聚谷氨酸对油条特性与品质的影响
Journal of Henan University of Technology(Natural Science Edition)(2017)
Abstract
将聚谷氨酸(poly-γ-glutamic acid,γ-PGA)添加到普通面粉中制作油条,测定油条的膨胀率、含水量、失水率、吸油率,利用感官和质构仪相结合的方法评价油条品质,在普通显微镜下观察油条内部结构,考察γ-PGA对油条品质的影响.结果表明:在面粉中添加γ-PGA可以增大油条的膨胀率,在γ-PGA添加量为0.5%时达到最大;随着γ-PGA添加量的增加,吸油率先降低后升高,失水率先减少后增大,两者呈现正相关关系;感官和质构仪评价结果显示在γ-PGA添加量为0.25%~0.75%时油条硬度减小、弹性增加、咀嚼性减小,口感更佳;显微观察发现γ-PGA添加量为0.08%~0.5%时,油条内部气泡增多且大小相近、结构更均匀.γ-PGA添加可以减少油条的吸油率且能提高其感官特性.
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