论文总字数：25756字

摘 要

随着人们物质生活的提高，大家对食物的品质和营养也越发关注。面包是一种以面粉为原料，经成形、醒发、焙烤等过程加工而成的食品。本文研究不同酶制剂单独使用和复合使用对面包品质改善的效果，研究结果如下：

1. 选择葡萄糖氧化酶、漆酶、木聚糖酶、α-淀粉酶进行单因素实验。在面包中添加不同浓度的酶，探究对面团的发酵力、面包比容、质构还有感官评价的影响，酶的添加量分别为0mg/kg、5mg/kg、10mg/kg、15mg/kg、20mg/kg、25mg/kg，结果表明添加葡萄糖氧化酶的最佳浓度为15mg/kg，添加漆酶的最佳浓度为10mg/kg，添加木聚糖酶的最佳浓度为15mg/kg，添加α-淀粉酶的最佳浓度为10mg/kg。
2. 采用响应面方法，将选择的酶制剂进行 Box-Behnken 试验优化，综合考虑面包比容和面包硬度两个指标，得到最优的酶制剂复合配方为：葡萄糖氧化酶添加量为10mg/kg，漆酶添加量为10mg/kg，木聚糖酶添加量为15mg/kg，α-淀粉酶添加量为10mg/kg。该组复合酶制剂提高了面包的比容，降低了面包的硬度，优化了面包的品质。

关键词：面包 品质 复合酶制剂

Effects of several food enzyme preparations on bread quality

Abstract

With the improvement of people's living standard, everyone pays more attention to the quality and nutrition of food. Bread is a kind of food made from flour as raw material, and the bread is processed by forming, proofing and baking. In this paper, we studied the effects of different enzyme preparations on the quality of bread alone and together. The results are as follows:

1. Single factor experiments were performed using glucose oxidase, laccase, xylanase, and alpha-amylase. Adding different concentrations of enzymes to the bread affects the dough's fermenting power, bread specific volume, texture and sensory evaluation. The enzyme addition amounts are 0mg/kg, 5mg/kg, 10mg/kg, 15mg/kg, 20mg. /kg, 25mg/kg, the results showed that the optimal concentration of glucose oxidase was 15mg/kg, the optimal concentration of laccase was 10mg/kg, and the optimal concentration of xylanase was 15mg/kg. The optimum concentration of amylase is 10 mg/kg.
2. Using the response surface test, the selected enzyme preparation was optimized by Box-Behnken test, taking into account the two indexes of bread specific volume and bread hardness, and the optimal enzyme preparation compound formula was obtained: glucose oxidase added amount was 10mg/kg The amount of laccase added was 10 mg/kg, the amount of xylanase added was 15 mg/kg, and the amount of α-amylase added was 10 mg/kg. The composite enzyme preparation of the group improves the specific volume of the bread, reduces the hardness of the bread, and optimizes the quality of the bread.

Key Words: Bread；Quality；Compound enzyme preparation

目 录

摘 要 Ⅰ

ABSTRACT Ⅱ

第一章 文献综述 1

1.1 面包综述 1

1.2酶制剂综述 1

1.2.1酶制剂的酶学性质 1

1.2.2酶制剂的作用 2

1.2.3酶制剂的复配研究 2

1.2.4酶制剂在面包中的作用机理 2

1.3 研究目的和意义 3

1.4研究内容 3

第二章 实验材料与方法 5

2.1 实验材料与仪器 5

2.1.1 实验材料 5

2.1.2 主要仪器设备 5

2.1.3 面团配方 5

2.2实验方法 6

2.2.1面包制作方法 6

2.2.2面包的比容与体积测定 6

2.2.3面团发酵力的测定 7

2.2.4面包质构检测 7

2.2.5面包感官评价 7

2.2.6酶制剂的单因素实验 7

2.2.7酶制剂的复配实验 7

2.3.8数据处理 8

第三章 结果与讨论 9

3.1几种食品酶制剂对面包品质的影响比较 9

3.1.1酶制剂对面团发酵力的影响 9

3.1.2酶制剂对面包比容的影响 11

3.1.3酶制剂对面包质构检测的影响 13

3.1.4酶制剂对面包感官评价的影响 16

3.2几种食品酶制剂的复配对面包品质的影响 18

3.2.1Box-Behnken 试验设计及结果 18

3.2.2响应面回归模型的建立与显著性分析 20

3.3.3酶制剂复合配方的确定 23

3.3.4优化食品乳化剂配方的验证 24

3.3本章小结 24

第四章 结论与展望 25

4.1结论 25

4.2展望 25

参考文献 26

致 谢 28

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