毛竹笋粉馒头的制备及其品质特征研究  

A Study on Preparation and Quality Characteristics of Moso Bamboo Shoot Powder Steamed Buns

作　　者：梁美媛 杨佳洋 赵萌迪 牛付阁[1] 王效灵 李哲 胡新裕 杨金来 杨慧敏 吴良如 潘伟春[1] LIANG Meiyuan;YANG Jiayang;ZHAO Mengdi;NIU Fuge;WANG Xiaoling;LI Zhe;HU Xinyu;YANG Jinlai;YANG Huimin;WU Liangru;PAN Weichun(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;School of Information and Electronic Engineering,Zhejiang Gongshang University,Hangzhou 310018,China;China National Bamboo Research Center,Hangzhou 310012,China;Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization,Hangzhou 310012,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江工商大学信息与电子工程学院,浙江杭州310018 [3]国家林业和草原局竹子研究开发中心,浙江杭州310012 [4]竹林生态与资源利用国家林业和草原局重点实验室,浙江杭州310012

出　　处：《食品与生物技术学报》2024年第10期78-87,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32172245);浙江省自然科学基金项目(LY22C200009);国家林业和草原局竹子研究开发中心合作项目(2022330101005585)。

摘　　要：中国竹笋资源丰富但利用率低。为了提高竹笋利用率,作者以毛竹笋粉为原料,分析不同毛竹笋粉添加量对馒头制备工艺关键参数以及最终产品品质的影响,并开发了一种基于生长区域法和最大熵法的图像分割技术,分析馒头内部气孔分布及其对产品品质的影响。结果表明,毛竹笋粉质量分数为2%时,馒头的综合指标最好。该研究基于计算机视觉算法——图像分割算法,解决了图像中光线明暗程度不均匀的问题,并分析了馒头内部的微观气孔结构,为馒头品质评价提供一种新方法。Bamboo shoots are abundant in China but their utilization rate is low.To enhance the utilization rate of moso bamboo shoots,the author used moso bamboo(Phyllostachys heterocycla(Carr.)Mitford cv.Pubescens)shoots as the raw material,and investigated the impact of varying additions of moso bamboo shoot powder on the key parameters of steamed bun preparation processes and the final product quality.Additionally,an image segmentation technique based on the region-growing method and maximum entropy method was developed to analyze the distribution of pores within the steamed bun and their influence on product quality.The results showed that the steamed buns performed best in terms of overall quality when the moso bamboo shoot powder mass fraction was 2%.This study developed a computer vision algorithm(image segmentation algorithm)to address the issue of uneven light intensity distribution in images,and analyzed the microscopic pore structure inside the steamed buns,providing a novel approach for evaluating the quality of the steamed buns.

关 键 词：毛竹笋粉 馒头 品质 微孔结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]