高粱乌米-小麦复合馒头加工工艺优化  

Optimization of Processing Technology of Sporisorium Reilianum and Wheat Compound Steamed Bread

作　　者：翁霞 温爽 WENG Xia;WEN Shuang(College of Chemistry and Life Sciences,Anshan Normal University,Anshan Liaoning 114007,China;Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules,Anshan Liaoning 114007,China)

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007 [2]辽宁省天然产物活性分子开发及利用重点实验室,辽宁鞍山114007

出　　处：《鞍山师范学院学报》2024年第6期53-58,共6页Journal of Anshan Normal University

基　　金：辽宁省天然产物活性分子开发及利用重点实验室科研项目(LZ202308);国家级大学生创新创业训练计划项目(202110169024).

摘　　要：为增加杂粮馒头种类、提高高粱乌米食疗价值,研制一款富硒且风味独特的馒头.以比容为主要参考指标,结合感官评价,采用单因素实验和正交实验研究乌米粉添加量、酵母添加量、发酵时间、醒发时间对馒头品质的影响,确定高粱乌米-小麦复合馒头的最佳工艺条件.结果表明:以200 g高粱乌米-小麦复合粉为基准,当乌米粉添加量20%、酵母添加量1.00%、发酵时间60 min、醒发时间15 min时,所得馒头品质较好,具有乌米香味,营养价值较高.In order to increase the variety of coarse grain steamed bread and improve dietary therapy value of sporisorium reilianum,a steamed bread rich in selenium with unique flavor is developed.With specific volume as the main reference index,combined with sensory evaluation,through single factor and orthogonal experiments,the effects of addition of sporisorium reilianum,yeast,fermentation time,and proofing time on the quality of steamed bread were studied to determine the best technological conditions of sporisorium reilianum and wheat steamed bread.The results showed that with 200 g sporisorium reilianum and wheat composite flour as the benchmark,the optimum processing condition of sporisorium reilianum steamed bread was as follows:20%addition of sporisorium reilianum,1.00%addition of yeast,fermentation time of 60 min,and proofing time of 15 min.Under these conditions,sporisorium reilianum steamed bread had good quality,rich sporisorium reilianum flavor,and high nutritional value.

关 键 词：高粱乌米 小麦 馒头 比容 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]