摘要
采用肉桂和陈皮作为功能性配料用于主食面包的制作,通过检测主食面包的比容、色差、水分含量、质构、自由基清除能力和微生物指标等对其贮藏品质和抗氧化特性进行分析。结果表明:添加肉桂-陈皮粉使主食面包比容降低、色泽变暗,然而不同肉桂-陈皮质量比制备的主食面包其感官综合得分均高于85分,与空白样品差异不显著。在贮藏过程中,与空白样品相比,添加肉桂-陈皮粉的样品,其水分含量相对较高、硬度较小、弹性较大、总酚含量较高,DPPH和ABTS自由基清除能力较强,细菌总数和霉菌数较少,其中,添加肉桂-陈皮质量比4∶4的样品抑菌能力最强,而肉桂-陈皮质量比0∶8的样品抗氧化能力最强,感官综合得分最高(88.90分),能为消费者所接受。
Cortex Cinnamon and Pericarpium Citri Reticulatae were used as functional ingredients to make staple bread.The storage quality and antioxidant properties were analyzed by means of detecting the specific volume,aberration,water content,texture,free radical scavenging capacity and microbial index of staple bread.The results showed that the addition of Cortex cinnamon-Pericarpium Citri Reticulatae powder could reduce the specific volume and darken the color of staple bread.However,the sensory scores of all staple food breads were over 85,which was no significant difference with the blank sample.During storage,compared with blank samples,the staple bread samples with Cortex cinnamon-Pericarpium Citri Reticulatae whose water content was comparatively higher,the hardness of texture was smaller,the elasticity of texture was larger,the total phenolic content was higher,DPPH and ABTS free radical scavenging capacity were better,and the total number of colony and mold was less.Among all the samples,the Cortex cinnamon-Pericarpium Citri Reticulatae sample with the mass ratio of 4∶4 had the strongest bacteriostatic activity,while the sample with the mass ratio of 0∶8 had the highest antioxidant activity and sensory value(88.90),which could be accepted by consumers.
作者
温慧颖
于洪梅
毛春玲
赵伟辰
WEN Hui-ying;YU Hong-mei;MAO Chun-ling;ZHAO Wei-chen(College of Food and Biology,Changchun Vocational Institute of Technology,Changchun 130033,Jilin,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,Jilin,China)
出处
《粮食与油脂》
北大核心
2021年第4期68-73,78,共7页
Cereals & Oils
基金
吉林省教育科学“十三五”规划2020年度一般课题(GH20597)。
关键词
肉桂
陈皮
主食面包
贮藏品质
抗氧化性
Cortex Cinnamomi
Pericarpium Citri Reticulatae
staple food bread
storage quality
antioxidant property
作者简介
温慧颖(1973-),女,副教授,本科,研究方向为农产品加工;通信作者:于洪梅(1982-),女,博士研究生,研究方向为食品微生物发酵。
