冷冻面团馒头关键工艺技术研究  

Study on the key technology about frozen steamed bread dough

作　　者：李雪琴[1] 宁娜静[1] 王显伦[1] 秦青芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品工业科技》2011年第8期246-248,251,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2007BAD74B02)

摘　　要：以提高冷冻面团馒头品质为目标,研究了加水量、酵母添加量及解冻时间等关键工艺参数对冷冻面团馒头比容、扩展比等感官品质以及硬度、咀嚼度等质构品质的影响。研究结果表明,冷冻面团馒头的制备采用一次发酵法,酵母添加量为1.0%,加水量为50mL,和面时间控制在5min内;然后将面团在-40℃速冻35min,再将面团转移至-20℃的冰箱中储存7d后解冻,当解冻湿度控制在75%、解冻温度为30℃,解冻时间为60min时,蒸制的馒头质构和感官品质最好。Aiming to improve the quality of the frozen steamed bread dough,the key process parameters such as the amount of water,yeast and thawing time for frozen dough were studied.The technology had great effect on the sensory and texture quality including specific volume,expansion ratio,hardness and chewiness.The results indicated the addition of yeast was 1.0%,water was 50mL,using one time fermentation and mixing dough in 5min.Then dough was frozen for 35min at-40℃,and stored in a refrigerator at-20℃ for 7 days.The thawing time was 60min,when the humidity was at 75% and the temperature was at 30℃.In this case,steamed bread was attained with the best texture and sensory quality.

关 键 词：冷冻面团 馒头 加水量 酵母添加量 解冻时间 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]