中国传统主食馒头中添加超微细豆渣粉的最佳工艺研究  

Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour

作　　者：张炳文[1] 崔肖如[1] 祁国栋[2] 

机构地区：[1]济南大学旅游学院食品科学与营养系,山东济南250002 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《食品科学》2009年第18期58-62,共5页Food Science

基　　金：济南市科技攻关项目(200705109)

摘　　要：根据超微细豆渣粉独特的保健功能与良好的加工品质,将超微细豆渣粉添加到中国居民的传统主食馒头中,通过正交试验获得添加超微细豆渣粉馒头的最佳配方为中筋粉100g、超微细豆渣粉13g、大豆卵磷脂0.6g、鸡蛋全蛋液10g、酵母粉2g、蔗糖15g、水65g,最佳工艺参数为面团发酵时间30min、醒发时间10min、蒸制时间15min。Ultrafine soybean dregs powder which has unique health function and good processing quality was added to flour to produce a new type of Chinese traditional steamed bread. Orthogonal array deign was employed to optimize the formulation and processing conditions. The optimum formula for producing the new type Chinese traditional steamed bread consisted of plain flour 100 g, ultra tiny soybean dregs powder 13 g, soybean lecithin 0.6 g, whole egg liquid 10 g, yeast powder 2 g, sugar 15 g, and water 65 g, and the optimal processing conditions were determined as follows： fermentation time 30 min, proofing time 10 min,and steaming time 15 min.

关 键 词：超微细豆渣粉 正交试验 馒头 最佳工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]