制作工艺对冷冻面团馒头品质影响研究  

Effect of Processing Technology on the Quality of Frozen Dough Steamed Bread

作　　者：钟先锋 黄伟志 黄桂东 唐素婷 吴子蓥 冯结铧 ZHONG Xian-teng1,2,3,4,5, HUANG Wei-zhi1,2,3,4,5, HUANG Gui-dong1,2,3,4,5, TANG Su-ting1,2,3,4,5, WU Zi-ying1,2,3,4,5, FENG Jie-hua1,2,3,4,5(1. College of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, China ;2. Guangdong Engineering Reseach Center tor Traditional Fermentational Food, Foshan 528231, Guangdong, China; 3.Guangdong Engineering Reseach Center tbr Satety Control of Food Circulation, Foshan 528231, Guangdong, China; 4.Foshan Engineering Reseach Center tbr Brewing Technology, Foshan 528231, Guangdong, China ; 5.Foshan Engineering Reseach Center for Agricultural biological manutacturing, Foshan 528231, Guangdong, Chin)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528231 [2]广东省传统发酵食品工程技术研究中心,广东佛山528231 [3]广东省食品流通安全控制工程技术研究中心,广东佛山528231 [4]佛山市酿造工程技术研究中心,广东佛山528231 [5]佛山农业生物制造工程技术研究中心,广东佛山528231

出　　处：《食品研究与开发》2018年第16期69-78,共10页Food Research and Development

基　　金：国家自然科学基金(31501476;31660459);江苏省自然科学基金(BK20150139);佛山市科技局项目(2016AB000011;2016GA10155;2017AB004081)

摘　　要：为了提高冷冻面团馒头品质,探讨制作工艺(酵母添加量、加水量、速冻温度、速冻时间、醒发温度、醒发时间)对冷冻面团馒头品质的影响。采用Plackett-Burman设计和最陡爬坡试验筛选出影响冷冻面团馒头品质的关键工艺因素及其最大响应区域;采用Box-Behnken响应面优化冷冻面团馒头发酵工艺。结果表明最佳的发酵工艺条件为:酵母添加量0.8%、醒发温度37.5℃、醒发时间29.6 min,在此条件下,冷冻面团馒头的发酵力为(1.52±0.13)g、硬度为(2 074.67±72.71)gf,与预测值接近,能改善冷冻面团馒头品质。该研究结果为冷冻面团馒头品质提升及其产业化发展提供科学依据。In order to improve the quality of frozen dough steamed bread,the effect of processing technology on the quality of frozen dough steamed bread was discussed. Fermentation process included yeast addition,water addition,frozen temperature,frozen time,fermentation temperature and fermentation time. Then,we screened out the key technological factors affecting the quality of frozen dough steamed bread and the maximum response area by Plackett-Burman design and steepest ascent desgin. Finally,We optimized the processing technology of frozen dough steamed bread by Box-Behnken test. The results showed the optimum processing technology were as follows：0.8 % yeast addition,37.5 ℃ fermentation temperature,29.6 min fermentation time. Under this condition,the fermenting force of the frozen dough steamed bread was（1.52 ±0.13） g and the hardness was（2 074.67±72.71）gf,which was close to the predicted value,and it could improve the quality of the frozen dough steamed bread. The results provided scientific basis for improving the quality and industrialization of frozen dough steamed bread.

关 键 词：冷冻面团 馒头 制作工艺 优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]