摘要
以玉米粉和蛹虫草粉作为添加物制作蛹虫草玉米馒头,并对其加工工艺和品质特性进行探究。基于单因素试验,探究玉米粉添加量、蛹虫草粉添加量、酵母添加量及水添加量对蛹虫草玉米馒头品质的影响,并通过响应面试验优化其加工工艺。得到蛹虫草玉米馒头的最佳工艺条件为以中筋面粉100 g为基准,玉米粉添加量26 g、蛹虫草粉添加量8 g、酵母添加量2 g、水添加量75 g。在此工艺下制作的蛹虫草玉米馒头表面完整光滑,结构均匀,爽口不粘牙,风味清香,感官评分为89.35±0.23。对其理化指标进行测定,均符合国家标准。优化后的蛹虫草玉米馒头与普通小麦馒头相比,在质构特性和理化指标方面无显著性差异,风味更为独特,营养价值更高。
To prepare corn steamed bread with Cordyceps militaris powder and corn flour as additives,and further investigate its processing technology and quality characteristics.The effects of corn flour,C.militaris powder,yeasts and water on the quality of corn steamed bread were investigated based on single factor tes,while the processing technology was optimized by response surface test.The processing conditions of C.militaris corn steamed bread were optimized as follows:100 g medium gluten flour,26 g corn flour,8 g C.militaris powder,2 g yeasts and 75 g water.The steamed bread made with C.militaris and corn using this technology had complete and smooth surface,uniform structure,refreshing taste without sticking to teeth,and a delicate flavor.The sensory score was 89.35±0.23.Moreover,the physicochemical indexes were also in line with the national standards.Compared with common wheat steamed bread,the optimized steamed bread made of C.militaris had no significant difference in texture characteristics and physicochemical indexes,but unique flavor and higher nutritional value.
作者
刘莹莹
李嘉豪
胡燕
胡舰
王荣兰
朱云龙
何志贵
LIU Ying-ying;LI Jia-hao;HU Yan;HU Jian;WANG Rong-lan;ZHU Yun-long;HE Zhi-gui(College of Tourism and Cooking,Yangzhou University,Yangzhou 225127,Jiangsu,China;College of Leisure and Health,Guilin Tourism University,Guilin 541006,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第11期175-180,共6页
Food Research and Development
基金
广西重点研发计划(2018AB49021)
四川省哲学社会科学重点研究基地-川菜发展研究中心科研项目(CC21Z17)。
关键词
玉米
蛹虫草
馒头
品质特性
加工工艺
corn
Cordyceps militaris
steamed bread
quality characteristic
processing technology
