红曲米粉对冷冻预制馒头色泽、质构、风味及货架期的影响OA

In order to screen the optimal addition ratio of red yeast rice flour in frozen steamed buns and clarify the coloring,flavor substance formation and shelf life extension mechanism of red yeast rice flour,red yeast rice steamed buns were prepared by adding 0.1%to 0.5%of red yeast rice powder based on the flour quality.The effects of different red yeast rice addition amounts on the color,texture characteristics,flavor substances,and shelf life of frozen steamed buns were investigated.The optimal addition ratio of red yeast rice powder was selected through sensory evaluation.The results showed that sensory score of 0.3%red yeast rice flour addition group reached 93.89±1.34 on the first day,which was significantly increased by 24.7%compared with the control group(75.30±3.12)(P＜0.001),and 30 characteristic flavor substances such as tetracontane were detected.After 20 days of storage,compared with the control group,the lightness(L* value)of 0.3%red yeast group decreased by 18.98%(from 67.34±1.23 to 54.56±1.56),the redness(a* value)significantly increased to 13.71±0.89(compared with-2.79±0.38 in the control group),and the yellowness(b* value)increased to 9.06±0.28(compared with 8.33±0.64 in the control group);the hardness,tackiness,elasticity,and chewiness of 0.3%red yeast group in the second cycle were significantly reduced(P＜0.05);and on the 20th day,the colony count and mold count of 0.3%red yeast group were lower than those of the control group.In conclusion,0.3%red yeast group utilized its dual effects of coloring and freezing antibacterial properties to significantly improve color and texture stability of frozen steamed buns,and extend their shelf life.