魔芋馒头的工艺条件研究  

Study on Technological Conditions of Konjac Steamed Bread

作　　者：程万兴 王勇杰 王富 龙文玲 CHENG Wanxing;WANG Yongjie;WANG Fu;LONG Wenling(Sichuan Tourism University,610100 Chengdu,China;Sichuan Jingjing Food Co.,Ltd.,618000 Deyang Sichuan,China)

机构地区：[1]四川旅游学院,成都610100 [2]四川省旌晶食品有限公司,四川德阳618000

出　　处：《粮食加工》2023年第4期32-36,共5页Grain Processing

基　　金：四川旅游学院校级科研项目(2021SCTUZK72);四川旅游学院校级科研项目(2020SCTU15);四川旅游学院大学生创新训练计划项目(202111552040S)。

摘　　要：以传统馒头制作方法为基础,魔芋精粉作为创新元素,加入藜麦粉和蛋白粉,制成一款低GI且富含膳食纤维和蛋白质的馒头。通过单因素实验和正交实验确定魔芋馒头最佳的配方和工艺流程。经过专业人员感官评价、比容和质构特性的分析,综合得出最佳配方为:中筋粉120 g、魔芋精粉9 g、澄粉12 g、藜麦粉3 g、豌豆蛋白粉6 g、干酵母粉1.1 g、泡打粉0.9 g,发酵时间30 min时,制作的魔芋馒头感官品质和质构特性最佳。In this study,Konjac powder was used as an innovative element,quinoa powder and protein powder were added to make a healthy steamed bread with low GI and rich in dietary fiber and protein.The optimum formulation and technological process of Konjac composite steamed bread were determined by single factor test and orthogonal test.Through the sensory evaluation analysis of professional teachers,specific volume and texture characteristics,the best formula was concluded as follows:wheat flour 120 g,Konjac powder 9 g,wheat starch 12 g,quinoa powder 3 g,pea protein powder 6 g,yeast powder 1.1 g,baking powder 0.9 g.When the fermentation time was 30 min,the sensory quality and texture characteristics of Konjac powder steamed bread are the best.

关 键 词：魔芋精粉 发酵 面团 馒头 质构特性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]