甘薯粉与紫薯粉复配馒头的制备及其品质影响研究  

Study on the preparation and quality of steamed bread mixed with sweet potato and purple potato powder

作　　者：刘欣 吴添添 雷永伟 安艳霞[1,2] 张剑 LIU Xin;WU Tian-tian;LEI Yong-wei;AN Yan-xia;ZHANG Jian(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]农业农村部大宗粮食加工重点实验室,河南郑州450002

出　　处：《粮食与饲料工业》2023年第2期28-33,50,共7页Cereal & Feed Industry

基　　金：河南省科技攻关计划项目(202102110133)。

摘　　要：为探究甘薯粉与紫薯粉复配馒头的最佳制作条件,在单因素研究结果的基础上,选择谷朊粉、白糖添加量、一次发酵时间为自变量,以馒头的比容、感官评分为评价指标,利用Box-Behnken设计3因素3水平实验,研究自变量间交互作用及其对该复配馒头品质的影响。结果表明,最佳工艺为:复配粉由70%的小麦粉和30%的预混粉(甘薯粉∶紫薯粉为1∶1)组成,以复配粉为基准,谷朊粉添加量为12%,白糖3.4%,水61%,酵母1%,一次醒发时间1.5 h。在此条件下甘薯粉与紫薯粉复配制备馒头的比容为3.11 ml/g,感官评分为91.57分。与传统馒头相比,甘薯粉与紫薯粉复配馒头具有较好的比容、感官品质以及良好的质构性能,,且具有甘薯和紫薯特有的香气和风味。The wheat gluten content,sugar content and primary fermentation time were chosen as independent variables,the specific volume,and sensory score of the steam bread were used as evaluation index,the best production conditions for steamed bread mixed with sweet potato and purple potato powder were studied.The three-factor and three-level experiments were designed using Box-Behnken center combination principle to study the interaction of each variable and its effect on the quality of mixed steam breads.The results indicated that the optimal processing conditions of mixed steam breads were as follows:the compound powder was composed of 70%wheat flour and 30%premixed powder(sweet potato powder∶purple potato powder was 1∶1).Based on the compound powder,the amount of wheat gluten added was 12%,the amount of sugar was 3.4%,the amount of water was 61%,the amount of yeast was 1%,the primary fermentation time was 1.5 h.Under these conditions,the specific volume of the steamed bread was 3.11 ml/g,and the sensory score was 91.57 points.Compared with the traditional steamed bread,steamed bread mixed with sweet potato and purple potato powder has good specific volume,sensory quality and benign texture properties and has the aroma and flavor of sweet potato and purple potato.

关 键 词：甘薯 紫薯 馒头 感官评价 质构评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]