马铃薯全粉馒头制作配方优化及其质构特性主成分分析  

Optimization of Potato Steamed Bread Formula and Principal Component Analysis of Texture Profiles

作　　者：吴海霞[1] 田志芳 WU Hai-xia;TIAN Zhi-fang(Department of Life Science,Shanxi Key Laboratory of Characteristic Agro-products Processing,Yuncheng University,Yuncheng 044000,Shanxi,China;Institute of Agro-products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,Shanxi,China)

机构地区：[1]运城学院生命科学系特色农产品加工山西省重点实验室,山西运城044000 [2]山西省农科院农产品加工研究所,山西太原030031

出　　处：《食品研究与开发》2020年第13期88-92,共5页Food Research and Development

基　　金：山西省高等学校科技创新项目(2019L0865);山西省“1331”工程重点学科项目(098-091704);运城学院重点学科项目(XK-2018001);特色农产品加工山西省重点实验室开放课题项目;山西省重点研发计划重点项目(201903D211006)。

摘　　要：以马铃薯全粉和小麦粉为主要原料,以感官评价结合质构特性主成分分析为依据,通过单因素试验研究马铃薯全粉添加量、酵母添加量、蔗糖添加量及水添加量对马铃薯全粉馒头品质的影响,结果表明感官评价与主成分分析的结果基本一致;并在此基础上,以感官评价为指标,通过正交试验确定马铃薯全粉馒头的制作配方为:以面粉(即马铃薯全粉与小麦粉)总量计,马铃薯全粉与小麦粉添加比例为3∶7,酵母添加量为1.2%,蔗糖添加量为0.9%,水添加量为50%。The potato powder and wheat powder were used as the main materials,based on the sensory invaluation and texture profile analysis(TPA),the effect of the amount of potato powder,yeast,sugar and water on the quality of the steamed bread was studied by single factor experiments.The results showed that the results of sensory evaluation were consistent with those of principal component analysis.The best formula of making steamed bread was determined through orthogonal experiments,the results were as follows:the proportion of potato and wheat powder was 3∶7,the additive amount of the fermentation powder,sugar and water was 1.2%,0.9%and 50%respectively.

关 键 词：马铃薯全粉馒头 配方 质构特性 主成分分析 感官评定 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]