油莎豆粉对馕品质特性的影响  

Effect of Cyperusesculentus L. Powder on Quality Characteristics of Nang

作　　者：王小媛[1] 马宝晨 赵光远[1,3] 丁俊豪 敬思群 纵伟[1] WANG Xiaoyuan;MA Baochen;ZHAO Guangyuan;DING Junhao;JING Siqun;ZONG Wei(School of Food and Biological Engineering, Zhengzhou University of Light Industry,Zhengzhou 450002;School of Life Science and Technology, Xinjiang University,Urumqi 830046;Jiangsu Tianyuan Zhongke Biotechnology Co., Ltd.,Xuzhou 221000)

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]新疆大学生命科学与技术学院,乌鲁木齐830046 [3]江苏天元中科生物科技有限公司,徐州221000

出　　处：《食品工业》2019年第7期132-136,共5页The Food Industry

基　　金：河南省科技创新杰出人才计划(编号:174200510002);新疆维吾尔自治区重大科技专项项目(编号:2016A01001);河南省食品加工过程安全控制技术创新团队(编号:C20150024);2018年河南省高等学校重点科研项目(编号:18A550015)

摘　　要：研究以油莎豆粉添加量、酵母粉、食盐、水为主要原料生产油莎豆营养馕的生产工艺,通过单因素和正交试验确定最佳工艺参数。结果表明,当油莎豆粉添加量10%、酵母粉添加量0.3%、盐添加量0.35%、水添加量48%时,油莎豆粉馕香气浓郁,色泽均匀,有油莎豆粉特有的滋味,软硬适中,质地细腻,气孔均匀,品质最好。各因素对油莎豆营养馕的影响顺序为:油莎豆粉添加量>酵母粉添加量>盐添加量>水添加量。通过质构和色泽进行测定,结果表明油莎豆粉添加量10%时,馕制品产品品质较好。To investigate the effect of Cyperusesculentus L.(CE) powder on the production technology of nutrients called Nang, the optimal process parameters and ratio of materials including CE powder, yeast powder, salt and water were determined through single factor and orthogonal test. Experimental results showed that when the adding percentage of CE powder, yeast powder salt and water were 10%, 0.3%, 0.35% and 48%, respectively, the Nang demonstrated the best quality with aroma, uniform color and luster, unique flavor of CE powder, comfortable taste, fine texture and uniform porosity. The factors affecting the quality of nutritive CE powder Nang were ranked as follows: amount of CE powder>yeast powder>salt>water. The results showed that the best quality of Nang was obtained when the amount of CE powder was 10%.

关 键 词：油莎豆粉 正交优化 质构特性 色泽 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]