竹叶抗氧化物对面包品质及其抗氧化特性的影响
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摘要
研究了不同竹叶抗氧化物的添加量对面包品质和其抗氧化特性的影响。采用面包比容、硬度和感官评定等指标评定其对面包品质的影响,采用福林-肖卡法、DPPH清除率和铁离子还原能力评价其对面包抗氧化特性的影响。结果表明:竹叶抗氧化物能提高面包比容,降低储藏期间的硬度和提高其感官评价,并和竹叶抗氧化物添加量呈正比;竹叶抗氧化物能提高面包内的多酚含量,并且提高加工储藏时期的DPPH清除能力和铁离子还原能力,即抗氧化能力。这表明竹叶抗氧化物作为一种强抗氧化剂添加至面包中,能改善面包的比容、硬度及感官评价和提高其抗氧化能力,延缓面包的老化,改善面包的品质。
The effects of different amounts of bamboo leave antioxidant on bread quality and antioxidant properties were studied. Having bread specific volume,hardness and sensory evaluation as the indices,the effect on bread quality were evaluated. Folin Xiao card,DPPH scavenging rate and iron ion reduction ability were used to evaluate the effect on the antioxidant properties of bread. The results showed that bamboo leave antioxidant can improve the specific volume of bread,reduce the hardness during storage and improve its sensory evaluation,and is proportional to the addition amount of bamboo leave antioxidant. The bamboo leave antioxidant can improve the content of polyphenols in the bread,and improve the DPPH scavenging ability and iron ion reduction ability during the storage period,that is,antioxidant capacity. This shows that as a strong antioxidant,bamboo leave antioxidant can improve the specific volume,hardness and sensory evaluation of bread,improve its antioxidant capacity,delay the aging of bread and improve the quality of bread.
The effects of different amounts of bamboo leave antioxidant on bread quality and antioxidant properties were studied. Having bread specific volume,hardness and sensory evaluation as the indices,the effect on bread quality were evaluated. Folin Xiao card,DPPH scavenging rate and iron ion reduction ability were used to evaluate the effect on the antioxidant properties of bread. The results showed that bamboo leave antioxidant can improve the specific volume of bread,reduce the hardness during storage and improve its sensory evaluation,and is proportional to the addition amount of bamboo leave antioxidant. The bamboo leave antioxidant can improve the content of polyphenols in the bread,and improve the DPPH scavenging ability and iron ion reduction ability during the storage period,that is,antioxidant capacity. This shows that as a strong antioxidant,bamboo leave antioxidant can improve the specific volume,hardness and sensory evaluation of bread,improve its antioxidant capacity,delay the aging of bread and improve the quality of bread.
引文
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[24]豆康宁,吕银德,赵俊芳.发酵方法对面包老化的影响[J].粮食加工,2017(2):68-69.
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[28]苌艳花,刘长虹,黄松伟,等.维生素C对馒头品质影响的研究[J].粮食科技与经济,2010,(6):43-44.
[29]何雅蔷,马铁明,刘钟栋,等.复合维生素对面团流变学特性和馒头品质的影响研究[J].中国食品添加剂,2009,9(6):59-66.
[30]李红,孙东弦,陈瑞旭,等.添加剂对面包品质的影响及抗老化作用的研究[J].食品工业,2016(5):5-8.
[31]范玲,马森,王晓曦,等.酚基木聚糖对面团特性及馒头品质的影响[J].粮食与油脂,2015(5):24-28.
[32]黄诗琪.客家黄酒多酚抑菌及抗氧化性研究[D].仲恺农业工程学院,2016.
[33]冯卫华,陈妍,黄诗琪,等.辣椒叶多酚抗氧化活性及特性研究[J].食品科技,2013(12):223-231.
[34]吕俊丽.美国马里兰不同品种小麦抗氧化成分分析与功能性评价[D].西北农林科技大学,2013.
[2]陈湘宁,艾启俊,黄漫青,等.不同添加剂对面包老化及面包品质影响的研究[J].食品科技,2003,28(4):40-43.
[3]叶志能,王斌.面包老化机理及延缓老化方法的研究进展[J].食品研究与开发,2008,29(9):160-163.
[4]Ronda F,Quilez J,Pando V,et al.Fermentation time and fiber effects on recrystallization of starch components and staling of breadfrom frozen part-baked bread[J].Journal of Food Engineering,2014,131(2):116-123.
[5]Ringsted T,Siesler H W,Engelsen S B.Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy[J].Journal of Cereal Science,2017,75.
[6]李栋.竹取物在食品品质改良及风险控制中的应用基础研究[D].浙江大学,2012.
[7]贾洪锋,陈云川,孙俊秀,等.竹叶提取物的生理活性及其在食品中的应用[J].食品与发酵科技,2010,46(4):25-28.
[8]中华人民共和国国家技术监督局,GB 2760-2014,中华人民共和国国家标准,北京:中国标准出版社,2015-05-24.
[9]孙立娜,靳烨.竹叶抗氧化物在冷却羊肉中的保鲜效果[J].肉类研究,2011,25(2):21-24.
[10]李会丽,刘尊英.竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展[J].肉类研究,2012,26(7):36-38.
[11]李翔宇,胡雄,肖敏,余道政,李博玲,汪志明.适合在火腿肠中应用的DHA微胶囊配方研究[J].中国食品添加剂,2017(08):148-153.
[12]张晓丽,马海霞,杨贤庆.竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响[J].食品科学,2017,38(11):256-261.
[13]楼鼎鼎,吴晓琴,张英,等.竹叶抗氧化物(AOB)在膨化食品中的应用[J].中国粮油学报,2005,20(1):57-60.
[14]楼鼎鼎,梁燕,张英,等.竹叶抗氧化物在中式香肠中的应用研究[J].食品科学,2004,25(11):189-191.
[15]楼鼎鼎,戚炯炯,张英,等.竹叶抗氧化物在双汇西式肉制品中的应用研究[J].中国食品学报,2006,6(3):111-114.
[16]张英.竹叶抗氧化物在食品工业中的应用[C].中国国际食品添加剂和配料展览会学术论文集.2006:59-62.
[17]江美都,应丽亚,施林巍.竹叶抗氧化物在琥珀桃仁加工中的抗氧化效果研究[J].中国食品学报,2011,11(6):113-118.
[18]杨其林,杨刚,黄炅栋.面包的实验室制作及简易评价方法[J].现代面粉工业,2006(4):33-35.
[19]Singleton V L,Rossi J A.Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology&Viticulture,1965,16(3).
[20]Kedare S B,Singh R P.Genesis and development of DPPHmethod of antioxidant assay[J].Journal of Food Science&Technology,2011,48(4):412-422.
[21]Benzie I F,Strain J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAPassay.[J].Analytical Biochemistry,1996,239(1):70-6.
[22]朱向菊.猪油干法分提及起酥油的制备[D].江南大学,2005.
[23]冯卫华,黄诗琪,李冰,白卫东,黄南芬.外源抗氧化剂对面包品质及保藏的影响[J].中国食品学报,2016,16(08):178-185.
[24]豆康宁,吕银德,赵俊芳.发酵方法对面包老化的影响[J].粮食加工,2017(2):68-69.
[25]范周.米粉面团流变学性质及米粉面包工艺的研究[D].江南大学,2006.
[26]王建伟,温成志,刘全伟.几种食品添加剂对面包抗老化及面包品质改良的研究[J].粮食加工,2010,35(1):54-56.
[27]徐皎云.新型面包改良剂的研制[D].广州:华南理工大学,2011.
[28]苌艳花,刘长虹,黄松伟,等.维生素C对馒头品质影响的研究[J].粮食科技与经济,2010,(6):43-44.
[29]何雅蔷,马铁明,刘钟栋,等.复合维生素对面团流变学特性和馒头品质的影响研究[J].中国食品添加剂,2009,9(6):59-66.
[30]李红,孙东弦,陈瑞旭,等.添加剂对面包品质的影响及抗老化作用的研究[J].食品工业,2016(5):5-8.
[31]范玲,马森,王晓曦,等.酚基木聚糖对面团特性及馒头品质的影响[J].粮食与油脂,2015(5):24-28.
[32]黄诗琪.客家黄酒多酚抑菌及抗氧化性研究[D].仲恺农业工程学院,2016.
[33]冯卫华,陈妍,黄诗琪,等.辣椒叶多酚抗氧化活性及特性研究[J].食品科技,2013(12):223-231.
[34]吕俊丽.美国马里兰不同品种小麦抗氧化成分分析与功能性评价[D].西北农林科技大学,2013.