摘要
[目的]研究开发添加板栗粉的营养馒头。[方法]试验考察了板栗粉添加量、加水量、酵母量、发酵时间、复合乳化酶制剂对馒头品质的影响,通过比容测定、感官评定以及质构测定确定了最优条件。[结果]板栗馒头的最佳工艺配方为板栗粉添加量6%、加水量50%、酵母量0.9%、复合乳化酶制剂0.22%(皆以混合粉质量计);板栗馒头的最佳工艺条件:发酵温度38℃,相对湿度为70%~80%,发酵时间为55 min,醒发时间为30 min。该条件下制成的馒头品质优良、风味良好。[结论]该研究可为研制营养丰富的杂粮馒头提供一定的理论依据。
[Objective]To study and develop the nutritive steamed bread with chestnut powder.[Method]The effects of chestnut powder dosage,water content,yeast quantity,fermentation time and compound emulsifying enzyme preparation on the quality of steamed bread were investigated.The optimum conditions were determined through specific volume measurement,sensory evaluation and texture determination.[Result]The results show that the optimum formula of Chinese chestnut steamed buns was as follows:the adding amount of chestnut powder was 6%,the amount of water added was 50%,the yeast content was 0.9%,the compound emulsifying enzyme preparation was 0.22%(all mixed powder mass);the optimum conditions of chestnut steamed buns:fermentation temperature was 38℃,relative humidity was 70%-80%,fermentation time was 55 min,proofing time was 30 min.The steamed bread made under this condition was of good quality and good flavor.[Conclusion]This study can provide a certain theoretical basis for the development of nutritious grain steamed bread.
作者
李瑶琪
张慧
孔繁东
杨慧敏
LI Yao-qi;ZHANG Hui;KONG Fan-dong;YANG Huimin(School of Food Engineering,Dalian Polytechnic University,Dalian,Liaoning 116034;Bicky Food Co.,Dalian,Liaoning 116034)
出处
《安徽农业科学》
CAS
2018年第11期135-139,148,共6页
Journal of Anhui Agricultural Sciences
关键词
馒头
板栗粉
质构特性
感官品质
Chinese Steamed Bread(CSB)
Chinese chestnut powder
Texture characteristics
Sensory quality
作者简介
李瑶琪(1991—),女,辽宁朝阳人,硕士研究生,研究方向:蛋白质资源开发利用。;通讯作者,教授,从事蛋白质资源开发利用研究。
