谷子面粉添加量对馒头色度变化的影响  

Effect of Different Varieties and Addition of Brown Millet Flour on Chromaticity Change of Steamed Bread

作　　者：李少辉 赵巍[2,3] 闵光[4] 张爱霞 刘莹莹 刘敬科 LI Shaohui;ZHAO Wei;MIN Guang;ZHANG Aixia;LIU Yingying;LIU Jingke(National Foxtail Millet Improvement Center,Shijiazhuang 050035;Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035;Minor Cereal Crops Laboratory of Hebei Province,Shijiazhuang 050035;Grain and Oil Food Inspection Center of Wuhan,Wuhan 430000)

机构地区：[1]国家谷子改良中心,石家庄050035 [2]河北省农林科学院谷子研究所,石家庄050035 [3]河北省杂粮研究实验室,石家庄050035 [4]武汉市粮油食品中心检验站,武汉430000

出　　处：《食品工业》2020年第10期127-131,共5页The Food Industry

基　　金：现代农业产业技术体系(CARS-06-13.5-A29);河北省现代农业创新工程(2019-2-2-1);河北省现代农业产业技术体系(HBCT2018070206);河北省科技计划项目(17227108D)。

摘　　要：为提高馒头营养价值、改善馒头感官品质,通过色度仪分析不同谷子面粉品种、添加量对馒头的色度参数L^*、a^*、b^*、W变化的影响,并对各类馒头进行聚类分析。结果显示,随着谷子面粉添加量增加,馒头的L^*、W值越来越小,a^*值与b^*值逐渐增大,差异性显著。不同品种间L^*、a^*、b^*、W呈现不同差异。糯性品种与粳性品种间有较明显差异。经聚类分析选出添加量20%的冀谷19、济0626-4、太选17和添加量30%的安11-5365、济0626-4,做出的馒头色度参数适中,品质较好,较为适合杂粮主食化产业化生产。To improve the nutritional value and sensory quality of steamed bread,the color changes and effects of parameter L^*,a^*,b^*and W on different varieties and addition of brown millet steamed bread were studied using Colorimeter.The results showed that with the increasing of the amount of brown millet flour,parameter L^*of steamed bread declined,so as W,but parameter a^*and b^*gradually increased.Among eight varieties,the L^*,a^*,b^*and W also showed significant differences,among which the L^*of three glutinous samples were lower than that of japonica samples.Compared with others,steamed bread at addition of 20%Jigu 19,Ji 0626-4,Taixuan 17 and 30%An 11-5365,Ji 0626-4 had good chromaticity parameters,and were suitable for industrial promotion.

关 键 词：谷子面粉 馒头 色度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]