藜麦馒头加工工艺优化及品质特性分析  

Processing Technology Optimization and Quality Characteristics Analysis of Quinoa Steamed Bread

作　　者：程凯悦 孙婧譞 赵文莉 刘娟[1] 廖振宇 李航[1] CHENG Kai-yue;SUN Jing-xuan;ZHAO Wen-li;LIU Juan;LIAO Zhen-yu;LI Hang(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;PONY Testing Technology(Tianjin)Co.,Ltd,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物学院,天津300392 [2]谱尼测试科技(天津)有限公司,天津300392

出　　处：《中国果菜》2021年第2期16-20,共5页China Fruit & Vegetable

基　　金：天津农学院科学研究发展基金计划资助(20190107)。

摘　　要：藜麦具有较高的营养价值,加入面粉中可增加面制品的营养。本研究拟开发一款藜麦馒头,采用传统工艺,以硬度、弹性、黏聚性等理化性质为指标,结合感官评价,通过单因素和正交试验优化藜麦馒头加工工艺。结果发现,藜麦馒头最佳工艺条件为藜麦粉添加量15%,干酵母添加量1%,发酵时间100 min,醒发时间20 min。在此条件下制得的藜麦馒头蛋白质含量为15%、水分含量为31.2%、膨发体积为100 cm3,有较好的感官品质且营养丰富,能满足当代人对营养和健康的需求。Quinoa has rich nutritional value.Adding quinoa to flour products can improve the intake of various nutrients.In this study,a new type of quinoa steamed bread was developed.The processing technology of quinoa steamed bread was optimized by single factor and orthogonal test with hardness,elasticity,cohesiveness and other physical and chemical properties as indicators,combined with sensory evaluation.The results showed that the optimum conditions were as follows:15%quinoa flour,1%dry yeast,100 min fermentation time and 20 min wake-up time.The protein content of the steamed bread was 15%,the water content was 31.2%,and the volume was 100 cm3.The steamed bread has good sensory quality and rich nutrition,which can meet the nutrition and health needs of contemporary people.

关 键 词：藜麦 馒头 工艺优化 品质特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]