摘要：为研究香菇在面包制作中的应用，本课题对香菇进行了超声处理，高温高压，酶解方法的尝试，并对酶解条件进行了优化，考察了其可溶性膳食纤文的增加量，成品的还原糖含量，及其感官的考察。在三种改性方法中，酶解改性最温和，也最有效，能较好保存香菇的风，可溶性膳食纤文的增加量也最多，其他两种方法对于香菇本身的结构有较大的改变，制作的香菇粉在面包制作中不宜添加。在酶解温度40℃，酶解时间3.5h，pH5.5，加酶量1.8%，复配比例：果胶酶：纤文素酶=3:1时有最佳酶解效果。其可溶性膳食纤文含量（以葡萄糖为标准）为8.5%。在成品感官评价中，3%香菇粉添加量制作的面包最被消费者所接受。其风、组织等方面得分均最高。添加量过高会导致香菇粉的风物质过重，且质构结构较差。其在慢消化淀粉（SDS）与抗性淀粉（RS）的含量上也有相应的提升，SDS含量增加了25.39%，RS含量则增加了33.33%，存在显著性差异，对于降低血糖生成指数有积极的效果。36019
毕业论文关键词：香菇；酶解；消化；可溶性膳食纤文；感官评价
Study on the production process of mushroom bread and its anti digestion property
Abstract:For the application research mushroom in bread making and the subject of mushroom were ultrasonic treatment, high temperature and high pressure, enzymatic hydrolysis methods attempt and on the enzyme solution conditions were optimized. The effects of the soluble dietary fiber increased, reducing sugar content in finished product, the sense and examine. In the three kinds of modification methods, enzymatic hydrolysis modification of the most gentle, is the most effective, can be better to save mushroom flavor, soluble dietary fiber increased most other two methods for the structure of the mushroom itself have changed greatly, production of mushroom powder in bread production should not be added. In the enzyme solution temperature of 40 DEG C, reaction time 3.5H, pH5.5, 1.8% enzyme loading, mixing proportion: pectinase: cellulase = 3:1 have the best enzyme solution effect. The content of soluble dietary fiber was 8.5%. In the sensory evaluation, 3% of the amount of mushroom powder produced by the consumer is most acceptable. Its flavor, organization and other aspects of the highest score. The high quality of the mushroom powder will be too heavy and the texture structure is poor.. Its reducing sugar content is 2.3%.A corresponding increase in the content of SDS and RS, the SDS content increase of 25.39%, RS content increased by 33.33%, there are significant differences, for reducing the glycemic index have positive effect.
Key Words:mushroom；Enzymatic Digestion；hydrolysis；Soluble dietary fiber；sensory evaluation
目录
1.本课题国内外研究现状概述    7
1.1 香菇    7
1.2 膳食纤文及其改性方法    7
1.2.1 膳食纤文概述    7
1.2.2膳食纤文改性方法    8
1.3 香菇在食品工业中的应用研究进展    9
1.4 面包中淀粉的抗消化性    9
1.5 本课题的研究目的    10
1.6 本课题的研究意义    10
2 实验材料及试剂、仪器设备    10
2.1 实验材料试剂    10
2.2 实验仪器与设备    11
3 实验方法    12
3.1 香菇前处理    12
3.2 香菇改性实验    12
3.3 面包制作及配方的优化    14
3.3.1 面包比容测定    15
3.3.2 面包总淀粉测定    15
3.3.3 面包的体外消化实验    16
3.3.4 感官评价    16
4 结果与讨论    17 香菇面包制作工艺及其抗消化特性的研究:http://www.751com.cn/shiping/lunwen_34297.html