摘要
馒头是人们日常生活的主食之一。为有效提升馒头的营养品质及食用品质,开发了以富含多种营养成分及诸多生理活性物质的紫薯全粉为主要原料,与不同比例的谷朊粉、糯米粉、小米粉等配料混合后运用二次发酵法制备的紫薯全粉复合馒头。通过单因素与正交试验确定紫薯全粉复合馒头最佳配方,并对其品质特性进行分析,探讨紫薯全粉及辅料对紫薯全粉复合馒头品质特性的影响。结果表明,紫薯全粉复合馒头最佳配方为紫薯全粉40%、谷朊粉15%、糯米粉16%、小米粉20%。此时馒头的比容为1.87 mL·g^(-1),硬度为498.30 g,咀嚼性为21.5 mJ,品质特性良好。期望通过探究配方对紫薯全粉复合馒头的感官品质与质构特性的影响,为紫薯全粉复合馒头的加工提供参考。
Steamed bread is one of the staple foods in people s daily life.In order to improve the nutritional and edible quality of steamed bread effectively,Purple sweet potato granules(PSPG)composite steamed bread was prepared.PSPG with rich nutrients and physiological active substances was used as main material,which mixed with different proportions of aid-materials,including gluten granules,glutinous rice flour,millet flour and so on,and then the composite dough experienced two-step fermentation.The best formula of composite steamed bread with PSPG was determined through single factor tests and orthogonal test.And the quality characteristics of PSPG composite steamed bread were detected.The effects of PSPG and aid-materials on quality characteristics of the PSPG composite steamed bread were analyzed in this paper.The results show that the best formula is 40%of the PSPG,15%of the gluten flour,16%of the glutinous rice flour and 20%of the millet flour.At this condition,the PSPG composite steamed bread is in its best quality characteristics with 1.87 mL·g^(-1) of its specific volume,498.30 g of its hardness and 21.5 mJ of its mastication.It is expected that the effect of the formula on the sensory quality and texture characteristics of PSPG composite steamed bread will provide references for PSPG composite steamed bread processing.
作者
高路
李傲强
阎心如
刘先航
单秀峰
顾晶晶
GAO Lu;LI Aoqiang;YAN Xinru;LIU Xianhang;SHAN Xiufeng;GU Jingjing(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Liaoning Jinhong Yili Dairy Co.,Ltd.,Shenyang 110400,China)
出处
《沈阳师范大学学报（自然科学版）》
CAS
2023年第2期158-162,共5页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省教育厅科学研究经费项目(LJKZ0998)
辽宁省科技厅应用基础研究计划项目(2023JH2/101300166)。
关键词
紫薯全粉
复合馒头
品质特性
purple sweet potato granules
composite steamed bread
quality characteristics
