营养预制黄米豆包加工工艺研究  

Processing Technology of Nutritious-Prepared Millet Bun

作　　者：董小涵 周茜[1] 牛佳卉 付梦琪 赵文阳 赵文[1,2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北省农产品加工工程技术研究中心,河北保定071001

出　　处：《现代食品科技》2017年第12期221-227,共7页Modern Food Science and Technology

基　　金：河北省食品科学与工程学科"双一流"建设资金项目(2016SPGCA18);河北省科技计划项目(17236405-5)

摘　　要：为开发新型马铃薯食品,拓宽马铃薯应用范围,响应国家马铃薯主食化的号召,同时推动预制食品的发展,本文以马铃薯全粉部分替代大黄米粉,以感官鉴评和质构分析作为评价指标,通过单因素试验和正交试验研究各因素对营养预制黄米豆包品质的影响,研究营养预制黄米豆包的加工工艺。结果表明:影响营养预制黄米豆包品质的主次因素和最佳配方,影响程度依次为加水量>马铃薯全粉比例>面粉细度>和面水温,最佳配方为马铃薯全粉替代量10%、面粉细度100目、加水量65%、和面水温80℃、汽蒸时间10 min。最佳配方产品形状良好,颜色鲜黄,表皮光滑,口感黏糯,风味独特,感官品质和重复性良好,感官鉴评分数为85分,物性分析各指标表现良好,分别为:硬度33.82,回复性0.10,粘附性1.61,内聚性0.24,弹性2.23,咀嚼性11.81。In order to develop novel potato food and broaden its applications as well as respond to the nation call of staple potato and promote the development of prepared food, potato flour was used to replace a part of millet flour for the study of the effects of various factors on the quality and processing technology of nutritious-prepared millet bun by using sensory evaluation and texture analysis as the evaluation indexes based on single factor experiment and orthogonal experiment. The results showed that four factors including water volume, percentage of potato flour, flour fineness and water temperature had important influence. The optimal conditions were as follows： amount of potato flour-substitution, 10%, formula was potato powder 10.0%, flour fineness, 100 mesh, water content, 65.0%, water temperature, 80 ℃, steaming time, 10 min. The product shape, color, skin, taste, flavor, sensory quality and repeatability were good under the condition of the optimum formula with a sensory score of 85. The indexes of physical properties were as follows： hardness, 33.82, recovery, 0.10, adhesion, 1.61, cohesion, 0.24, elasticity, 2.23, chewing, 11.81.

关 键 词：杂粮 预制食品 大黄米 杂粮主食化 马铃薯主食化 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]