品质改良剂对马铃薯馒头品质的影响  

Effect of Quality Improver on Textural Properties of Potato Steamed Bread

作　　者：孙洪蕊 刘香英[1] 田志刚[1] 范杰英[1] 姜国川[2] 康立宁[1] SUN Hongrui;LIU Xiangying;TIAN Zhigang;FAN Jieying;JIANG Guochuan;KANG Lining(Jilin Academy of Agricultural Sciences,Changchun 130033;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林省农业科学院,长春130033 [2]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2018年第11期82-85,共4页The Food Industry

基　　金：长春市双十工程重大科技攻关项目(15SS10);吉林省农业科技创新工程创新团队项目(CXGC2017TD014);吉林省农业科技创新工程人才基金项目(C82230310)

摘　　要：为改善马铃薯馒头的品质,在混合粉中添加面粉品质改良剂,以质构特性、比容为评价指标,研究谷朊粉、玉米变性淀粉、α-淀粉酶、乳清蛋白对马铃薯馒头品质的影响。结果表明,在谷朊粉添加量4%、玉米变性淀粉添加量1%、α-淀粉酶添加量20 mg/kg、乳清蛋白添加量1%时,马铃薯馒头的品质优于未经优化的对照组,其中比容值是对照组的1.294倍,硬度值、咀嚼度值、胶着度值显著降低,弹性值、黏聚性、回复性没有显著变化。研究结果为马铃薯主粮化的实施提供理论依据。In order to improve the quality of potato steamed bread, the flour quality improver was added in the mixed powder, with texture characteristics and specific volume as the evaluation index, and the effects of wheat gluten, corn modified starch, alpha amylase and whey protein on the quality of potato steamed bread were studied. The results showed that the quality of potato steamed bread was better than that of the control group when the amount of gluten 4%, the addition of modified corn starch 1%, the addition of alpha amylase 20 mg/kg and the content of whey protein 1%. The specific volume of the potato steamed bread was 1.294 times that of the control group, and the hardness value, chewiness and sticky value decreased significantly, but there was no significant change in elastic value, cohesiveness and recovery. The results provided a theoretical basis for the implementation of the staple food of potato.

关 键 词：马铃薯 馒头 品质改良剂 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]