板栗制品的老化研究和抗性淀粉制备
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摘要
板栗营养丰富,且具有多种保健功能,是我国的主要干果之一。我国板栗资源虽然丰富,但是利用率低。制约我国板栗产业发展的重要因素有加工品种单一、产品质量差、容易老化、货架期短等。因此,研究板栗的老化规律和抑制板栗老化的措施以及研制抗老化板栗新食品对我国板栗产业的发展具有重要意义。
本研究以宝鸡大社栗和太白山茅栗(简称茅栗)及其糖炒制品为研究对象,进行了一系列研究,主要内容为:通过研究板栗淀粉的水解条件建立淀粉老化度的酶解测定方法,糖炒板栗的老化规律及影响因素,抑制板栗老化的方法和抗老化板栗食品的制作工艺,板栗抗性淀粉的制备及其在食品中的应用。
淀粉老化度的酶解测定方法研究中淀粉酶解的最佳条件为:酶用量99U/g淀粉,液化时间115min,液化温度40℃,pH值6.17。在此液化条件下,转化淀粉生成的还原糖量可达到28.41%。在上述优化的酶解条件下,整粒板栗研碎酶解后测定其碘呈色度,根据碘呈色度评价样品的老化程度,碘呈色度越低,样品的老化度越高。
糖炒板栗的老化规律研究表明:糖炒宝鸡大社栗在最初的4小时内,硬度上升很快,4小时后,硬度变化趋于缓和。糖炒茅栗的起始硬度高,硬度变化范围大,老化呈匀速变化趋势。
抑制板栗老化的方法研究表明:必须突破传统糖炒板栗工艺的束缚,将生板栗去壳后,在微波炉中做熟,再经饱和蔗糖溶液处理或油炸处理,最终制成罐头或袋装食品,可以有效地抑制板栗的老化,其风味与糖炒板栗可以媲美,且加工、食用方便。
抗性淀粉的制备应用研究表明:利用冷热交替反复处理,可使板栗淀粉中抗性淀粉的含量明显提高,由原来的1.54%提高到14.84%。将由此制备的板栗抗性淀粉应用到面包、馒头、面条、饼干等食品的试验结果表明:在用量为5%的条件下,抗性淀粉对馒头和饼干的感官品质无显著影响,可以用作馒头和饼干的添加剂来提高它们的营养价值,而抗性淀粉在面包和面条中的应用造成了感官品质的一定下降。
Chestnut with abundant nutrition and kinds of health protect function, is one of the most important dry fruit. The resource of chestnut is affluence, but the utilization ratio is low. The variety of production is single, the quality of production is low, the production is easy to become retrogradation, the storage time is short.These are the important factors to influence the development of china’s chestnut industry. So it is important to china’s chestnut industry that studied the retrogradation principle of chestnut, the measures to restrain the retrogradation and the preparation some new chestnut food which could restrain retrogradation.
Baojidasheli and Taibaishanmaoli and their stir-frying product with sugar were studied in the research, the contents showed as following: To establishthe the method of enzymic hydrolysis chestnut starch, which could evaluated the retrogradation of chestnut.The principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle. The measures to restrain the retrogradation and produced some new chestnut food which could restrain retrogradation.The preparation of chestnut resistant starch and the use of the resistant starch in food.
The research on the method of enzymic hydrolysis chestnut starch to evaluated the resuscitation reshowed that the optimum reaction condition parameters of the liquefaction had been 99Uα-amylase /g starch at 40℃and pH 6.17 for115 min. Under this condition, the yield of dextrose could be 28.41%.At the above condition, bruising the whole chestnut then enzymolysised them, measured the Abs.According the Abs to evaluate the retrogradation of chestnut.
The research on the principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle showed that the originate hardness of Taibaishanmaoli was higher ,the scope of the change of hardness was broad, the retrogradation speed was great, the chang of retrogradation speed was equal. The hardness of Baojidasheli changed obviously in 24 hours, in the first 4 hours hardness rise quickly, 4 hours later the speed of hardness becomed moderated.
The result of research on methods about chestnut retrogradation restraining showed that if we want to get a good result, we must break through traditional technical, shelling the raw chestnut, put them into the microwave oven and cooked them, then disposing them with saturated saccharose solution or frying, then finally made them into canning or bagging food, the production could efficiently restrain the retrogradation, and it was delicious and convenient.
The result of research on produce of chestnut resistant starch and the use of the resistant starch in food showed that The content of resistant starch could be boosted from 1.54% to 14.84%, using cold and heat to Process the chestnut starch.. Put the RS into bread, steamed bread, biscuit and noodle, evaluate the food production, the result showed that at the dose of 5%, the RS had no influence on the sense quality of steamed bread and biscuit. It is possible to add to them into steamed bread and biscuit to rise these food’s nutrition. The usage of RS in bread and noodle caused the descend of sense quality,we should further study how to use the RS into bread and biscuit.
本研究以宝鸡大社栗和太白山茅栗(简称茅栗)及其糖炒制品为研究对象,进行了一系列研究,主要内容为:通过研究板栗淀粉的水解条件建立淀粉老化度的酶解测定方法,糖炒板栗的老化规律及影响因素,抑制板栗老化的方法和抗老化板栗食品的制作工艺,板栗抗性淀粉的制备及其在食品中的应用。
淀粉老化度的酶解测定方法研究中淀粉酶解的最佳条件为:酶用量99U/g淀粉,液化时间115min,液化温度40℃,pH值6.17。在此液化条件下,转化淀粉生成的还原糖量可达到28.41%。在上述优化的酶解条件下,整粒板栗研碎酶解后测定其碘呈色度,根据碘呈色度评价样品的老化程度,碘呈色度越低,样品的老化度越高。
糖炒板栗的老化规律研究表明:糖炒宝鸡大社栗在最初的4小时内,硬度上升很快,4小时后,硬度变化趋于缓和。糖炒茅栗的起始硬度高,硬度变化范围大,老化呈匀速变化趋势。
抑制板栗老化的方法研究表明:必须突破传统糖炒板栗工艺的束缚,将生板栗去壳后,在微波炉中做熟,再经饱和蔗糖溶液处理或油炸处理,最终制成罐头或袋装食品,可以有效地抑制板栗的老化,其风味与糖炒板栗可以媲美,且加工、食用方便。
抗性淀粉的制备应用研究表明:利用冷热交替反复处理,可使板栗淀粉中抗性淀粉的含量明显提高,由原来的1.54%提高到14.84%。将由此制备的板栗抗性淀粉应用到面包、馒头、面条、饼干等食品的试验结果表明:在用量为5%的条件下,抗性淀粉对馒头和饼干的感官品质无显著影响,可以用作馒头和饼干的添加剂来提高它们的营养价值,而抗性淀粉在面包和面条中的应用造成了感官品质的一定下降。
Chestnut with abundant nutrition and kinds of health protect function, is one of the most important dry fruit. The resource of chestnut is affluence, but the utilization ratio is low. The variety of production is single, the quality of production is low, the production is easy to become retrogradation, the storage time is short.These are the important factors to influence the development of china’s chestnut industry. So it is important to china’s chestnut industry that studied the retrogradation principle of chestnut, the measures to restrain the retrogradation and the preparation some new chestnut food which could restrain retrogradation.
Baojidasheli and Taibaishanmaoli and their stir-frying product with sugar were studied in the research, the contents showed as following: To establishthe the method of enzymic hydrolysis chestnut starch, which could evaluated the retrogradation of chestnut.The principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle. The measures to restrain the retrogradation and produced some new chestnut food which could restrain retrogradation.The preparation of chestnut resistant starch and the use of the resistant starch in food.
The research on the method of enzymic hydrolysis chestnut starch to evaluated the resuscitation reshowed that the optimum reaction condition parameters of the liquefaction had been 99Uα-amylase /g starch at 40℃and pH 6.17 for115 min. Under this condition, the yield of dextrose could be 28.41%.At the above condition, bruising the whole chestnut then enzymolysised them, measured the Abs.According the Abs to evaluate the retrogradation of chestnut.
The research on the principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle showed that the originate hardness of Taibaishanmaoli was higher ,the scope of the change of hardness was broad, the retrogradation speed was great, the chang of retrogradation speed was equal. The hardness of Baojidasheli changed obviously in 24 hours, in the first 4 hours hardness rise quickly, 4 hours later the speed of hardness becomed moderated.
The result of research on methods about chestnut retrogradation restraining showed that if we want to get a good result, we must break through traditional technical, shelling the raw chestnut, put them into the microwave oven and cooked them, then disposing them with saturated saccharose solution or frying, then finally made them into canning or bagging food, the production could efficiently restrain the retrogradation, and it was delicious and convenient.
The result of research on produce of chestnut resistant starch and the use of the resistant starch in food showed that The content of resistant starch could be boosted from 1.54% to 14.84%, using cold and heat to Process the chestnut starch.. Put the RS into bread, steamed bread, biscuit and noodle, evaluate the food production, the result showed that at the dose of 5%, the RS had no influence on the sense quality of steamed bread and biscuit. It is possible to add to them into steamed bread and biscuit to rise these food’s nutrition. The usage of RS in bread and noodle caused the descend of sense quality,we should further study how to use the RS into bread and biscuit.
引文
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