从淀粉的角度解析蒸制时间对馒头品质的影响  

Effect of Steaming Time on the Quality of Steamed Bread:From the Perspective of Starch

作　　者：刘霞 朱智涵 高原 LIU Xia;ZHU Zhihan;GAO Yuan(Shandong First Medical University&Shandong Academy of Medical Sciences,Jinan 250117,China)

机构地区：[1]山东第一医科大学(山东省医学科学院),山东济南250117

出　　处：《食品科技》2023年第3期187-192,共6页Food Science and Technology

基　　金：泰安市科技创新发展项目(政策引导类)(2021GX006);山东第一医科大学公共卫生与健康管理学院学术提升项目(GW202208)。

摘　　要：馒头是中国传统的发酵主食,一般蒸制10~60 min不等。为了控制馒头的品质,从淀粉的角度探究蒸制时间(10~60 min)对新鲜和储藏馒头品质的影响,对馒头中淀粉的晶体结构、热转变性质、成糊特性及馒头的硬度、比体积和色度进行测定。相关性分析的结果显示蒸制时间和馒头中淀粉的理化性质会影响馒头的品质,特别是色度和比体积。综合分析馒头的品质参数,蒸制时间长的馒头更加白皙,蒸制20 min的馒头有明显更大的比体积,因此20 min可被选为50 g馒头的最佳蒸制时间。Steamed bread,one of the traditional fermented staple foods consumed across China,is usually steamed for 10~60 min.In order to control the quality of steamed bread,the effect of steaming time on the quality of fresh and stored steamed bread were investigated.The crystalline structure,thermal properties,pasting quality of starch in steamed bread and the hardness,specific volume and color of the steamed bread were analyzed.The results of the correlatin analyse clearly showed that the steaming time and the physicochemical property of starch in steamed bread has a significant effect on the quality of the steamed bread,especially the color and the specific volume of steamed bread.Analysing comprehensively the quality parameters,the steamed bread with the longer steaming time is more whiter,and the 20 min can be selected as the suitable steaming time for the 50 g steamed bread due to the bigger specific volume.

关 键 词：馒头 蒸制时间 淀粉 品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]