山药皮粉的物化特性及其对馒头品质的影响  

The Physicochemical Properties of Yam Peel Powder and Its Effects to the Quality of Steamed Bread

作　　者：刘砚耕 李辉[1] 高琦[2] 胡桂娟[1] 王晓文[1] 张俊伟[1] 薛友林[1] 

机构地区：[1]辽宁大学轻型产业学院,辽宁沈阳110036 [2]辽宁商贸职业学院,辽宁沈阳110161

出　　处：《食品研究与开发》2016年第24期1-5,共5页Food Research and Development

基　　金：国家自然科学基金青年项目(31201285);教育部留学回国人员科研启动基金(2013693);辽宁省教育厅科学研究一般项目(L2014009);辽宁大学大学生创新创业训练计划项目(X201510140175;X201510140178;X201510140179)

摘　　要：通过现代分析方法对山药皮粉的成分和物化特性进行测定,并把一定比例的山药皮粉加入馒头中,研究了其对馒头品质的影响。结果表明,山药皮粉中含淀粉42.62%,蛋白18.83%,膳食纤维19.97%,灰分7.90%,水分4.80%;山药皮粉的物化特性为持水性1.89 g/g,持油性1.20 g/g,吸水膨胀力1.65 g/g,葡萄糖吸收能力0.35 mmol/g;添加一定量的山药皮粉会对馒头的弹性、气味等品质起到一定的改善作用,综合感官评价结果以及膳食纤维和蛋白的补充情况,确定添加到馒头中的山药皮粉含量为3%时效果最佳。In the present study, the basic composition and physicochemical properties of yam peel powder were measured using modern analysis methods. A specified proportion of the yam peel powder was added to steamed bread to study its effect on the quality of steamed bread. The results showed that the contents of starch, crude protein, dietary fiber, ash and water in yam peel powder were 42.62 %, 18.83 %, 19.97 %, 7.90 % and 4.80 %, respectively. The water-holding capacity, oil-holding capacity, swelling capacity, and glucose ab-sorption capacity were 1.89 g/g, 1.20 g/g,1.65 g/g, 0.35 mmol/g, respectively. Adding a specified proportion of the yam peel powder would improve the qualities of steamed bread such as elasticity and smell. According to the results of sensory evaluation as well as the consideration for the supplement of dietary fiber and protein, 3%addition of yam peel powder to steamed bread was determined the best.

关 键 词：山药皮粉 组成成分 物化特性 馒头 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]