豆粉改良馒头的品质研究  

Study on the Quality of Improved Steamed Bread with Bean Flour

作　　者：吕朝辉 王维军 王宠 辛永强 赵丽 LYU Chaohui;WANG Weijun;WANG Chong;XIN Yongqiang;ZHAO Li(Tianshui Grain and Oil Prevention and Control inspection Center,Tianshui 741000,China;Qingshui Food and Drug Inspection and Testing Center,Tianshui 741000,China;Tianshui Food Inspection and Testing Center,Tianshui 741000,China)

机构地区：[1]天水市粮油防治检验中心,甘肃天水741000 [2]清水县食品药品检验检测中心,甘肃天水741000 [3]天水市食品检验检测中心,甘肃天水741000

出　　处：《食品安全导刊》2025年第3期106-108,共3页China Food Safety Magazine

基　　金：天水市科技支撑计划项目“一种改性馒头的加工工艺及品质研究”(TS-STK-2024A-206)。

摘　　要：为改变传统馒头白度不高、口味单一、易老化变硬等缺陷,本文探索以天然产物大豆粉作为改良剂,制成豆粉改良馒头,在保证馒头天然、绿色、健康的同时提升其营养价值和口感。通过检测改良馒头气味、色泽、食味、弹性、韧性、黏性和比容等品质指标,含水量、pH值理化指标,坚实度、弹性等内部结构指标以及蛋白质含量营养成分指标,评估产品品质。结果表明当大豆粉添加量为2%时,制成的改良馒头白度较高且品质较好,风味独特,营养全面。In order to change the defects of traditional steamed bread,such as low whiteness,single taste,easy aging and hardening,this paper explores a natural product soybean flour improved steamed bread,to ensure the natural,green and healthy while improving its unique nutrition and taste.The quality of the improved steamed bread was evaluated by detecting the quality indicators such as smell,color,taste,elasticity,toughness,viscosity and specific volume,physical and chemical indexes of water content and pH value,internal structure indicators such as firmness and elasticity,and protein content and nutrient composition indicators.The results showed that the improved steamed bread with high whiteness,good quality,unique flavor and comprehensive nutrition was made when the addition of soybean flour was 2%.

关 键 词：大豆粉 馒头 品质 蛋白质 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]