复合乳化剂对面包品质及货架期影响研究
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摘要
为了解决面包货架期短的问题,该实验研制出一种对面包具有保鲜防腐、改善品质的复合乳化剂。利用响应面分析法研究单月桂酸甘油酯、聚甘油脂肪酸酯和硬脂酰乳酸钠对面包品质以及面包细菌菌落总数抑制情况的影响。在单因素试验的基础上,进行Box-Behnken试验设计,以面包中细菌菌落总数、面包比容和面包硬度为优化指标,得到最优的乳化剂组合:聚甘油脂肪酸酯添加量0.75%(质量分数),单月桂酸甘油酯添加量0.60%(质量分数),硬脂酰乳酸钠添加量0.15%(质量分数),以此配方制备的面包比容达5.87 m L/g,硬度为474.4 g,与对照组比较,面包比容提高了20%,面包硬度降低了22%,在30℃、湿度70%条件下面包保质期比对照组3 d保质期延长了4 d。该复合乳化剂能显著改善面包品质,延长面包货架期。
In order to solve the problem of short shelf life of bread,this study developed a composite emulsifier to prevent corruption of bread and improve its quality. The effects of glycerol monolaurate,polyglycerol fatty acid ester and sodium stearyl lactate on the quality of bread and the inhibition of microbes were studied by response surface methodology. Experiments were designed using combination of single factor method and Box-Behnken design. The colony count,bread specific volume and bread hardness were used as the testing indexes by the response surface analysis. And the bread comprehensive score for the final index was used as the response value. The optimized formulation was with 0. 75% polyglycerol fatty acid ester,0. 60% glycerol monolaurate and 0. 15% stearoyl lactylate. By this formulation,the specific volume was 5. 87 and the hardness was 474. 4. Compared with the control group,the specific volume of bread was effectively improved 20% and the hardness of bread was decreased by 22%. It extended the shelf life of bread over four days at 30 ℃,70% of the humidity. The quality was improved and the shelf life was extended significantly by the optimized formulation.
In order to solve the problem of short shelf life of bread,this study developed a composite emulsifier to prevent corruption of bread and improve its quality. The effects of glycerol monolaurate,polyglycerol fatty acid ester and sodium stearyl lactate on the quality of bread and the inhibition of microbes were studied by response surface methodology. Experiments were designed using combination of single factor method and Box-Behnken design. The colony count,bread specific volume and bread hardness were used as the testing indexes by the response surface analysis. And the bread comprehensive score for the final index was used as the response value. The optimized formulation was with 0. 75% polyglycerol fatty acid ester,0. 60% glycerol monolaurate and 0. 15% stearoyl lactylate. By this formulation,the specific volume was 5. 87 and the hardness was 474. 4. Compared with the control group,the specific volume of bread was effectively improved 20% and the hardness of bread was decreased by 22%. It extended the shelf life of bread over four days at 30 ℃,70% of the humidity. The quality was improved and the shelf life was extended significantly by the optimized formulation.
引文
[1]李里特,江正强,卢山.焙烤食品工艺学[M].北京:中国轻工业出版社,2006.
[2]王爱敏,吴彬,胡国华,等.纳他霉素在面包防腐保鲜中的应用研究[C].上海:中国国际食品添加剂和配料展览会.2010.
[3]贺鸣.栅栏技术在面包中的应用研究[D].郑州:河南工业大学,2007.
[4]李广生.面制食品的保质技术研究[J].包装学报,2015,7(2):47-52.
[5]王强.复配酶制剂在面包抗老化方面的应用研究[D].厦门:集美大学,2014.
[6]詹冬玲,任玉雪,闵伟红,等.面包老化机理及其分析技术的研究进展[J].食品工业科技,2013,34(23):353-355.
[7]GOESAERT H,BRIJS K,VERAVERBEKE W S,et al.Wheat flour constituents:how they impact bread quality,and how to impact their functionality.[J].Trends in Food Science&Technology,2005,16(1-3):12-30.
[8]ZHAO L,ZHANG H,HAO T,et al.In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria[J].Food Chemistry,2015,187:370-377.
[9]韦巧艳,李坚斌,郭海蓉,等.蔗糖脂肪酸酯在乳化抑菌方面的应用研究进展[J].食品工业科技,2012,33(10):420-422.
[10]张希.中链脂肪酸糖单酯的酶法合成以及理化性质和抑菌活性研究[D].杭州:浙江大学,2014.
[11]周星.中碳链脂肪酸聚甘油脂的制备和性能研究[D].南昌:南昌大学,2012.
[12]赵存洋.单月桂酸甘油酯的抑菌性能及机理研究[D].南昌:南昌大学,2013.
[13]SCHLIEVERT P M,PETERSON M L.Glycerol monolaurate antibacterial activity in broth and biofilm cultures[J].Plos One,2012,7(7):e40350.
[14]蒋增良,张辉,杜鹃,等.月桂酸单甘油酯抑菌机理、影响因素及其复配体系的抑菌特性[J].中国食品学报,2016,16(3):146-151.
[15]杨明.单月桂酸甘油酯在豆腐保鲜中的应用研究[D].杭州:浙江大学,2014.
[16]中华人民共和国卫生部.GB/T 14611—2008粮油检验小麦粉面包烘焙品质试验直接发酵法[S].北京:中国标准出版社,2008.
[17]中华人民共和国卫生部.GB/T 20981—2007面包[S].北京:中国标准出版社,2007.
[18]李培圩.面包生产工艺与配方[M].北京:中国轻工业出版社,1999.
[19]中华人民共和国卫生部.GB 4789.2—2010食品微生物学检验:菌落总数测定[S].北京:中国标准出版社,2010.
[20]郭桦,林映华,万速文,等.乳化剂在烘焙食品中的应用[J].现代食品科技,2006,22(3):297-298.
[21]王国建,刘琳.功能高分子材料[M].上海:同济大学出版社,2010.
[22]赵亚楠,明建.单硬脂酸甘油酯在面制食品中的应用[J].食品工业科技,2011,32(6):435-438.
[23]胡德亮,陈丽花,黄恺.食品乳化剂[M].北京:中国轻工业出版社,2011.
[2]王爱敏,吴彬,胡国华,等.纳他霉素在面包防腐保鲜中的应用研究[C].上海:中国国际食品添加剂和配料展览会.2010.
[3]贺鸣.栅栏技术在面包中的应用研究[D].郑州:河南工业大学,2007.
[4]李广生.面制食品的保质技术研究[J].包装学报,2015,7(2):47-52.
[5]王强.复配酶制剂在面包抗老化方面的应用研究[D].厦门:集美大学,2014.
[6]詹冬玲,任玉雪,闵伟红,等.面包老化机理及其分析技术的研究进展[J].食品工业科技,2013,34(23):353-355.
[7]GOESAERT H,BRIJS K,VERAVERBEKE W S,et al.Wheat flour constituents:how they impact bread quality,and how to impact their functionality.[J].Trends in Food Science&Technology,2005,16(1-3):12-30.
[8]ZHAO L,ZHANG H,HAO T,et al.In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria[J].Food Chemistry,2015,187:370-377.
[9]韦巧艳,李坚斌,郭海蓉,等.蔗糖脂肪酸酯在乳化抑菌方面的应用研究进展[J].食品工业科技,2012,33(10):420-422.
[10]张希.中链脂肪酸糖单酯的酶法合成以及理化性质和抑菌活性研究[D].杭州:浙江大学,2014.
[11]周星.中碳链脂肪酸聚甘油脂的制备和性能研究[D].南昌:南昌大学,2012.
[12]赵存洋.单月桂酸甘油酯的抑菌性能及机理研究[D].南昌:南昌大学,2013.
[13]SCHLIEVERT P M,PETERSON M L.Glycerol monolaurate antibacterial activity in broth and biofilm cultures[J].Plos One,2012,7(7):e40350.
[14]蒋增良,张辉,杜鹃,等.月桂酸单甘油酯抑菌机理、影响因素及其复配体系的抑菌特性[J].中国食品学报,2016,16(3):146-151.
[15]杨明.单月桂酸甘油酯在豆腐保鲜中的应用研究[D].杭州:浙江大学,2014.
[16]中华人民共和国卫生部.GB/T 14611—2008粮油检验小麦粉面包烘焙品质试验直接发酵法[S].北京:中国标准出版社,2008.
[17]中华人民共和国卫生部.GB/T 20981—2007面包[S].北京:中国标准出版社,2007.
[18]李培圩.面包生产工艺与配方[M].北京:中国轻工业出版社,1999.
[19]中华人民共和国卫生部.GB 4789.2—2010食品微生物学检验:菌落总数测定[S].北京:中国标准出版社,2010.
[20]郭桦,林映华,万速文,等.乳化剂在烘焙食品中的应用[J].现代食品科技,2006,22(3):297-298.
[21]王国建,刘琳.功能高分子材料[M].上海:同济大学出版社,2010.
[22]赵亚楠,明建.单硬脂酸甘油酯在面制食品中的应用[J].食品工业科技,2011,32(6):435-438.
[23]胡德亮,陈丽花,黄恺.食品乳化剂[M].北京:中国轻工业出版社,2011.