摘要
发酵豆渣是一种营养价值较高的发酵食品,添加到馒头中可以提高馒头的营养价值。为了解发酵豆渣对馒头品质的影响,研究不同发酵豆渣添加量对馒头的白度、色泽、理化特性、质构特性、感官品质的影响。结果表明,发酵豆渣添加量在30%以内时,感官评分大于70分,白度、色泽、高径比、质构特性在可接受的范围内。当发酵豆渣添加量在10%以内时,对馒头的品质影响较小,馒头面团的发酵活力和馒头品质较优,但随着发酵豆渣添加量的增多,馒头品质下降。以部分的发酵豆渣作为馒头的原料,是提高豆渣利用率的有效途径。
Fermented soybean dreg,known for its high nutritional value,can improve the nutritional value of steam buns when incorporated into the receipt.Its effect on the quality of steamed buns such as whiteness,color,physicochemical properties,textural and sensory were investigated.The results showed when fermented soybean dreg was added within 30%of the total ingredients,the steamed bun’s sensory score was greater than 70 points,and the steamed bun’s whiteness,color,height-to-diameter ratio and texture characteristics were within the acceptable ranges.When fermented soybean dreg was added within 10%,its less effect on the quality of steamed buns was observed,and the fermentation activity of steamed bun dough and the quality of the steamed buns were even better.The quality of steamed buns decreased as the addition amount of soybean dreg increased.Therefore,using certain amount of fermented soybean dregs as raw materials for steamed buns is an effective way to improve the utilization rate of fermented soybean dregs.
作者
叶双灵
丘苑新
湛斯域
黄小璐
李存港
余倩
张雪莲
YE Shuangling;QIU Yuanxin;ZHAN Siyu;HUANG Xiaolu;LI Cungang;YU Qian;ZHANG Xuelian(Zhongkai College of Agricultural Engineering,Guangzhou 510225;Meizhou Meiyike Food Technology Co.,Ltd.,Meizhou 514533)
出处
《中国食品添加剂》
CAS
2024年第5期250-257,共8页
China Food Additives
基金
2022年梅州特色现代农业产业人才振兴计划项目(NYRC202203071)
2022年兴宁市科技计划项目(2022A12)。
关键词
发酵豆渣
添加量
馒头
质构特性
感官品质
fermented soybean dregs
addition amount
steamed buns
textural properties
sensory qualities
作者简介
叶双灵(1998-),女,硕士,研究方向:食品科学。
