天然复配改良剂对绿茶吐司品质的影响

Effects of natural compound improver on the quality of green tea toast

中文关键词:  天然改良剂  绿茶吐司  品质  响应面试验  复配

英文关键词:natural improver  green tea toast  quality  response surface test  formulation

中文摘要:

      目的 探讨天然复配改良剂对绿茶吐司品质的影响。方法 以绿茶吐司为研究对象, 采用单因素试验分别分析α-淀粉酶、海藻酸钠、大豆卵磷脂这3种天然改良剂对绿茶吐司品质的影响。再通过响应面试验, 选择对感官评分影响最大的质构指标-硬度为响应值, 确定3种复配改良剂的最优组合, 最后进行验证试验。 结果 复配改良剂的最优组合为: α-淀粉酶添加量0.069 g/kg、海藻酸钠添加量1.925 g/kg、大豆卵磷脂添加量1.426 g/kg。按此组合制作的绿茶吐司, 与不加改良剂的吐司相比, 在感官评分、硬度、弹性、胶着性、咀嚼性和抗老化指标上具有明显的优势, 产品的理化指标符合GB/T 20981—2021《面包质量通则》; 微生物指标符合GB 7099—2015《食品安全国家标准 糕点、面包》。结论 天然复配改良剂能显著改善绿茶吐司的品质, 可为复配改良剂在绿茶吐司中的应用提供参考。

英文摘要:

      Objective To study the effects of natural compound improver on the quality of green tea toast. Methods The effects of α-amylase, sodium alginate and soybean lecithin on the quality of green tea toast were analyzed by single factor test. Through the response surface test, the hardness which had the greatest influence on the sensory score was chosen as the response value, the optimal combination of 3 kinds of compound improvers was determined, and the validation test was carried out at last. Results The optimal combination of compound improver was: α-amylase added 0.069 g/kg, sodium alginate added 1.925 g/kg, soybean lecithin added 1.426 g/kg. Compared with the toast without improver, the green tea toast made according to this combination had obvious advantages in sensory score, hardness, elasticity, adhesiveness, chewiness and anti-aging indicators. The physical and chemical indicators of the product complied with the GB/T 20981?2021 General principles of bread quality. The microbial indicators complied with the GB 7099?2015 National food safety standard-Pastry and bread. Conclusion The quality of green tea toast can be significantly improved by natural composite improver, which provides a reference for the application of compound improver in green tea toast.