无麸质碎米馒头的品质改良研究  

Quality Optimization of Gluten Free Rice Steamed Bread

作　　者：吕秋冰 罗霜 王敏 冯友君 许文丁 徐小凡[3] LYU Qiubing;LUO Shuang;WANG Min;FENG Youjun;XU Wending;XU Xiaofen(College of Food Science,Sichuan Tourism University,Chengdu 610100,China;College of Information and Engineering,Sichuan Tourism University,Chengdu 610100,China;College of Tourism and Cultural Industry,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]四川旅游学院信息与工程学院,四川成都610100 [3]四川旅游学院旅游与文化产业学院,四川成都610100

出　　处：《食品科技》2020年第1期213-220,共8页Food Science and Technology

基　　金：烹饪科学四川省高等学校重点实验室项目(HQPRKX2017Z03);四川省教育厅自科项目(17ZB0324);川菜发展研究中心项目(CC18Z22);2018年地方高校国家级大学生创新创业训练计划项目(201811552030);2019年地方高校省级大学生创新训练计划项目(S201911552122);四川旅游学院2019年度科研创新团队项目(SCTUTP04)。

摘　　要：为解决无麸质碎米馒头制作时存在的成型难、易塌陷、口感差等问题,研究了荞麦、乳清蛋白、羟丙甲基纤维素对无麸质碎米馒头的品质影响,并在单因素的基础上,以馒头的综合评分为响应值,利用响应面分析法对配方进行优化。结果表明,荞麦、乳清蛋白、羟丙甲基纤维素对无麸质馒头的质构、比容、感官均有改善作用,最佳配方为荞麦添加量30%、乳清蛋白添加量15%、羟丙甲基纤维素添加量3.5%,在此条件下,无麸质碎米馒头的综合评分为(0.91±0.03)分。In order to solve the problems of forming difficult,collapsing easily and bad taste in the production of gluten free rice break bread,the influence of buckwheat,whey protein and hydroxypropyl methyl cellulose on the quality of gluten free rice break bread was studied,and on the basis of single factor,with the comprehensive score of bread as the response value,the formula was optimized by response surface analysis.The results showed that buckwheat,whey protein and HPMC could improve the texture,specific volume and sense of gluten free steamed bread.The best formula was:30%buckwheat,15%whey protein and 3.5%hydroxypropyl methyl cellulose.Under this condition,the comprehensive score of gluten free broken rice steamed bread was 0.91±0.03.

关 键 词：碎米 无麸质 馒头 响应面 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]