蒲城椽头馍与普通馒头的品质特性比较  

Quality Characteristic Comparison between Chuantoumo of Pucheng and Ordinary Steamed Bread

作　　者：曹志勇[1] 张建新[1] 周文利[1] 李赛杰 唐飞龙 惠彦斌 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]蒲城县椽头馍产业办公室,陕西蒲城715500

出　　处：《麦类作物学报》2017年第5期639-646,共8页Journal of Triticeae Crops

基　　金：蒲城椽头馍标准研制项目(K403021509)

摘　　要：为揭示蒲城椽头馍与普通馒头的品质差异,通过测定蒲城椽头馍和普通馒头的pH值、酸度、水分含量、比容、质构特性、扫描电镜图像(SEM)、挥发性物质等品质特性,并采用定量描述分析(QDA)方法进行感官评价,探讨了两者之间的差异性。结果表明,蒲城椽头馍的pH、酸度、水分含量、比容、质构特性与普通馒头差异显著(P<0.05);蒲城椽头馍与普通馒头相比,其微观网络结构更紧密,尚有部分清晰可见的淀粉粒;蒲城椽头馍的香气、酸味、咀嚼性等感官特性的强度均高于普通馒头,甜味、弹性等感官特性的强度低于普通馒头;挥发性物质种类比普通馒头多2~10种,蒲城椽头馍的挥发性成分主要是酸类物质,而普通馒头的挥发性物质主要是醇类物质。目前,工厂化还不能完全代替手工椽头馍的生产。To verify the quality differences between Chuantoumo of Pucheng and ordinary steamed bread,this study was conducted by analysing pH, acidity, water content, specific volume, quality and structure parameters, scanning electron microscopy（SEM） images, aroma components, and the quantitative descriptive analysis（QDA） method for sensory analysis. The results showed that the objective quality parameters of Chuantoumo of Pucheng, such as pH, acidity, water content, specific volume, and structure parameters,existed obviously differences from those of ordinary steamed bread（P〈0.05）. The micro-structure network of Chuantoumo of Pucheng showed tighter junction compared with that of ordinai：y steamed bread and the starch granules could be classified. The sensory characteristics of Chuantoumo of Pucheng, such as aroma, acidity, chewiness were better than those of ordinary steamed bread,while the sweet taste and elasticity of Chuantoumo was weaker. Chuantoumo of Pucheng contained more volatile substances and those main substances are quite different from ordinary steamed bread. More than two to ten types of volatile species of Chuantoumo were found,compared with ordinary steamed bread. Volatile components of Chuantoumo of Pucheng were different obviously with those of ordinary steamed bread, and the former mainly alcohols. At present, to Chuantoumo, factory processing contains acids while the latter mainly contains can not absolutely replace manual processing.

关 键 词：蒲城椽头馍 普通馒头 品质特性 定量描述分析 

分 类 号：S512.1[农业科学—作物学] TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]