丙二醇对生湿面制品货架期延展性及感官特性的影响
Effect of Propanediol on Shelf-life Flexibility and Sensory Characteristics of Fresh Dough Products
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摘要: 选取了两种在我国较为常见且消费量较大的生湿面制品，并模拟现在市场上生湿面制品的物流和销售环境，进行了生湿面制品中丙二醇添加量对其货架期水分含量影响的研究。采用了0、0.15%、0.5%、1%、1.5%、2%、2.5%和3% 8个丙二醇浓度序列，作为试验的变化因素，检测了饺子皮样品和面条样品在两种不同环境下的延展性，进行了感官特性分析，并研究了其变化规律。研究结果表明，在同一储藏天数下，丙二醇浓度越大，饺子皮和面条的延展性越好，在生湿面团中添加一定量的丙二醇（≥2%）具有良好的改善面团延展性并维持样品稳定性的作用。此外，对于4 ℃和25 ℃储藏条件下的生饺子皮和面条，随着丙二醇添加量的增加，样品表面含水量增加，柔韧性与弹性增大，而且随着丙二醇浓度的增大，饺子皮和面条的生面香程度增大，且对于熟饺子皮和面条，随着丙二醇含量增加，样品硬性和嚼劲增大。Abstract: Two typical fresh dough products were set as test materials，to explore relationship between shelf-life water contents and amount of propanediol added by imitating logistics and sales environment of products.Single factor test with the concentration of 0，0.15%，0.5%，1%，1.5%，2%，2.5% and 3% was used to determine the changes of flexibility of two products，dumpling wrapper and noodles，by the means of sensory analysis.Results showed that，in the same storage time，the flexibility of products got better with the increasing amount of propanediol，which proved the certain amount of propanediol（≥2%）could improve the flexibility and maintain the stability of dough.For the products storing at the temperature of 4 ℃ and 25 ℃，with the amount increasing，surface water contents increasing，also for the toughness，elasticity and fragrance.As for the cooked dumpling wrapper and noodles，hardness and chewing enhanced with the amount of propanediol.
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