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酵母细胞壁多糖对冷冻生坯包子品质的影响
段一凡1，2，刘欢晴1，2，肖甚圣1，2 *，王学东1，2，张彦3，胡新平3，刘向军3，吴艳1，2
(1.武汉轻工大学 农产品加工与转化湖北省重点实验室，湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室，湖北 武汉 430000；3.安琪酵母股份有限公司 酵母功能湖北省重点实验室，湖北 宜昌 443000)
Effect of Yeast Cell Wall Polysaccharides on the Quality of Frozen Raw Buns
DUAN Yifan1，2，LIU Huanqing1，2，XIAO Shensheng1，2 *，WANG Xuedong1，2，ZHANG Yan3，HU Xinping3，LIU Xiangjun3，WU Yan1，2
(1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products，Wuhan Polytechnic University，Wuhan 430000，Hubei，China；2. Key Laboratory for Deep Processing of Major Grain and Oil，Ministry of Education，Wuhan Polytechnic University，Wuhan 430000，Hubei，China；3. The Hubei Provincial Key Laboratory of Yeast Function，Angel Yeast Co.，Ltd.，Yichang 443000，Hubei，China)
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投稿时间：2025-11-25
中文摘要: 为实现酵母细胞壁多糖的高值化利用，并探究其在冷冻面制品中的应用潜力，该研究以冷冻生坯包子为载体，系统探讨酵母细胞壁多糖添加量对其品质特性的影响，测定包子的比容、高径比、色泽、质构特性等指标，并综合评估面团的水分分布、流变学特性及感官品质。结果表明，酵母细胞壁多糖的添加显著增加了包子的比容与高径比，明显降低了硬度、咀嚼性与胶着性，同时提升了弹性；面团中结合水比例增加，自由水比例下降，弹性模量（G'）与黏性模量（G″）减小，面团延展性增强，感官品质显著提升。综上所述，酵母细胞壁多糖添加量3%对冷冻生坯包子的结构与口感具有最优改良效果。
Abstract:To achieve the high-value utilization of yeast cell wall polysaccharides and explore their potential application in frozen flour products，this study systematically investigated the effect of yeast cell wall polysaccharide addition on the quality characteristics of frozen raw bun. The specific volume，aspect ratio，color，and texture profile of the buns were measured，and the moisture distribution，rheological properties，and sensory quality of the dough were comprehensively evaluated. The results showed that the addition of yeast cell wall polysaccharide significantly increased the specific volume and aspect ratio of the buns，while markedly reducing their hardness，chewiness，and gumminess，and improving their springiness. Furthermore，the addition increased the proportion of bound water and decreased free water in the dough，reduced the elastic （G'） and viscous （G″） moduli，enhanced dough extensibility，and significantly improved sensory quality. In conclusion，a 3% addition level of yeast cell wall polysaccharide was found to be most effective for optimizing the structure and texture of the frozen raw buns.
文章编号：202612008 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 段一凡 | 1.武汉轻工大学 农产品加工与转化湖北省重点实验室,湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,湖北 武汉 430000； |
| 刘欢晴 | 1.武汉轻工大学 农产品加工与转化湖北省重点实验室,湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,湖北 武汉 430000； |
| 肖甚圣 | 1.武汉轻工大学 农产品加工与转化湖北省重点实验室,湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,湖北 武汉 430000； |
| 王学东 | 1.武汉轻工大学 农产品加工与转化湖北省重点实验室,湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,湖北 武汉 430000； |
| 张彦 | 3.安琪酵母股份有限公司 酵母功能湖北省重点实验室,湖北 宜昌 443000 |
| 胡新平 | 3.安琪酵母股份有限公司 酵母功能湖北省重点实验室,湖北 宜昌 443000 |
| 刘向军 | 3.安琪酵母股份有限公司 酵母功能湖北省重点实验室,湖北 宜昌 443000 |
| 吴艳 | 1.武汉轻工大学 农产品加工与转化湖北省重点实验室,湖北 武汉 430000；2.武汉轻工大学 大宗粮油精深加工教育部重点实验室,湖北 武汉 430000； |
| Author Name | Affiliation |
| DUAN Yifan | 1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,Hubei,China；2. Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,Hubei,China； |
| LIU Huanqing | 1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,Hubei,China；2. Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,Hubei,China； |
| XIAO Shensheng | 1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,Hubei,China；2. Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,Hubei,China； |
| WANG Xuedong | 1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,Hubei,China；2. Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,Hubei,China； |
| ZHANG Yan | 3. The Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443000,Hubei,China |
| HU Xinping | 3. The Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443000,Hubei,China |
| LIU Xiangjun | 3. The Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443000,Hubei,China |
| WU Yan | 1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,Hubei,China；2. Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,Hubei,China； |
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