运用响应面法分析木聚糖酶、谷氨酰胺转氨酶(transglutaminase enzyme,TG酶)及海藻酸钠对茯苓糙米黑豆馒头品质的影响,试验结果表明木聚糖酶添加量0.02%、TG酶添加量为0.04%,海藻酸钠添加量为0.3%时馒头的品质最好,此条件下比对试验表明,经过品质改良的馒头与未经改良馒头相比弹性增加40.1%、黏结性降低38.5%、硬度降低15.5%、咀嚼性降低20.4%.%Response surface method was used to analysis the effect of xylanase, transglutaminase(TG enzyme) and sodium alginate on fuling brown rice black beans steamed bread,the results showed that the steamed bread had the best quality under the condition of xylanase 0.02%, TG enzyme 0.04% sodium alginate 0.3%. After the improvement of the quality, the elasticity of steamed bread increased 40.1% , and the cohesiveness de-creased 38.5%, the hardness decreased 15.5%, and the chewiness decreased 20.4%.
展开▼
