| 葡萄糖氧化酶和脂肪酶对面条品质的影响研究 |
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| 引用本文： | 单成俊,周剑忠. 葡萄糖氧化酶和脂肪酶对面条品质的影响研究[J]. 江西农业学报, 2008, 20(10): 65-67 |
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| 作者姓名： | 单成俊 周剑忠 |
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| 作者单位： | 江苏省农业科学院,农产品加工研究所,江苏,南京,210014;江苏省农业科学院,农产品加工研究所,江苏,南京,210014 |
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| 摘 要： | 研究了葡萄糖氧化酶、脂肪酶单体及复配添加对面条品质的影响。通过感官品评对面条的品质进行了评价,实验表明：葡萄糖氧化酶和脂肪酶对面条的品质均有明显的改良作用,且二者具有协同互补性。在面粉中的最佳添加量为葡萄糖氧化酶40 mg/kg和脂肪酶60 mg/kg。
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| 关 键 词： | 葡萄糖氧化酶 脂肪酶 面条 品质改良 |
Effects of Glucose Oxidase and Lipase on Quality of Noodle |
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| SHAN Cheng-jun,ZHOU Jian-zhong. Effects of Glucose Oxidase and Lipase on Quality of Noodle[J]. Acta Agriculturae Jiangxi, 2008, 20(10): 65-67 |
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| Authors: | SHAN Cheng-jun ZHOU Jian-zhong |
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| Affiliation: | SHAN Cheng - jun, ZHOU Jian - zhong (Institute of Agro - product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) |
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| Abstract: | Glucose oxidase,lipase and their combination were studied for improving the quality of noodle.The results indicated that glucose oxidase and lipase had significantly positive effect on the quality of noodle,and their combination was mutual in function.The optimum additive contents of glucose oxidase and lipase in noodle were 40 mg/kg and 60 mg/kg respectively. |
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| Keywords: | Glucose oxidase Lipase Noodle Improvement of quality |
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