학술논문
黑米花青素对贮藏期面包品质的影响 / Effect of Anthocyanins from Black Rice on the Quality of Bread during Storage
Document Type
Academic Journal
Author
张涛; 孙汉巨; 刘淑芸; 马钢; 王蕾; 李骁; 高玲艳; 裴慧; 顾荥荧; 何辛洲; 步显勇; 谢艳; ZHANG Tao; SUN Hanju; LIU Shuyun; MA Gang; WANG Lei; LI Xiao; GAO Lingyan; PEI Hui; GU Yingying; HE Xinzhou; BU Xianyong; XIE Yan
Source
食品研究与开发 / Food Research and Development. 44(24):92-97
Subject
Language
Chinese
ISSN
1005-6521
Abstract
该文将黑米花青素提取物以不同添加量(0‰、1.0‰、1.5‰、2.0‰、2.5‰和3.0‰)加入到面包中,通过分析面包色泽、水分含量、硬度、回生焓值、油脂氧化和微生物生长等指标,研究花青素对贮藏期面包品质的影响.结果表明:在贮藏过程中,面包色泽变暗变黄,但花青素的添加使面包水分含量升高,硬度、回生焓值、酸价和过氧化值降低,菌落总数和霉菌数减少.其中,添加2.5‰花青素对面包贮藏期品质改善效果最好;与空白组相比,贮藏5 d后,添加2.5‰花青素的面包水分含量升高1.93％,硬度和回生焓值分别降低11.10％和25.88％;酸价和过氧化值分别从0.45 mg/g和6.31 g/100g降低至0.33 mg/g和4.13 g/100 g.此外,添加2.5‰花青素面包在25℃条件下可保存5 d.因此,2.5‰的花青素有助于提高面包在贮藏期的品质.
This study added black rice anthocyanin extract at different levels(0‰,1.0‰,1.5‰,2.0‰,2.5‰,and 3.0‰)to bread and analyzed various indicators such as bread color,moisture content,hardness,enthalpy of retrogradation,lipid oxidation,and microbial growth to investigate the influence of anthocyanins on the quality of bread during storage.The results showed that during storage,the color of bread became darker and turned yel-low,but the addition of anthocyanins increased the moisture content of the bread.It also reduced hardness,ret-rogradation enthalpy,acidity value,and peroxide value while decreasing the total microbial count and mold count.Among these levels,adding 2.5‰ of anthocyanins had the most significant improvement in the quality of bread during storage.Compared with the blank group,after 5 d of storage,bread with 2.5‰ anthocyanins had a 1.93％increase in moisture content,an 1 1.10％reduction in hardness,and a 25.88％decrease in retrogradation enthalpy.The acidity value and peroxide value decreased from 0.45 mg/g and 6.31 g/100 g to 0.33 mg/g and 4.13 g/100 g,respectively.Additionally,bread with 2.5‰ anthocyanins could be stored for 5 d at 25 ℃.Therefore,the addition of 2.5‰ anthocyanins contributed to improving the quality of bread during storage.
This study added black rice anthocyanin extract at different levels(0‰,1.0‰,1.5‰,2.0‰,2.5‰,and 3.0‰)to bread and analyzed various indicators such as bread color,moisture content,hardness,enthalpy of retrogradation,lipid oxidation,and microbial growth to investigate the influence of anthocyanins on the quality of bread during storage.The results showed that during storage,the color of bread became darker and turned yel-low,but the addition of anthocyanins increased the moisture content of the bread.It also reduced hardness,ret-rogradation enthalpy,acidity value,and peroxide value while decreasing the total microbial count and mold count.Among these levels,adding 2.5‰ of anthocyanins had the most significant improvement in the quality of bread during storage.Compared with the blank group,after 5 d of storage,bread with 2.5‰ anthocyanins had a 1.93％increase in moisture content,an 1 1.10％reduction in hardness,and a 25.88％decrease in retrogradation enthalpy.The acidity value and peroxide value decreased from 0.45 mg/g and 6.31 g/100 g to 0.33 mg/g and 4.13 g/100 g,respectively.Additionally,bread with 2.5‰ anthocyanins could be stored for 5 d at 25 ℃.Therefore,the addition of 2.5‰ anthocyanins contributed to improving the quality of bread during storage.