酶制剂与酵母复合膨松剂在油条制作中的应用

Application of Enzyme Preparation and Yeast Compound Bulking Agent in the Production of Fried Dough Sticks

摘要:

该研究以油条为例探究食品酶制剂和酵母用作传统油炸面制品膨松剂的可行性。通过膨胀率、比容、感官评定等检测方法对常用面制品膨松剂的效果、食品酶制剂与酵母复配的效果进行了评估，并对复配效果最佳的组合进行发酵过程分析。结果发现常用面制品膨松剂中明矾膨松效果最好，油条最大膨胀率为8.73倍。以酵母为基础膨松剂进行改良，利用蛋白酶、淀粉酶、脂肪酶、木聚糖酶、葡萄糖氧化酶与酵母复配，结果发现淀粉酶效果最好，在添加量为0.50 g/kg的情况下膨胀率达到了7.65倍。对淀粉酶酵母组合膨松剂进行发酵过程分析，发现面团最佳发酵时间为2.5 h，面制品中碳水化合物大幅度降解为还原糖，含量达到5.25%。这种新型复合膨松剂成分由食品酶和食品微生物组成，无铝元素添加，在保证膨松效果的前提下实现了安全健康的目的。

Abstract:

In this study, fried dough sticks were taken as an example to explore the feasibility of using food enzymes and yeast as the bulking agents for traditional fried flour products. The effects of bulking agents for common flour products and the combination of food enzyme and yeast were evaluated based on the expansion rate, specific volume and sensory score. The fermentation process with the best combination was analyzed. The results showed that alum exhibited the greatest fluffy effect with the highest expansion rate as 8.73 times among the commonly used bulking agents for flour products under the same processing conditions. The yeast-based bulking agent was improved, and the yeast was compounded with protease, amylase, lipase, xylanase and glucose oxidase. The effect of amylase was the best. When the addition amount of amylase was 0.50 g/kg, the expansion rate of fried dough sticks reached 7.65 times. The analysis of the fermentation involving the amylase-yeast compound bulking agent showed that the optimal dough fermentation time was 2.5 h, and the carbohydrates in flour products were greatly degraded into reducing sugars (with a content of 5.25%). The new compound bulking agent was composed of food enzymes and microorganisms without added aluminum, which allows bulking while ensuring safety and healthiness.