营养强化对速冻馒头品质影响规律研究  

Effect of nutrient intensification on the quality of quick-frozen steamed bread

作　　者：张鹏龙[1] 陈复生[1] 殷丽君[1] 张丽芬[1] 郭兴凤[1] 杜振亚[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2017年第7期147-153,共7页Food Science and Technology

基　　金：国家自然科学基金项目(21176058;31171790);国家863项目(2013AA102208-5);"十二五"国家科技支撑计划项目(2014BAD04B10)

摘　　要：研究以普通小麦面粉为原料,考察了挤压改性大豆分离蛋白、营养素强化剂以及两者复配对速冻馒头品质特性的影响。结果表明,普通面粉的质量指数为72.00,添加改性蛋白后面粉的质量指数上升为75.00,添加营养素后面粉的质量指数下降为65.00,复配强化面粉的质量指数为70.50,复配强化对面粉粉质特性无显著性影响。同时通过面团拉伸试验表明:与普通面团的拉伸特性相比,改性蛋白强化面团和营养素强化面团其拉伸特性具有一定程度的降低,而复配强化面团其拉伸特性变化不显著。普通馒头、改性蛋白强化馒头、营养素强化馒头以及复配强化馒头的硬度与咀嚼性随着冷冻时间的增长呈现逐步下降的趋势,但馒头弹性无明显变化。不同营养强化面团经冷冻贮藏后所做馒头的比容、外观、色泽、口感和总评分均降低,但改性蛋白强化馒头的品质最好。添加改性蛋白可以提高馒头的感官品质特性,同时添加改性蛋白和营养素对馒头的感官品质无显著性影响,但可以增加其营养价值。研究结果可为营养强化速冻馒头的生产提供一定的理论基础。Effects of modified soybean protein isolates （MSPI）, nutrients enhancer and their combination on quality characteristics of quick-frozen steamed breads were investigated. The results showed that the quality index of common flour, MSPI and nutrients fortified flour was 72.00, 75.00 and 65.00, respectively. Meanwhile, the quality index of compounded flour together with MSPI and nutrient was 70.50 and its farinograph index had no significant change. Compared to common dough, the tensile properties of MSPI and nutrients fortified dough were reduced, and the tensile properties of the dough added both of MSPI and nutrients had no significant changes. The hardness and chewiness of steamed bread with common, MSPI and nutrient fortified flour showed decreasing trends during frozen storage. However, there were no obvious changes in its elasticity. The specific volume, appearance, color, taste and total score of steamed breads were decreased after frozen storage, but the quality of MSPI fortified steamed breads was the best. MSPI could improve the quality of steamed breads. In all, compounded flour together with MSPI and nutrients had no significant effects on the sensory quality of steamed breads. However, the compounded flour could increase the nutritional value of steamed bread. This result could provide theoretical basis for the industrialized production of quick-frozen steamed breads.

关 键 词：营养素 改性大豆分离蛋白 速冻馒头 品质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]