1):170-173.
[33]何学勇,刘长虹,李志建,等.馒头冷却条件与贮藏品质的关系[J].粮食与饲料工业,2013(9):3-5.
[34]洪乔荻,邹同华,郭雪,等.不同冷却方法对馒头贮藏过程品质的影响[J].食品与机械,2014,30(1):176-178.
[35]周美玲,邹奇波,黄卫宁,等.气调包装技术延长烘焙食品货架期的研究[J].食品科学,2007,28(9):599-604.
[36]盛琪,朱科学,郭晓娜,等.气调包装对馒头品质及保鲜效果的影响[J].中国粮油学报,2016,31(9):126-130.
[37]盛夏璐.常温保鲜馒头淀粉老化研究[D].西安:陕西师范大学,2016.
[38]胡新中.无菌在线热包装生产常温保鲜馒头研究[A]//中国食品科学技术学会.中国食品科学技术学会第十一届年会论文摘要集.中国食品科学技术学会,2014:2.
[39]何学勇,刘长虹,李志建.馒头“涂膜”保鲜技术初步研究[J].粮食加工,2014,39(4):45-47.
[40]胡美忠. Lactobacillus plantarum 163分离鉴定及其细菌素研究[D].南京:南京农业大学,2014.
[41]全永亮.乳酸菌在馒头保鲜的应用研究[J].食品安全导刊,2016(24):137-138.
[42]李秀娟.馒头的流通保鲜技术研究[D].天津:天津科技大学,2013.
[43]陈霞,朱在勤.大豆蛋白在焙烤食品中的应用[J].农产品加工(学刊),2007(9):29-31.
[44]刘倩.大豆膳食纤维在烘焙食品中的应用[D].上海:华东师范大学,2014.
[45]肖安红,何东平,张世宏.低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较[J].中国粮油学报,2005(4):73-76.
[46]李亮亮,郭顺堂.大豆分离蛋白及多糖对冷冻馒头淀粉回生影响的研究[J].保鲜与加工,2011,11(1):4-8.
[47]徐志祥,蒋克华,牛芳,等.馒头工业化生产中抗老化技术研究[J].粮食加工,2008,33(2):49-51.
[48]苏利.加工工艺对馒头品质的影响研究[D].天津:天津科技大学,2017.
[49]王显伦.快速发酵工艺对冷冻面团品质的影响[J].现代面粉工业,2010,24(1):33-36.
[2]李慧娟,柴松敏.淀粉的老化机理及抗老化研究[J].粮食加工,2006(3):42-45.
[3]李云波,胡燕.淀粉质食品的抗老化研究进展[J].现代商贸工业,2009,21(10):272-273.
[4] LIU Z,GONG B,ZHANG L,et al. The Influence of Emulsifiers on Retrogradation Properties of Waxy Starch[M]//Advances in Computational Environment Science.Springer Berlin Heidelberg,2012:351-358.
[5]胥奇.面包、蛋糕抗老化剂的研制[D].广州:华南理工大学,2012.
[6]王克钧.湿面的抗老化研究[D].无锡:江南大学,2009.
[7]方晓波,苏东民,胡丽花.我国主食馒头抗老化技术研究进展[J].保鲜与加工,2011,11(4):47-49.
[8] GOMES-RVFFI C R,CUNHA R H D,ALMEDA E L,et al. Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage[J]. LWT-Food Science and Technology,2012,49(1):96-101.
[9]王杭勇,秦礼谦.乳化剂延缓馒头老化作用机理的研究[J].郑州粮食学院学报,1987(1):37-46.
[10] ZHAO M,NIE L,SHEN Q,et al. Effect of emulsifiers and storage temperature on millet steamed bread aging during storage[J]. Journal of the Chinese Cereals&Oils Association,2017,32(6):52-56.
[11]王金水,司学艺,崔剑锋.酶制剂抗馒头老化效果研究[J].粮油食品科技,2004,12(1):4-7.
[12] HU Y,LI X,ZHOU Q. Effect of trehlose on anti-aging of steamed bread[J]. Lecture Notes in Electrical Engineering,2014,249:547-555.
[13] GUARDA A,ROSELL C M,BENEDITO C,et al. Different hydrocolloids as bread improvers and antistaling agents[J]. Food Hydrocolloids,2004,18(2):241-247.
[14]何承云,林向阳,孙科祥,等.亲水胶体抗馒头老化效果的研究[J].农产品加工(学刊),2008(1):23-25; 28.
[15] ZHANG S H,ZHANG X H,WANG X L. Impact of V_c on frozen dough and quality of steamed bread fresh keeping[J]. Food Research&Development,2014,35(16):41-43.
[16]张守花,林海.抗性淀粉对冷冻面团及保鲜馒头品质的影响[J].农业科技与信息,2017(10):44-46.
[17]薛丽丽.马铃薯全粉对北方馒头品质的影响及常温保鲜技术研究[D].天津:天津科技大学,2016.
[18]于秀荣,吴存荣,张浩,等.马铃薯和玉米交联淀粉对馒头抗老化性的研究[J].粮食储藏,2006(5):46-48.
[19]沈晓喻.葡萄籽提取物对小麦粉馒头的品质、抗老化的影响及其机理研究[D].合肥:合肥工业大学,2017.
[20]汪磊.燕麦β-葡聚糖对面粉、面团特性及馒头品质的影响和机制[D].重庆:西南大学,2017.
[21] SIM S Y,AZIAH A A Noor,CHENG L H. Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan[J]. Food Hydrocolloids,2011,25(5):951-957.
[22] PAN L J,FANG K,DAO-RONG M A,et al. Effect of compound improvers on anti-retrogradation of steamed bread after frozen storage[J]. Food Science,2010,31(12):284-287.
[23]张媛媛,石亚丽,李书国.丁香乙醇提取物的抑菌效果及其在馒头保鲜中的应用[J].粮食加工,2014,39(5):48-52.
[24]邵源,刘长虹,刘学福.复配型食品抗菌改良剂对馒头保质保鲜的影响[J].粮油食品科技,2014,22(2):16-18; 75.
[25]杨小芝,郭嘉林,李超敏,等.甘草活性成分对馒头保鲜作用的研究[J].粮食与油脂,2018(6):35-36.
[26]柴向华,林雅慧,吴克刚.香辛料精油对馒头气相防霉保鲜的研究[J].食品与机械,2011,27(4):126-128.
[27]何学勇,刘长虹,李志建,等.贮存方式对馒头品质的影响[J].粮食加工,2013,38(1):38-39; 60.
[28]赵笑笑,张慧茹,韩冰清,等.辐照对馒头保质期(货架期)的影响[J].河南工业大学学报(自然科学版),2016,37(6):47-51; 74.
[29] HAN Z H. Study on sterilization technology of steamed bread[J]. Food&Machinery,2013,29(3):209-211.
[30]熊柳,李凡飞,孙庆杰.保鲜馒头加工工艺及品质特性研究[J].粮食与油脂,2009(1):24-26.
[31] LIU X L,LI Z J,ZHOU Q L. Effect of photons on the preservation of steamed bread[J]. Modern Food Science&Technology,2017,33(3):229-236.
[32]刘长虹,何学勇,梁一桢,等.不同冷却条件对馒头白度的影响[J].食品科技,2013,38(1):170-173.
[33]何学勇,刘长虹,李志建,等.馒头冷却条件与贮藏品质的关系[J].粮食与饲料工业,2013(9):3-5.
[34]洪乔荻,邹同华,郭雪,等.不同冷却方法对馒头贮藏过程品质的影响[J].食品与机械,2014,30(1):176-178.
[35]周美玲,邹奇波,黄卫宁,等.气调包装技术延长烘焙食品货架期的研究[J].食品科学,2007,28(9):599-604.
[36]盛琪,朱科学,郭晓娜,等.气调包装对馒头品质及保鲜效果的影响[J].中国粮油学报,2016,31(9):126-130.
[37]盛夏璐.常温保鲜馒头淀粉老化研究[D].西安:陕西师范大学,2016.
[38]胡新中.无菌在线热包装生产常温保鲜馒头研究[A]//中国食品科学技术学会.中国食品科学技术学会第十一届年会论文摘要集.中国食品科学技术学会,2014:2.
[39]何学勇,刘长虹,李志建.馒头“涂膜”保鲜技术初步研究[J].粮食加工,2014,39(4):45-47.
[40]胡美忠. Lactobacillus plantarum 163分离鉴定及其细菌素研究[D].南京:南京农业大学,2014.
[41]全永亮.乳酸菌在馒头保鲜的应用研究[J].食品安全导刊,2016(24):137-138.
[42]李秀娟.馒头的流通保鲜技术研究[D].天津:天津科技大学,2013.
[43]陈霞,朱在勤.大豆蛋白在焙烤食品中的应用[J].农产品加工(学刊),2007(9):29-31.
[44]刘倩.大豆膳食纤维在烘焙食品中的应用[D].上海:华东师范大学,2014.
[45]肖安红,何东平,张世宏.低温脱脂豆粉与大豆豆皮膳食纤维改善馒头品质及老化的比较[J].中国粮油学报,2005(4):73-76.
[46]李亮亮,郭顺堂.大豆分离蛋白及多糖对冷冻馒头淀粉回生影响的研究[J].保鲜与加工,2011,11(1):4-8.
[47]徐志祥,蒋克华,牛芳,等.馒头工业化生产中抗老化技术研究[J].粮食加工,2008,33(2):49-51.
[48]苏利.加工工艺对馒头品质的影响研究[D].天津:天津科技大学,2017.
[49]王显伦.快速发酵工艺对冷冻面团品质的影响[J].现代面粉工业,2010,24(1):33-36.