黑米馒头特性的研究  

THE NUTRITIONAL CHARACTERISTICS OF BLACK RICE STEAMED BREAD

作　　者：戚浩彧 陈洁[1] 汪礼洋 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第2期50-54,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家科技支撑计划资助课题(2012BAD37B04)

摘　　要：黑米含有丰富的营养物质和矿物质。将黑米粉添加到馒头中做成杂粮馒头,对其进行感官评价和质构检测,得出馒头中最佳的黑米粉添加量为15%~20%。测定黑米馒头中花色苷含量,结果表明：随着黑米粉添加量的增加,黑米馒头中花色苷含量逐渐增加,当黑米粉添加量为25%时,100 g黑米馒头花色苷含量为83 mg。测定黑米馒头的抗氧化性,研究结果表明：黑米馒头具有很好的抗氧化性,并且随着黑米含量的增加,抗氧化性也不断增强,当黑米粉添加量为25%时,黑米馒头DPPH自由基清除率可达76%。Black rice contains rich nutrients and minerals,such as natural anthocyanin compounds,which have the strong antioxidant activity. The present study was to investigate the nutritional characteristics of black rice steamed bread mainly from black rice steamed bread quality evaluation,anthocyanin content determination and black rice buns antioxidant determination three aspects. In this study,different amount of black rice flour was mixed into wheat flour and the texture and sensory quality of black rice steamed bread was detected. The results showed that with the increase of addition amount of black rice,the hardness and chewiness of the black rice buns showed an overall growth trend,while the springiness presented increased first and then decreased trend,and the optimal black rice addition amount was 15% to 20%. The contents of anthocyanins in black rice steamed bread were increased with the increase addition amount of black rice flour. When the dosage of black rice flour was 25%,the content of anthocyanin was 83 mg in 100 g black rice steam bread. The results of the antioxidant determination showed that black rice buns with good oxidation resistance, and the antioxidant ability was improved with the increase of black rice flour proportion. When the addition amount of black rice flour was25%,the DPPH radicalscavenging ability of black rice steamed bread was up to 76%. It was concluded that when the addition amount of black rice flour was 15% ~20%,the black rice stream bread not only had good quality,but possessed high nutritional value.

关 键 词：黑米馒头 感官评价 质构 抗氧化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]