微波处理豆浆对馒头品质影响的研究  

Effects of Microwave-treated Soymilk on Properties of Mantou

作　　者：马荣琨[1] 王莹莹[1] 苏东民[2] 

机构地区：[1]郑州科技学院,河南郑州450064 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵科技》2010年第3期84-87,共4页Food and Fermentation Science & Technology

基　　金：北京市自然科学基金项目(5093026);河南省重点科技攻关项目(0523011000)

摘　　要：豆浆对馒头品质的影响较为明显。馒头感官评价结果表明:豆浆的添加降低了馒头硬度,而筋道、弹性指标增加,其他指标则随豆浆蛋白质、脂肪、蔗糖含量以及微波煮浆时间不同而有所差异。豆浆蛋白质(p=0.05)、微波处理时间及其交互作用(p=0.01)对馒头感官品质的影响显著,而脂肪和蔗糖含量对馒头品质的影响不显著。馒头品质最好的豆浆处理方法为:蛋白质含量7.84g/100mL,蔗糖含量0.32g/100mL,脂肪含量1.54g/100mL,微波处理时间60s。The effects of soymilk on properties of Mantou was obvious. The results of organoleptic evaluation of soymilk- Mantou showed： the hardness of Mantou was declined clearly because of adding soymilk, but the toughness and elasticity were added, and other targets changed differently. The effects of protein content of soymilk , microwave-treated time and their reciprocity on Mantou organoleptic properties were marked, but fat content and sugar content of soymilk did not affect the Mantou properties markly. The optimization grouping of all kinds of soymilk ingredients was： protein content, sugar content, fat content and microwave-treated time were 7.84g/100mL, 0.32g/100mL, 1.54g/100mL and 60s, respectively.

关 键 词：微波 豆浆 馒头 

分 类 号：TS201.4[轻工技术与工程—食品科学]