三黑杂粮营养馒头最佳配方研究  

Research on the Best Formula the Nutrition Steamed Buns with Three Black Coarse Grains

作　　者：罗文[1] 李奕萱 曾珍 鲁璐 龙文玲 LUO Wen;LI Yixuan;ZENG Zhen;LU Lu;LONG Wenling(Sichuan Tourism University,610100 Chengdu,China;Jingjing Food Company,618000 Deyang Sichuan,China)

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

出　　处：《粮食加工》2024年第2期54-58,共5页Grain Processing

基　　金：四川旅游学院科研项目(22SCTUTP02)——四川小吃标准化及创新性研究团队的阶段性成果。

摘　　要：在传统白面馒头的制作基础上,通过添加黑米粉、膨化黑豆粉和熟黑芝麻粉研制三黑杂粮营养馒头。在单因素试验基础上选取试验因素和水平,根据Box-Benhnken的试验设计原理,采用三因素三水平的响应面分析法获得最佳配方。结果表明:以小麦粉100 g为基准,黑米粉添加量20%、膨化黑豆粉添加量4%、熟黑芝麻粉添加量10%为最优值。此条件下制成的馒头色泽黑亮、质地暄软、口味香浓,市场应用前景良好。On the basis of traditional white flour steamed buns,the nutritional steamed buns with three black grains was developed by adding black rice powder,puffed black bean powder and cooked black sesame powder.On the basis of single factor experiments,experimental factors and levels were selected,and according to Box Benhnken's experimental design principle,the optimal formula was obtained using a response surface analysis method of three factors and three levels.The results showed that based on 100 g wheat flour,20%black rice powder,4%puffed black bean powder,10%cooked black sesame powder were optimal addition,The steamed buns prepared under this condition will have a good market prospect with bright black color,soft texture and fragrant taste.

关 键 词：黑米粉 膨化黑豆粉 熟黑芝麻粉 响应面分析 营养馒头 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]