摘要
采用响应面分析法(RSM)研究加水量、醒发时间、微波功率以及烹制时间对玉米馒头感官品质的影响,确定微波烹制的最佳工艺条件,同时比较微波烹制与常规蒸汽蒸制2种方式对玉米馒头和小麦馒头品质特性的影响。结果表明,微波烹制工艺的最佳条件为:加水量60%、醒发时间45 min、微波功率490 W、微波烹制时间3.5 min。按该工艺条件制备的玉米馒头与蒸汽蒸制的玉米馒头和小麦馒头的感官评分没有显著性差异(P<0.05),与蒸汽蒸制玉米馒头和小麦馒头相比,微波烹制的玉米馒头水分含量较低,硬度和黏着性较大,弹性差,但回复性和咀嚼性优于蒸汽蒸制玉米馒头和小麦馒头。微波烹制玉米馒头优化工艺可行,可推广应用。
The effect of water addition,proofing time,microwave power and cooking time on the sensory quality of corn steamed bread have been determined by the method of response surface methodology( RSM) to obtain a suitable technical parameters. The qualities of both corn steamed bread and wheat steamed bread cooked by both microwave and traditional steam method were compared. The results showed that the optimal condition by microwave was: water addition,60 %,proofing time,45 min,microwave power,490 W and microwave time 3. 5 min. On the experimental condition,the organoleptic quality of corn steamed bread cooked by microwave was fairly close to that cooked by steaming( P <0. 05). Compared to steamed one and wheat steamed bread,corn steamed bread cooked by microwave had lower moisture component,higher hardness and adhesiveness,and less springiness,while resilience and chewiness were better than steamed corn steamed bread and wheat steamed bread. The optimized microwave method is feasible and suitable to promote.
出处
《粮油食品科技》
2017年第3期23-27,共5页
Science and Technology of Cereals,Oils and Foods
基金
国家农业科技创新工程-玉米主食化协同创新项目
关键词
微波
玉米慢头
感官品质
响应面分析法
microwave
corn steamed bread
sensory quality
response surface methodology
