不同类型乳化剂在面团冷冻冷藏中的应用

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摘要

冷冻面团技术的出现，为企业节约了生产场地，方便了企业的生产与管理，极

大地提高了生产效率，促进了烘焙行业的发展。但是冷冻面团面临的表皮发硬发

干、掉渣、萎缩开裂、产品体积偏小等问题又制约着冷冻面团的发展。乳化剂具

有的极性亲水基团和非极性亲油基团使其具有良好的乳化作用，能显著降低水和

油之间的界面张力，增强面团的持水能力，抑制水分蒸发，增强面筋韧性和抗拉

伸能力，强化面筋网络，显著改善面包品质。

目前，关于冷冻面团添加剂的研究很多，从各个方面探索了改良冷冻面团品

质的方法，但很少从微观角度去研究乳化剂在面团中的作用。本文利用现代分析

技术从微观角度研究了乳化剂对冷冻面团的影响，主要内容如下：

1. 乳化剂的加入可以促使面团结合更多的自由水，从而减少面团中自由水含量。

本实验利用核磁共振技术研究了添加乳化剂后面团中自由水含量的变化情况，

证实了乳化剂具有束缚自由水的能力。其中 DATEM 和SSL 的作用效果较明显，

添加 0.15%DATEM 时可以将面团中的自由水减少 5.78%。

2. 面团中水分状态的变化和乳化剂的作用对面团玻璃化转变温度影响很大，DSC

实验发现添加乳化剂的面团玻璃化转变温度得到了很大的提高，其中 SSL、

DATEM、SP60 和卵磷脂将面团的玻璃化转变温度提高程度与其束缚自由水的

能力正相关，而单甘酯的作用效果却没有这种相关性。

3. 质构仪实验发现，乳化剂对面团流变学性能改善作用的大小与乳化剂对面团自

由水的束缚能力之间具有很好的正相关性，各乳化剂最优添加量的作用效果大

小顺序为：0.15%DATEM＞0.2%SSL＞0.8%卵磷脂＞0.15%SP60＞0.5%GMS。

4. SEM 实验发现，冷冻冷藏对面团的超微观结构具有很强的破坏作用，尤其是

普通冷藏条件下，这种破坏作用更明显，这是因为冷冻冷藏过程中，水的结晶

和重结晶过程破坏了面筋的网络结构和淀粉颗粒的完整性。乳化剂对冷冻面团

的微观结构具有很好的保护作用，但对新鲜面团的超微观结构影响不大。

5. 冷冻冷藏会降低冷冻面团生产的面包的比容和弹性，增大面包的硬度，使面包

的品质下降。相对来说，普通低温储存后面包的品质下降得更明显。乳化剂的

加入显著的抑制了低温对面包品质的破坏作用，其中 0.15%DATEM 和0.5%

GMS 的改良作用最明显，这是因为这两种添加剂显著的提高了面团的玻璃化

转变温度，使其在普通冷藏条件下（最低-22℃）实现了玻璃化保存。

关键词：乳化剂冷冻面团核磁共振差示扫描量热仪玻璃化转变

流变学性能微观结构

ABSTRACT

Frozen dough technology has saved production space for the company, it facilitated

the production and management, improved production efficiency, and promoted the

development of the Baking industry. But frozen dough has many problems, such as

crumble, skin dry, stiff, shrinking cracking, and small volume. These problems restrict

the development of Baking industry severely. Emulsifiers with good emulsification can

partly solve these problems. It can reduce the interfacial tension between water and oil,

enhance the water holding capacity of the dough, inhibit evaporation, strengthen the

gluten network, and improve the quality of bread significantly.

At present, many researchs are about the applications of additives in frozen dough,

from all aspects to explore the method of improving the quality of frozen dough, but

rarely from microcosmic Angle to study the role of emulsifier in the frozen dough.In

this paper, modern analysis technologies and equipments are used to study the frozen

dough from microcosmic perspective, the main contents are as follows:

1. Emulsifiers can enhance the water holding capacity of the dough, reduce free water

content. In this study, the change of free water content of the dough adding

emulsifiers was studied by NMR, the results confirmed that emulsifier has the

ability to bound free water. Among these emulsifiers, DATEM and SSL’s effects are

more apparent, when adding 0.15%DATEM, the amount of free water was

decreased 5.78%.

2. The glass transition temperature of the dough was significantly affected by the

change of moisture state of dough and the emulsifiers. It was found that the glass

transition temperature of the dough adding additives had been improved greatly.

SSL, DATEM, SP60 and lecithin, those four emulsifiers have a positive correlation

between their ability of bounding free water and their ability of improving glass

transition temperature, but, GMS dose not has such correlation.

3. Texture experiments found that emulsifiers have a positive correlation between

their ability of bounding free water and their ability of improving rheological

properties. The subsequence of the effect of each emulsifier’s optimal dosage as

follow: 0.15% DATEM> 0.2% SSL> 0.8% lecithin> 0.15% SP60> 0.5% of the

GMS.

4. SEM experiments found that the ultra-microscopic structure of the dough was

destructed severely under refrigeration conditions, especially under normal

refrigeration conditions, the damage is more severe, this is because during the

refrigerated process, the gluten matrix and starch particles was destroyed by

Crystallization and re-crystallization. Emulsifiers can protect the ultra-microscopic

structure of the frozen dough, but has no effect on the ultra-microscopic structure of

the fresh dough

5. Refrigeration reduced the specific volume and elastic of the dough, increased the

hardness of the bread, damaged the quality of the bread. Relatively speaking, the

quality of the bread under normal refrigeration conditions was damaged more

severely. Emulsifiers can inhibit this damages, especially 0.15%DATEM and

0.5%GMS, this is because both of these additives improved the glass transition

temperature of the dough, make the dough vitrifaction preservation under normal

refrigeration condition.

Key Words: glass transition, rheological properties, microstructure,

NMR, DSC, emulsifier, frozen dough

摘要

ABSTRACT

第一章绪论 ...................................................................................................................1

§1.1 冷冻面团的概念及其发展概况 ........................................................................1

§1.2 影响冷冻面团品质的主要因素 ........................................................................1

§1.2.1 生产工艺对冷冻面团品质的影响.........................................................................2

§1.2.2 冻结速度对面制品质量的影响............................................................................. 3

§1.2.3 温度波动对冷冻面团质量的影响.........................................................................4

§1.2.4 酵母对冷冻面团质量的影响..................................................................................4

§1.2.5 添加剂对冷冻面团品质的影响............................................................................. 4

§1.3 乳化剂与面团作用的机理 ................................................................................6

§1.3.1 乳化剂与面团中蛋白质的相互作用.................................................................... 6

§1.3.2 乳化剂与碳水化合物的相互作用.........................................................................7

§1.3.3 乳化剂与油脂的相互作用.......................................................................................7

§1.4 乳化剂在冷冻面团中应用的国内外研究进展 ................................................7

§1.4.1 国外的主要研究进展................................................................................................7

§1.4.2 国内的主要研究进展................................................................................................8

§1.5 立题背景和意义 ................................................................................................9

§1.6 本课题的目的及主要研究内容 ........................................................................9

第二章乳化剂对面团水分状态影响的核磁共振研究 .............................................11

§2.1 引言 ..................................................................................................................11

§2.1.1 核磁共振(NMR)技术的基本原理....................................................................... 11

§2.1.2 核磁共振(NMR)技术在水分检测中的应用.....................................................11

§2.2 实验材料和设备 ...............................................................................................12

§2.2.1 实验材料.....................................................................................................................12

§2.2.2 实验仪器与设备.......................................................................................................12

§2.3. 实验方法 .........................................................................................................13

§2.3.1 乳化剂的添加量.......................................................................................................13

§2.3.2 面团配方.....................................................................................................................13

§2.3.3 面团制作过程............................................................................................................13

§2.3.4 面团 NMR 测试参数设定......................................................................................13

§2.3.5 面团 NMR 检测........................................................................................................15

§2.4 实验结果与讨论 ..............................................................................................15

§2.4.1 DATEM 对面团中结合水和弛豫时间的影响................................................. 16

§2.4.2 SSL 对面团中结合水和弛豫时间的影响 .........................................................17

§2.4.3 卵磷脂对面团中结合水和弛豫时间的影响................................................... 18

§2.4.4 SP60 对面团中结合水和弛豫时间的影响 ....................................................... 18

§2.4.5 单甘酯对面团中结合水和弛豫时间的影响................................................... 19

§2.4.6 五种乳化剂的最优添加量对面团中结合水和弛豫时间的影响............20

§2.5 本章小结 ..........................................................................................................21

第三章乳化剂对面团玻璃化转变温度的影响 ...........................................................22

§3.1 引言 ...................................................................................................................22

§3.1.1 玻璃化转变温度的测量方法................................................................................22

§3.2 实验材料和设备 ...............................................................................................22

§3.2.1 实验材料.....................................................................................................................22

§3.2.2 实验仪器与设备.......................................................................................................23

§3.3 实验方法 ...........................................................................................................23

§3.3.1 乳化剂的添加量.......................................................................................................23

§3.3.2 面团配方....................................................................................................................23

§3.3.3 面团制作过程.......................................................................................................... 23

§3.3.4 Pyris Diamond DSC 的标定.................................................................................. 23

§3.3.5 用DSC 测量面团玻璃化转变温度................................................................... 23

§3.3.6 玻璃化转变温度的确定......................................................................................... 24

§3.4 实验结果与讨论 ...............................................................................................24

§3.4.1 DATEM 对面团玻璃化转变温度的影响.......................................................... 25

§3.4.2 SSL 对面团玻璃化转变温度的影响 ...............................................................26

§3.4.3 卵磷脂对面团玻璃化转变温度的影响............................................................ 26

§3.4.4 SP60 对面团玻璃化转变温度的影响 ................................................................ 26

§3.4.5 单甘酯对面团玻璃化转变温度的影响............................................................ 26

§3.4.6 五种乳化剂对面团玻璃化转变温度的影响比较..........................................27

§3.5 本章小结 ...........................................................................................................27

第四章乳化剂对面团流变学性能的影响 .................................................................29

§4.1 引言 ...................................................................................................................29

§4.2 实验材料和设备 ..............................................................................................29

§4.2.1 实验材料.....................................................................................................................29

§4.2.2 实验仪器与设备.......................................................................................................29

§4.3 实验方法与步骤 ..............................................................................................30

§4.3.1 实验方法....................................................................................................................30

§4.3.2 面团的制作方法.......................................................................................................30

§4.3.3 面皮面块的制作方法.............................................................................................30

§4.3.4 质构仪实验参数设置..............................................................................................31

§4.3.5 数据分析处理............................................................................................................31

§4.3.6 质构仪的运行程序界面........................................................................................31

§4.3.7 质构仪测定的各个参数的意义.......................................................................... 31

§4.4 结果与分析 .......................................................................................................33

§4.4.1 DATEM 对面团流变学性能的影响................................................................... 33

§4.4.2 SSL 对面团流变学性能的影响 ........................................................................... 33

§4.4.3 卵磷脂对面团流变学性能的影响.......................................................................34

§4.4.4 SP60 对面团流变学性能的影响 ..........................................................................34

§4.4.5 单甘酯对面团流变学性能的影响.......................................................................35

§4.4.6 冷藏对面团流变学性能的影响........................................................................... 35

§4.4.7 五种添加剂最优添加量对面团流变学性能的影响...................................... 36

§4.5 结论 ...................................................................................................................36

第五章冷冻面团微观结构研究和面包成品感官评定 ...............................................37

§5.1 前言 ...................................................................................................................37

§5.2 实验材料和设备 ..............................................................................................37

§5.2.1 实验材料.....................................................................................................................37

§5.2.2 实验仪器与设备.......................................................................................................37

§5.3 实验方法 ...........................................................................................................37

§5.3.1 面团的制作方法.......................................................................................................37

§5.3.2 扫描电镜(SEM)分析..............................................................................................38

§5.3.3 面包比容的测定.......................................................................................................38

§5.3.4 面包质构测定的参数与条件................................................................................38

§5.3.5 面包的质构测评.......................................................................................................38

§5.3.6 面包的评分标准.......................................................................................................39

§5.4 实验结果与讨论 ...............................................................................................39

§5.4.1 新鲜面团和超低温冷藏面团的超微结构.........................................................39

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摘要：

摘要冷冻面团技术的出现，为企业节约了生产场地，方便了企业的生产与管理，极大地提高了生产效率，促进了烘焙行业的发展。但是冷冻面团面临的表皮发硬发干、掉渣、萎缩开裂、产品体积偏小等问题又制约着冷冻面团的发展。乳化剂具有的极性亲水基团和非极性亲油基团使其具有良好的乳化作用，能显著降低水和油之间的界面张力，增强面团的持水能力，抑制水分蒸发，增强面筋韧性和抗拉伸能力，强化面筋网络，显著改善面包品质。目前，关于冷冻面团添加剂的研究很多，从各个方面探索了改良冷冻面团品质的方法，但很少从微观角度去研究乳化剂在面团中的作用。本文利用现代分析技术从微观角度研究了乳化剂对冷冻面团的影响，主要内容如下：1.乳化剂的加...

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