传统发酵馒头工艺及改良剂添加优化  

Optimization of Traditional Steamed Bread Process and Modifier Addition

作　　者：贾聪聪 徐慧 张蕴哲[1] 苑宁[2] 卢鑫[2] 檀建新[1] 张伟[1,3,4] JIA Cong-cong;XU Hui;ZHANG Yun-zhe;YUAN Ning;LU Xin;TAN Jian-xin;ZHANG Wei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Department of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China;College of Life Sciences,Hebei Agricultural University,Baoding 071001,Hebei,China;Key Laboratory of Analysis and Prevention and Control of Zoonosis in Hebei Province,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学理工系,河北沧州061100 [3]河北农业大学生命科技学院,河北保定071001 [4]河北省人畜共患病原微生物分析与防控重点实验室,河北保定071000

出　　处：《食品研究与开发》2023年第7期90-96,共7页Food Research and Development

基　　金：国家自然科学基金项目(32172288);河北省现代农业产业技术体系杂粮杂豆产后加工岗位专项(HBCT2018070206);河北农业大学食品加工学科群经费资助项目(2021-06)。

摘　　要：该文以传统风味馒头为研究对象,在单因素试验基础上,采用正交试验探究传统风味馒头最佳工艺以及各因素对馒头质构的影响,同时探究谷朊粉、单甘酯、瓜尔豆胶3种品质改良剂对馒头品质的影响,并在品质改良剂最佳添加量的基础上进行保质期试验。结果表明,最佳工艺为加水量44%、加水温度34℃、压面次数14次、碱添加量1.0%(与酸面团质量比)。正交试验结果表明,影响馒头感官评分的因素大小排序为加水量>碱添加量>加水温度>压面次数;谷朊粉添加量为2%(与面粉质量比)、单甘酯添加量为1.2%(与面粉质量比)、瓜尔豆胶添加量为0.5%(与面粉质量比)时,馒头感官评分最高。瓜尔豆胶和单甘酯能够有效降低储存期间馒头硬化速率,谷朊粉在馒头储存的前18 h对其硬度变化有改善效果;单甘酯的添加在一定程度上抑制馒头在储存期间霉菌的生长,瓜尔豆胶和谷朊粉抑制霉菌生长能力较差。In this paper,with traditional steamed bread as research object,the optimal steamed bread process and the influence of various factors on the texture of steamed bread were investigated by orthogonal test on the basis of single factor test.Moreover,the effects of wheat gluten,monoglyceride and guar gum on the quality of steamed bread were studied,and shelf-life testing was carried out based on the optimum addition of the quality improver.The result showed that the optimum conditions were water addition of 44%(mass ratio to flour),water temperature of 34℃,dough pressing times of 14,and alkali addition of 1.0%(mass ratio to sourdough).The orthogonal test revealed that the factors affecting the sensory score of steamed bread were ranked as water addition amount>alkali addition amount>water temperature>dough pressing times.When wheat gluten,monoglyceride,and guar gum were added at 2%,1.2%and 0.5%(mass ratio to flour),respectively,the sensory score of steamed bread was highest.Guar gum and monoglyceride effectively reduced the hardening rate of steamed bread during storage,and wheat gluten improved the hardness of steamed bread within 18 h before storage.The addition of monoglyceride inhibited the growth of mold in steamed bread during storage to some extent,while guar gum and wheat gluten had poor inhibition effect on the growth of mold.

关 键 词：传统发酵馒头 加工工艺 正交试验 质构 品质改良剂 储存品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]