柿粉馒头的研制及营养特性分析  

Study on processing of persimmon powder steamed bread and nutritional characteristics

作　　者：杨淼 敖常伟[1] 张贺 王雪静[1] YANG Miao;AO Chang-wei;ZHANG He;WANG Xue-jing(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Hebei Persimmon Biological Technology Corporation,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北柿子生物科技有限公司,河北保定071000

出　　处：《粮食与饲料工业》2022年第2期27-33,共7页Cereal & Feed Industry

基　　金：河北省重点研发计划项目(19227141D)。

摘　　要：探讨在小麦粉中添加不同比例柿粉(0%、5%、10%、15%)并醒发后面团的粉质拉伸特性以及加工成馒头后质构及总酚含量的变化,并对柿粉馒头的风味物质组成,抗氧化效果、膳食纤维、矿质元素含量等方面进行分析。结果表明:随着柿粉添加比例的增大,面团吸水率逐渐降低,醒发后面团拉伸能量、最大拉伸阻力呈下降趋势;馒头硬度、胶黏性、咀嚼性降低,内聚性、弹性无较为明显变化;添加柿粉后的馒头风味物质如醇类和酯类物质含量明显增加。柿粉添加量为0%、5%、10%、15%时馒头的总酚含量分别为34.73±0.65、27.93±0.34、12.59±0.27、6.88±0.18 mg/L;柿粉、10%柿粉+小麦粉、10%柿粉馒头、0%柿粉馒头的DPPH自由基清除率分别为(42.69±1.03)%、(31.14±0.87)%、(23.20±0.62)%、(5.70±0.13)%,ABTS自由基清除率分别为(21.38±0.87)%、(18.74±0.54)%、(16.07±0.33)%、(9.27±0.25)%;10%柿粉馒头的膳食纤维含量和Ca、Fe、Zn三种矿质元素的含量均显著高于普通馒头。综合分析,柿粉添加量10%有利于维持馒头的加工及食用品质,并具有较好的营养价值。In this paper, different proportions of persimmon powder(0,5%,10%,15%) were added to wheat flour and the tensile properties of dough and the changes of texture and total phenol content of steamed bread were studied.The composition of flavor substance, antioxidant effect, dietary fiber and mineral element content of persimmon steamed bread were analyzed.The results showed that with the increase of persimmon powder addition ratio, the water absorption of the dough decreased gradually, and the tensile energy and maximum tensile resistance of the dough decreased.The hardness, tackiness, and chewiness of the steamed bread decreased while there’s no obvious changes in cohesion and elasticity.The content of flavor substances such as alcohols and esters in steamed bread after adding persimmon powder hassignificantly increased.The total phenolic content of steamed bread was 34.73±0.65,27.93±0.34,12.59±0.27,6.88±0.18 mg/L when persimmon powder was added at 0,5%,10% and 15%,respectively.The eliminating rate of DPPH free radical of persimmon powder, 10% persimmon powder plus flour, 10% persimmon powder steamed bread, and 0% persimmon powder steamed bread were(42.69±1.03)%,(31.14±0.87)%,(23.20±0.62)%,(5.70±0.13)%,respectively.The free radical scavenging rates of ABTS were(21.38±0.87)%,(18.74±0.54)%,(16.07±0.33) %,(9.27±0.25) %,respectively.;The contents of dietary fiber, Ca, Fe and Zn in 10% persimmon steamed bread were significantly higher than those in ordinary steamed bread.The results showed that adding 10% persimmon powder was beneficial to maintain the processing and eating quality of steamed bread, and had good nutritional value.

关 键 词：柿粉馒头 面团特性 风味物质 抗氧化 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]