大豆渣粉粒径和添加量对馒头品质的影响研究  

Effect of Soybean Dregs Powder Particle Size and Addition on Quality of Steamed Bread

作　　者：豆康宁[1] 罗海澜[1] 王飞[1] 张臻[1] 郭嘉林[1] 王富刚[1] DOU Kangning;LUO Hailan;WANG Fei;ZHANG Zhen;GUO Jialin;WANG Fugang(Henan Engineering Research Center of Leisure Food,Food Nutrition Department,Luohe Medical College,Luohe 462002,Henan,China)

机构地区：[1]漯河医学高等专科学校食品营养系,河南省休闲食品工程技术研究中心,河南漯河462002

出　　处：《粮食加工》2021年第5期33-36,共4页Grain Processing

基　　金：漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(项目编号:2020-LYZKYZD015);河南省科技厅科技攻关项目(项目编号:182102110379)。

摘　　要：研究了超微粉碎后大豆渣粉的粒径和添加量对馒头品质的影响。研究结果表明,大豆渣粉对馒头的品质具有一定的劣化作用,但是,随着大豆渣粒径的减小,大豆渣粉对馒头品质的劣化作用减小。在馒头中添加20μm、30μm大豆渣粉的适宜添加量为0~2%,超过2%则对馒头品质的劣化作用太大,40μm的大豆渣粉对馒头品质劣化作用太大,不适宜添加。因此,在馒头中添加0~2%的20μm、30μm的大豆渣粉,馒头品质仍然能够达到要求,并增加了馒头中的营养物质和膳食纤维量。The development of soybean dregs powdered in steamed bread has important value.The influence of the particle size and addition amount of soybean dregs powder on the quality of steamed bread was studied in this paper.Research results showed that soybean dregs has a deteriorating effect on the quality of steamed bread.However,as the particle size of soybean dregs decreased,the negative effect of soybean dregs powder on the quality of steamed bread was reduced.The appropriate amount of 20μm and 30μm soybean dregs powder added to steamed bread was 0~2%,the amount was added more than 2%,which would produced a great negative effect on the quality of steamed bread.The 40μm soybean dregs powder had too much negative influence on the quality of steamed bread,so it was not suitable to add in the steamed bread.Therefore,when adding 0~2%of 20μm and 30μm soybean dregs powder to steamed bread,the quality of steamed bread could still meet the qualified requirements.

关 键 词：大豆渣粉 馒头 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]