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香菇面包制作工藝及其抗消化特性的研究

時間:2019-06-07 15:50來源:畢業論文
研究香菇在面包制作中的應用,本課題對香菇進行了超聲處理,高溫高壓,酶解方法的嘗試,并對酶解條件進行了優化,考察了其可溶性膳食纖維的增加量,成品的還原糖含量,及其感

摘要:為研究香菇在面包制作中的應用,本課題對香菇進行了超聲處理,高溫高壓,酶解方法的嘗試,并對酶解條件進行了優化,考察了其可溶性膳食纖維的增加量,成品的還原糖含量,及其感官的考察。在三種改性方法中,酶解改性最溫和,也最有效,能較好保存香菇的風味,可溶性膳食纖維的增加量也最多,其他兩種方法對于香菇本身的結構有較大的改變,制作的香菇粉在面包制作中不宜添加。在酶解溫度40℃,酶解時間3.5h,pH5.5,加酶量1.8%,復配比例:果膠酶:纖維素酶=3:1時有最佳酶解效果。其可溶性膳食纖維含量(以葡萄糖為標準)為8.5%。在成品感官評價中,3%香菇粉添加量制作的面包最被消費者所接受。其風味、組織等方面得分均最高。添加量過高會導致香菇粉的風味物質過重,且質構結構較差。其在慢消化淀粉(SDS)與抗性淀粉(RS)的含量上也有相應的提升,SDS含量增加了25.39%,RS含量則增加了33.33%,存在顯著性差異,對于降低血糖生成指數有積極的效果。36019
畢業論文關鍵詞:香菇;酶解;消化;可溶性膳食纖維;感官評價
Study on the production process of mushroom bread and its anti digestion property
Abstract:For the application research mushroom in bread making and the subject of mushroom were ultrasonic treatment, high temperature and high pressure, enzymatic hydrolysis methods attempt and on the enzyme solution conditions were optimized. The effects of the soluble dietary fiber increased, reducing sugar content in finished product, the sense and examine. In the three kinds of modification methods, enzymatic hydrolysis modification of the most gentle, is the most effective, can be better to save mushroom flavor, soluble dietary fiber increased most other two methods for the structure of the mushroom itself have changed greatly, production of mushroom powder in bread production should not be added. In the enzyme solution temperature of 40 DEG C, reaction time 3.5H, pH5.5, 1.8% enzyme loading, mixing proportion: pectinase: cellulase = 3:1 have the best enzyme solution effect. The content of soluble dietary fiber was 8.5%. In the sensory evaluation, 3% of the amount of mushroom powder produced by the consumer is most acceptable. Its flavor, organization and other aspects of the highest score. The high quality of the mushroom powder will be too heavy and the texture structure is poor.. Its reducing sugar content is 2.3%.A corresponding increase in the content of SDS and RS, the SDS content increase of 25.39%, RS content increased by 33.33%, there are significant differences, for reducing the glycemic index have positive effect. 源¥自%六:維;論-文'網=www.aftnzs.live
Key Words:mushroom;Enzymatic Digestion;hydrolysis;Soluble dietary fiber;sensory evaluation
目錄
1.本課題國內外研究現狀概述    7
1.1 香菇    7
1.2 膳食纖維及其改性方法    7
1.2.1 膳食纖維概述    7
1.2.2膳食纖維改性方法    8
1.3 香菇在食品工業中的應用研究進展    9
1.4 面包中淀粉的抗消化性    9
1.5 本課題的研究目的    10
1.6 本課題的研究意義    10
2 實驗材料及試劑、儀器設備    10
2.1 實驗材料試劑    10
2.2 實驗儀器與設備    11
3 實驗方法    12
3.1 香菇前處理    12
3.2 香菇改性實驗    12
3.3 面包制作及配方的優化    14
3.3.1 面包比容測定    15
3.3.2 面包總淀粉測定    15
3.3.3 面包的體外消化實驗    16
3.3.4 感官評價    16
4 結果與討論    17 香菇面包制作工藝及其抗消化特性的研究:http://www.aftnzs.live/shiping/20190607/34297.html
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