木薯淀粉红糖发糕的工艺优化及品质特性研究  

Process optimization of tapioca starch brown sugar steamed bun and its quality characteristics

作　　者：徐艳 刘星雨[2] 何小龙 钱祥羽[4] 朱文政 周晓燕 XU Yan;LIU Xingyu;HE Xiaolong;QIAN Xiangyu;ZHU Wenzheng;ZHOU Xiaoyan(College of Food Science and Engineering,Yangzhou University,Yangzhou 225100;College of Tourism and Cooking,Yangzhou University,Yangzhou 225100;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225100;NanJing Jinling Technical Vocational College,Nanjing 210000;Shanghai Zhongqiao Vocational and Technical University,Shanghai 200000)

机构地区：[1]扬州大学食品科学与工程学院,扬州225100 [2]扬州大学旅游烹饪学院,扬州225100 [3]中餐非遗技艺传承文化和旅游部重点实验室,扬州225100 [4]南京金陵高等职业技术学校,南京210000 [5]上海中侨职业技术大学,上海200000

出　　处：《中国食品添加剂》2024年第11期41-47,共7页China Food Additives

基　　金：四川省烹饪科学高等学校重点实验室开放基金项目(PRKX201913);扬州市—扬州大学市校合作共建创新科技平台项目(YZ2020267)。

摘　　要：为了改善传统红糖发糕品质,以木薯淀粉、中筋面粉为原料,采用耐高糖酵母发酵,制作木薯淀粉红糖发糕。在单因素试验基础上,以木薯淀粉红糖发糕的感官评价、比容和高径比指数为指标,采用正交实验法优化红糖发糕制作工艺。研究结果表明,木薯淀粉添加量10%,红糖添加量25%,水添加量100%,酵母添加量1.5%时制作的发糕品质最佳,该条件下制作得到的木薯淀粉红糖发糕口感上更加丰富,内部蜂窝结构更加稳定,进一步拓展了木薯淀粉在面制品中的加工应用。In order to improve the quality of traditional brown sugar steamed bun,cassava starch and medium-gluten flour were used as raw materials to produce tapioca starch brown sugar steamed buns by using high-sugar-tolerant yeast fermentation.Single factor experiment,followed by orthogonal design was conducted to optimize steamed bun process.Sensory evaluation,specific volume and height-diameter ratio were used as quality indexes.The results showed that the optimal formula for superior quality of tapioca starch brown sugar steamed buns was as follows:10%tapioca starch,25%brown sugar,100%water,and 1.5%yeast.Under these conditions,the tapioca starch brown sugar steamed buns had a richer texture,a more stable internal honeycomb structure.The study broadens the application of tapioca starch in flour-based products.

关 键 词：单因素试验 正交试验 木薯淀粉 发糕 比容 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS236[轻工技术与工程—食品科学与工程]