纳米纤维素制备及其在面包中的应用
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摘要
以提取的甘蔗渣纤维素为原料,制备得到微晶纤维素及纳米纤维素,分别制作得到膳食纤维面包。从面包品质、感官评分、全质构分析三个方面分别对纳米纤维素、微晶纤维素及空白对照组面包进行对比,得出纤维素添加量为8%时,面包品质及感官评分最佳,成功制得口感品质优良的高膳食纤维面包。添加纳米纤维素的面包品质优于添加微晶纤维素的,添加微晶纤维素的面包又优于空白对照组。添加纳米纤维素的面包心水分含量由38.46%增加到45.91%,烘焙损失由11.85%减小到8.87%。虽然面包的比容从5.48下降到5.31,但是这样的改变没有影响感官评价的结果,感官评分为93分(满分100分)。通过全质构分析进一步确定高膳食纤维面包的口感良好,无粗糙纤维感。
Nanoscale cellulose and microcrystalline cellulose were prepared from natural cellulose which extracted by bagasse as raw material. High dietary fiber breads were manufactured by additives of nanoscale cellulose and microcrystalline cellulose as source of dietary fiber. The moisture increased from 38.46% to 45.91%,and baking loss was decreased from 11.85% to 8.87%. Although there was a little decrease of specific volume from 5.48 to 5.31,the acceptability of organoleptic evaluation was higher than 93(out of 100). The high dietary fiber breads tastes good,without roughness mouthfeel.
Nanoscale cellulose and microcrystalline cellulose were prepared from natural cellulose which extracted by bagasse as raw material. High dietary fiber breads were manufactured by additives of nanoscale cellulose and microcrystalline cellulose as source of dietary fiber. The moisture increased from 38.46% to 45.91%,and baking loss was decreased from 11.85% to 8.87%. Although there was a little decrease of specific volume from 5.48 to 5.31,the acceptability of organoleptic evaluation was higher than 93(out of 100). The high dietary fiber breads tastes good,without roughness mouthfeel.
引文
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[2]Lamothe L.M,Srichuwong S,Reuhs B L,et al.Quinoa(Chenopodium quinoa W.)and amaranth(Amaranthus caudatus L.)provide dietary fibers high in pectic substances and xyloglucans[J].Food Chemistry,2015,167(1):490-496.
[3]Pérez-Jiménez J,Díaz-Rubio M E,Mesías M,et al.Evidence for the formation of maillardized insoluble dietary fiber in bread:A specific kind of dietary fiber in thermally processed food[J].Food Research International,2014,55(2):391-396.
[4]Foschia M,Peressini D,Sensidoni A,et al.The effects of dietary fibre addition on the quality of common cereal products[J].Journal of Cereal Science,2013,58(2):216–227.
[5]Khoo R Z,Ismail H,Chow W S.Thermal and morphological properties of poly(lactic acid)/nanocellulose nanocomposites[J].Procedia Chemistry,2016(19):788-794.
[6]Qing W,Wang Y,Wang Y,et al.The modified nanocrystalline cellulose for hydrophobic drug delivery[J].Ap-plied Surface Science,2016(366):404-409.
[7]吴德智,张永吉,罗明明,袁仕煜,高月,左起祥,李小红,响应曲面试验优化在过氧甲酸中提取甘蔗渣纤维素的工艺研究[J].中国食品添加剂,2017(5):163-168.
[8]张思航,付润芳,何永锋,顾迎春,陈胜,纳米纤维素制备的工艺优化与表征[J].应用化工,2017,46(5):897-901.
[9]姜绪邦,超声协同化学法制备稻秸秆微晶纤维素及其在面包中的应用[D].江南大学,2013.
[10]Eim V S,Simal S,RossellóC,et al.Optimisation of the addition of carrot dietary fibre to a dry fermented sausage(sobrassada)using artificial neural networks[J].Meat Science,2013,94(3):341-348.
[11]赵秀玲,童树保,黑米贡菊曲奇饼干的研制[J].粮食与油脂,2016,29(2):68-71.
[12]孙海燕,柑橘皮膳食纤维在曲奇饼干中的应用研究[J].保鲜与加工,2016,16(6):69-74.
[13]李梁,聂成玲,薛蓓,等.响应面法优化酶辅助提取苹果梨渣中可溶性膳食纤维工艺及品质分析[J].中国食品添加剂,2017(1):57-64.
[14]国家质量监督检验检疫总局,国家标准化委员会.GB/T20981-2007.面包[S].北京:中国标准出版社,2007.
[15]中华人民共和国卫生部.GB5009.3-2010.食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010.
[16]魏超昆,赵宇慧,刘敦华,张伟艺,等.鸡油基起酥油对面包感官、风味及老化特性的影响[J].食品科学,2017(03):101-106.
[17]Angioloni A,Collar C.Bread crumb quality assessment:a plural physical approach[J].European Food Research and Technology,2009,229(1):21-30.
[18]Korus J,Witczak M,Ziobro R,et al.The impact of resistant starch on characteristics of gluten-free dough and bread[J].Food Hydrocolloids,2009,23(3):988-995.
[19]Peleg M.Characterization of the stress relaxation curves of solid foods[J].Journal of food science,2006,44(1):277-281.
[20]楚炎沛,质构评价——面包质量测评的科学评价体系[J].现代面粉工业,2009(6):30-33.