期刊论文

Effects of fish enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough

中文

食品与机械

1003-5788

2018

34

11

16-19

10.13652/j.issn.1003-5788.2018.11.004

31571867:国家自然科学基金 2017JJ2269:湖南省自然科学基金 2017JJ2270:湖南省自然科学基金 17B016:湖南省教育厅科学研究项目 17C0059:湖南省教育厅科学研究项目

本校为第一机构

通过对比分析经0~6次冻融循环处理后面团的酵母菌存活率、发酵力保存率、醒发时间以及焙烤性质研究了鲢鱼酶解产物和鱼胶原肽对冷冻面团品质的影响。结果表明:添加鲢鱼酶解产物和鱼胶原肽的面团经6次冻融循环后,酵母菌的存活率分别为78.95%和61.80%,发酵力保存率分别为59.06%和46.67%,面团醒发时间分别为330 min和318min,均明显优于空白组;冻融后的面团与新鲜面团相比,焙烤的面包比容和弹性减小,添加了鲢鱼酶解产物和胶原肽不仅可缓解冷冻面团这一缺陷,还可改善面包色泽。结果证明了鲢鱼酶解产物和鱼胶原肽具有良好的酵母菌抗冻保护活性。

The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate,retention rate of yeast fermentation ability,proofing time and baking properties after freeze-thaw treatment.The results showed that yeast survival rate,retention rate of yeast fermentation ability and proofing time for the 6-freeze-thawcycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%,59.06%,330 min and 61.80%,46.67%,318 min,respectively.Which were significantly better than the control ...