食用菌馒头粉的配方设计及其品质改良  

The Design of the Formula for Edible Mushroom Steamed Bread Flour and Its Quality Improvement

作　　者：杜冉 贾春晓 王世雄 滕建文[1] 韦保耀[1] 夏宁[1] DU Ran;JIA Chun-xiao;WANG Shi-xiong;TENG Jian-wen;WEI Bao-yao;XIA Ning(Light Industry&Food Engineering College,Guangxi University,Nanning 530004,China;Xiangsihu College,Guangxi University for Nationalities,Nanning 530008,China;Guangxi Vocational&Technical Institute of Industry,Nanning 530003,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西民族大学相思湖学院,广西南宁530008 [3]广西工业职业技术学院,广西南宁530003

出　　处：《食品工业科技》2019年第24期144-151,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31760433);广西科技攻关项目(桂科AA17204042-4-1,桂科AB17292080);南宁市科技攻关项目(20182096)

摘　　要：本文研究营养均衡的高品质食用菌馒头粉的配方,参照FAO/WHO规定氨基酸组成标准模式,采用氨基酸评分法计算食用菌粉和小麦粉的氨基酸组成,利用Excel线性规划求解出食用菌馒头粉的最优配方,并探讨改良剂对食用菌馒头质构特性、感官特性和面团微观结构的影响,设计响应面试验优化复合改良剂的配方。研究表明:小麦粉的氨基酸评分为33.45,食用菌馒头粉的最优配方为:小麦粉60.59%,袖珍菇粉23.07%,海鲜菇粉5.28%,双孢菇粉11.06%。在此基础上对食用菌馒头改良,设计Box-Behnken响应面试验优化改良剂的最佳配方为:谷朊粉添加量10.18%,单甘酯添加量0.50%,真菌α-淀粉酶添加量35.85 mg/kg,木聚糖酶添加量51.43 mg/kg,在此条件下,食用菌馒头感官评分的最大值为86.37,以此配方蒸制出的食用菌馒头品质较好,营养价值较高。The formula of high quality edible mushroom steamed bread powder with balanced nutrition was studied. The amino acid composition of edible mushroom powder and wheat flour was calculated by amino acid scoring method. Following the standards of the FAO/WHO rules about the amino acid composition mode,the optimal formula of edible mushroom steamed bread flour was solved by Excel linear programming. The effects of the modifier on texture,sensory properties of edible mushroom steamed bread and the micro structure of the dough was discussed,and the formulation of composite improver was optimized by response surface test. The results showed that the amino acid score of the wheat flour was 33.45,the optimal formula of edible mushroom steamed bread powder was the pleurotu comucopiae powder 23.07%,hypsizygus marmoreus powder 5.28%,and agaricus bisporus powder 11.06%. The response surface method optimization of edible mushrooms powder compound steamed bread modifier improvement of the experiment showed that when the gluten powder(GLU)quantity was 10.18%,monoglycerides(MAC)adding amount was 0.50%,fungus-amylase(FUN)content was 35.85 mg/kg,pentopan(PEN)addition amount was 51.43 mg/kg,the maximum of sensory score was 86.37. By the formula,the mushroom steamed bread had better taste and higher nutritional value.

关 键 词：馒头粉 食用菌 氨基酸评分 品质改良 感官评分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]