冷冻面团馒头品质变化及改良的研究进展
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摘要
冷冻面团技术能解决馒头货架期短、淀粉老化等问题,对实现主食产业化有积极影响,但距离工业化生产还有一定距离。该文从酵母活力、面团结构及面团特性三方面分析了冷冻面团馒头在冷冻过程中的质量变化;从原料、工艺和品质改良剂等方面综述了改善冷冻面团馒头品质的方法;并对未来发展和研究方向提出建议。
Frozen dough technology can solve the problem of short shelf life of steamed bread, starch retrogradation and so on. It had a positive impact on the industrialization of staple food, but there was still a certain distance from industrial production. The quality changes of frozen dough steamed bread during the freezing process were analyzed from three aspects of yeast vigor, dough structure and dough characteristics, the methods for improving the quality of frozen dough steamed bread were reviewed from the aspects of raw materials, technology and quality improver, and the suggestions for future development and research direction were also given.
Frozen dough technology can solve the problem of short shelf life of steamed bread, starch retrogradation and so on. It had a positive impact on the industrialization of staple food, but there was still a certain distance from industrial production. The quality changes of frozen dough steamed bread during the freezing process were analyzed from three aspects of yeast vigor, dough structure and dough characteristics, the methods for improving the quality of frozen dough steamed bread were reviewed from the aspects of raw materials, technology and quality improver, and the suggestions for future development and research direction were also given.
引文
[1]苏东民.中国馒头分类及主食馒头品质评价研究[D].北京:中国农业大学, 2005.
[2]管玉格,孙浩,肖亚庆,等.面包中丙烯酰胺调控方法研究[J].中国食品学报, 2016, 16(11):168-173.
[3] DOMINGUES D, DOWD C. Frozen Dough[J]. Encyclopedia of Food Grains, 2016:354-358.
[4]汪星星,余小林,胡卓炎,等.冷冻面制品的研究现状及改良进展[J].粮食与油脂, 2015, 28(7):5-8.
[5]石媛媛,刘燕琪,李梦琴,等.冷冻保护剂对冷冻面团馒头品质及水分状态的影响[J].河南农业大学学报, 2017,51(6):871-877, 883.
[6]张国华,何国庆.我国传统馒头发酵剂的研究现状[J].中国食品学报, 2012(11):115-120.
[7] MEZIANI S, JASNIEWSKI J, RIBOTTA P, et al. Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough[J]. Journal of Food Engineering,2012, 109(3):538-544.
[8]叶鹏.冷冻面团中酵母抗冻剂的优选及其机理探究[D].武汉:武汉轻工大学, 2016.
[9]江正强,王怡斯,李里特.低糖面团用耐冷冻酵母的筛选及其性质[J].中国粮油学报, 2009, 24(6):15-19.
[10]叶鹏,王学东,陈聪莉,等.抗冻剂对冷冻面团中酵母冷冻保护机理研究[J].中国粮油学报, 2017, 32(7):7-13.
[11]吴量.酵母细胞谷胱甘肽的抽提及分离纯化研究[D].南昌:南昌大学, 2013.
[12] WANG P, XU L, NIKOO M, et al. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten:Comparative studies on gluten-, glutenin-and gliadinrich fractions[J]. Food Hydrocolloids, 2014, 35(3):238-246.
[13]赵雷,于亚楠,胡卓炎,等.恒温冻藏对面筋蛋白结构及热力学特性的影响[J].现代食品科技, 2016, 32(5):161-166, 78.
[14]付奎,王晓曦,马森,等.损伤淀粉对面团水分迁移及面筋网络结构影响[J].粮食与油脂, 2014, 27(6):17-22.
[15]范玲,王晓曦,马森,等.损伤淀粉及加水量与面团水分分布特性的关系研究[J].粮食与油脂, 2016, 29(2):33-37.
[16] ROUILLE J, DELLA V G, LEFEBVRE J, et al. Shear and extensional properties of bread doughs affected by their minor components[J]. Journal of Cereal Science, 2005, 42(1):45-57.
[17] HAN T, PEI W, BARKAT A, et al. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough[J]. Food Chemistry, 2016, 190:588-593.
[18] AFSHIN R, MEHRI H. Frozen baguette bread dough I.Rheological behavior during storage[J]. Journal of Cereal Science, 2016(72):24-29.
[19] WANG P, JIN Z. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage-A review from gluten, glutenin and gliadin perspectives[J].Trends in Food Science&Technology, 2015(6):189-198.
[20]吴酉芝,刘宝林,樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学, 2012, 33(13):21-25.
[21]王沛.冷冻面团中小麦面筋蛋白品质劣变机理及改良研究[D].无锡:江南大学, 2016.
[22]刘亚楠,王晓曦,董秋晨.面筋蛋白对冷冻面团超微结构及馒头品质的影响[J].粮食与饲料工业, 2012(10):6-9.
[23]王晓曦,刘亚楠,董秋晨,等.小麦粉糊化特性与冷冻面团(馒头)品质关系研究[J].食品工业科技, 2012, 33(17):77-80.
[24] KONDAKCI T, ZHANG J W, ZHOU W. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread[J]. Food&Bioprocess Technology, 2015, 8(9):1877-1889.
[25]齐学文,周裔彬,刘磊,等.三种食用胶对低筋面粉及其冷冻馒头品质的影响[J].中国食品添加剂, 2015(6):150-154.
[26]陈君,缪冶炼,尤业兵,等.抗冻酵母AFY-1的菌种同源性及发酵能力[J].中国食品学报, 2016, 16(10):59-65.
[27]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报, 2016, 32(20):298-305.
[28]杜浩冉,郑学玲,韩小贤,等.响应面法优化酵子冷冻面团馒头生产工艺研究[J].中国粮油学报, 2015, 30(12):6-13.
[29]姚阳,刘翀,郑学玲,等.响应面法优化老面冷冻面团馒头生产工艺研究[J].粮食与油脂, 2015, 28(12):40-44.
[30]陈志伟,徐顾榕,陈坤,等.响应面优化混合发酵剂制作冷冻面团馒头的生产工艺[J].食品科技, 2016, 41(10):120-126.
[31] BAN C, YOON S, HAN J, et al. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality[J]. LWT-Food Science and Technology, 2016(73):219-225.
[32] DOMINGUES D. Encyclopedia of Food Grains(Second Edition)[M]. New York:Springer, 2000.
[33]冯志强,刘燕琪,李梦琴,等.预醒发冷冻面团馒头工艺参数优化研究[J].食品工业, 2017, 38(9):190-196.
[34]胡家勇,秦先魁,郑革,等.响应面法优化冷冻面团馒头冷冻工艺[J].中国酿造, 2014, 33(7):63-67.
[35]刘国琴,阎乃珺,赵雷,等.冻藏对面筋蛋白二级结构的影响[J].华南理工大学学报(自然科学版), 2012, 40(5):115-120.
[36]TENGYF,CONGC,YANGL,etal.Studyon emulsifiers for improved fresh and frozen dough bread quality[J]. Food Science&Technology, 2011.
[37]王璇,尹晓萌,梁建芬.亲水胶体对冷冻面团及其面包品质的影响[J].农业机械学报, 2014, 45(S1):230-235.
[38] WANG X, PEI D, TENG Y, et al. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism[J]. J Food Sci Technol, 2018, 55(8):389-398.
[39]李万民.预醒发冷冻面团复配改良剂的研究[D].无锡:江南大学, 2007.
[40]叶鹏,王学东,宋劲松,等.冷冻面团中酵母抗冻保护剂的优选[J].中国酿造, 2015, 34(8):72-76.
[41]曲敏,董正婷,陈凤莲,等.苜蓿冰结构蛋白的提取及对冷冻面团的影响[J].食品科学, 2014, 35(24):57-62.
[42]姬成宇,石媛媛,李梦琴,等.抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响[J/OL].[2018-04-11].http://kns.cnki.net/kcms/detail/11.2206.TS.20171013.1103.114.html.
[43]尹晓洁,陈钢,简素平,等.藻酸丙二醇酯对冷冻面团品质影响的研究[J].中国食品添加剂, 2017(5):149-152.
[44]胡家勇,秦先魁,郑革,等.混合试验仪确定冷冻面团馒头复配添加剂最佳配方[J].中国酿造, 2014, 33(6):107-111.
[45]杜浩冉,郑学玲,韩小贤,等.响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方[J].食品科学,2015, 36(12):36-43.
[2]管玉格,孙浩,肖亚庆,等.面包中丙烯酰胺调控方法研究[J].中国食品学报, 2016, 16(11):168-173.
[3] DOMINGUES D, DOWD C. Frozen Dough[J]. Encyclopedia of Food Grains, 2016:354-358.
[4]汪星星,余小林,胡卓炎,等.冷冻面制品的研究现状及改良进展[J].粮食与油脂, 2015, 28(7):5-8.
[5]石媛媛,刘燕琪,李梦琴,等.冷冻保护剂对冷冻面团馒头品质及水分状态的影响[J].河南农业大学学报, 2017,51(6):871-877, 883.
[6]张国华,何国庆.我国传统馒头发酵剂的研究现状[J].中国食品学报, 2012(11):115-120.
[7] MEZIANI S, JASNIEWSKI J, RIBOTTA P, et al. Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough[J]. Journal of Food Engineering,2012, 109(3):538-544.
[8]叶鹏.冷冻面团中酵母抗冻剂的优选及其机理探究[D].武汉:武汉轻工大学, 2016.
[9]江正强,王怡斯,李里特.低糖面团用耐冷冻酵母的筛选及其性质[J].中国粮油学报, 2009, 24(6):15-19.
[10]叶鹏,王学东,陈聪莉,等.抗冻剂对冷冻面团中酵母冷冻保护机理研究[J].中国粮油学报, 2017, 32(7):7-13.
[11]吴量.酵母细胞谷胱甘肽的抽提及分离纯化研究[D].南昌:南昌大学, 2013.
[12] WANG P, XU L, NIKOO M, et al. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten:Comparative studies on gluten-, glutenin-and gliadinrich fractions[J]. Food Hydrocolloids, 2014, 35(3):238-246.
[13]赵雷,于亚楠,胡卓炎,等.恒温冻藏对面筋蛋白结构及热力学特性的影响[J].现代食品科技, 2016, 32(5):161-166, 78.
[14]付奎,王晓曦,马森,等.损伤淀粉对面团水分迁移及面筋网络结构影响[J].粮食与油脂, 2014, 27(6):17-22.
[15]范玲,王晓曦,马森,等.损伤淀粉及加水量与面团水分分布特性的关系研究[J].粮食与油脂, 2016, 29(2):33-37.
[16] ROUILLE J, DELLA V G, LEFEBVRE J, et al. Shear and extensional properties of bread doughs affected by their minor components[J]. Journal of Cereal Science, 2005, 42(1):45-57.
[17] HAN T, PEI W, BARKAT A, et al. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough[J]. Food Chemistry, 2016, 190:588-593.
[18] AFSHIN R, MEHRI H. Frozen baguette bread dough I.Rheological behavior during storage[J]. Journal of Cereal Science, 2016(72):24-29.
[19] WANG P, JIN Z. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage-A review from gluten, glutenin and gliadin perspectives[J].Trends in Food Science&Technology, 2015(6):189-198.
[20]吴酉芝,刘宝林,樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学, 2012, 33(13):21-25.
[21]王沛.冷冻面团中小麦面筋蛋白品质劣变机理及改良研究[D].无锡:江南大学, 2016.
[22]刘亚楠,王晓曦,董秋晨.面筋蛋白对冷冻面团超微结构及馒头品质的影响[J].粮食与饲料工业, 2012(10):6-9.
[23]王晓曦,刘亚楠,董秋晨,等.小麦粉糊化特性与冷冻面团(馒头)品质关系研究[J].食品工业科技, 2012, 33(17):77-80.
[24] KONDAKCI T, ZHANG J W, ZHOU W. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread[J]. Food&Bioprocess Technology, 2015, 8(9):1877-1889.
[25]齐学文,周裔彬,刘磊,等.三种食用胶对低筋面粉及其冷冻馒头品质的影响[J].中国食品添加剂, 2015(6):150-154.
[26]陈君,缪冶炼,尤业兵,等.抗冻酵母AFY-1的菌种同源性及发酵能力[J].中国食品学报, 2016, 16(10):59-65.
[27]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报, 2016, 32(20):298-305.
[28]杜浩冉,郑学玲,韩小贤,等.响应面法优化酵子冷冻面团馒头生产工艺研究[J].中国粮油学报, 2015, 30(12):6-13.
[29]姚阳,刘翀,郑学玲,等.响应面法优化老面冷冻面团馒头生产工艺研究[J].粮食与油脂, 2015, 28(12):40-44.
[30]陈志伟,徐顾榕,陈坤,等.响应面优化混合发酵剂制作冷冻面团馒头的生产工艺[J].食品科技, 2016, 41(10):120-126.
[31] BAN C, YOON S, HAN J, et al. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality[J]. LWT-Food Science and Technology, 2016(73):219-225.
[32] DOMINGUES D. Encyclopedia of Food Grains(Second Edition)[M]. New York:Springer, 2000.
[33]冯志强,刘燕琪,李梦琴,等.预醒发冷冻面团馒头工艺参数优化研究[J].食品工业, 2017, 38(9):190-196.
[34]胡家勇,秦先魁,郑革,等.响应面法优化冷冻面团馒头冷冻工艺[J].中国酿造, 2014, 33(7):63-67.
[35]刘国琴,阎乃珺,赵雷,等.冻藏对面筋蛋白二级结构的影响[J].华南理工大学学报(自然科学版), 2012, 40(5):115-120.
[36]TENGYF,CONGC,YANGL,etal.Studyon emulsifiers for improved fresh and frozen dough bread quality[J]. Food Science&Technology, 2011.
[37]王璇,尹晓萌,梁建芬.亲水胶体对冷冻面团及其面包品质的影响[J].农业机械学报, 2014, 45(S1):230-235.
[38] WANG X, PEI D, TENG Y, et al. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism[J]. J Food Sci Technol, 2018, 55(8):389-398.
[39]李万民.预醒发冷冻面团复配改良剂的研究[D].无锡:江南大学, 2007.
[40]叶鹏,王学东,宋劲松,等.冷冻面团中酵母抗冻保护剂的优选[J].中国酿造, 2015, 34(8):72-76.
[41]曲敏,董正婷,陈凤莲,等.苜蓿冰结构蛋白的提取及对冷冻面团的影响[J].食品科学, 2014, 35(24):57-62.
[42]姬成宇,石媛媛,李梦琴,等.抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响[J/OL].[2018-04-11].http://kns.cnki.net/kcms/detail/11.2206.TS.20171013.1103.114.html.
[43]尹晓洁,陈钢,简素平,等.藻酸丙二醇酯对冷冻面团品质影响的研究[J].中国食品添加剂, 2017(5):149-152.
[44]胡家勇,秦先魁,郑革,等.混合试验仪确定冷冻面团馒头复配添加剂最佳配方[J].中国酿造, 2014, 33(6):107-111.
[45]杜浩冉,郑学玲,韩小贤,等.响应面法优化混合发酵制作冷冻面团馒头的复合食品添加剂配方[J].食品科学,2015, 36(12):36-43.