摘要
目的 优化杜仲叶超微粉馒头制备工艺,并对其品质特性进行分析。方法 以馒头感官评分及质构特性为考量指标,以杜仲叶超微粉添加量、酵母粉添加量、水添加量为影响因素进行单因素试验;在此基础上,采用响应面试验优化杜仲叶超微粉馒头的制备工艺。结果 最优工艺条件:杜仲叶超微粉添加量1.3%、酵母粉添加量1.6%、水添加量49%。按此工艺制备得到的杜仲叶超微粉馒头的感官评分为95.33±0.83分。各因素对杜仲叶超微粉馒头品质的影响顺序为:杜仲叶超微粉添加量>酵母粉添加量>水添加量。馒头的质构特性表明:添加杜仲叶超微粉后馒头硬度、胶黏性、咀嚼性及黏度均显著优于对照组(P<0.05)。结论 优化后杜仲叶超微粉馒头营养丰富,且具有杜仲叶独特的风味,有较大的应用潜力。
Objective To optimize the preparation technology of Eucommia ulmoides leaves superfine powder steamed bread,and analyze its quality characteristics.Methods The sensory score and texture characteristics of steamed bread were considered as the index,and the single factor experiment was conducted with the addition of Eucommia ulmoides leaves superfine powder,yeast powder and water as the influencing factors;on this basis,the preparation technology of steamed bread with Eucommia ulmoides leaves superfine powder was optimized by response surface methodology.Results The optimal conditions were as follows:1.3% Eucommia ulmoides leaves superfine powder,1.6% yeast powder,49% water.The sensory score of the steamed bread with Eucommia ulmoides leaves superfine powder prepared by this process was 95.33±0.83.The effect of each factor on the quality of steamed bread with Eucommia ulmoides leaves superfine powder was in the order of Eucommia ulmoides leaves superfine powder addition>yeast powder addition>water addition.The texture characteristics of steamed bread showed that the hardness,gumminess,chewiness and viscosity of steamed bread with the addition of Eucommia ulmoides leaves superfine powder were significantly better than those in the control group(P<0.05).Conclusion The optimized Eucommia ulmoides leaves superfine powder steamed bread is rich in nutrition and has the unique flavor of Eucommia ulmoides leaves,which has great application potential.
作者
李冰
张立攀
王春杰
王俊朋
赵梦瑶
关炳峰
胡桂芳
王永
LI Bing;ZHANG Li-Pan;WANG Chun-Jie;WANG Jun-Peng;ZHAO Meng-Yao;GUAN Bing-Feng;HU Gui-Fang;WANG Yong(Henan Commerce Science Institute Co.,Ltd.,Zhengzhou 450000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第7期2184-2193,共10页
Journal of Food Safety and Quality
基金
河南省科学院重大科研项目聚焦项目(200111002)、河南省科学院助推科技成果转化专项(210211032)、河南省科学院基本科研业务费项目(210611061、200611119)、河南省科学院助推科技成果转化专项(210211032)。
关键词
杜仲馒头
超微粉
响应面法
感官评价
质构分析
Eucommia ulmoides steamed bread
superfine powder
response surface analysis
sensory evaluation
quality and structure analysis
作者简介
通信作者:张立攀,高级工程师,主要研究方向为食品化学方向的研究。E-mail:lipanzhang@163.com;李冰,硕士,工程师,主要研究方向为食品研发。E-mail:1025455491@qq.com。
