无麸质板栗馒头品质改良剂的配方优化  

Formula optimization of quality improver for gluten-free chestnut steamed bun

作　　者：杨晓聪 胡文静 李世卓 马曾静 李坤 YANG Xiao-cong;HU Wen-jing;LI Shi-zhuo;MA Zeng-jing;LI Kun(College of Food Science and Technology,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食与油脂》2025年第3期41-47,共7页Cereals & Oils

基　　金：河南省自然科学基金面上项目(242300420173);河南省科技攻关项目(242102230129);河南省高等学校重点科研项目计划(23A550015);西南林业大学开放基金(2021-KF08);信阳农林学院国家级科研项目培育基金项目(pyjj20230105);信阳农林学院科技创新团队(XNKJTD-001)。

摘　　要：针对无麸质板栗馒头在加工过程中存在持气性差、不易成型等问题,探究了乳清蛋白、α-淀粉酶、黄原胶、单甘酯对无麸质板栗馒头品质的影响。在单因素试验的基础上,以比体积和感官评分作为响应值,采用响应面法进行复合改良剂配方优化,并测定其消化特性。结果表明:无麸质板栗馒头复合改良剂的最佳配方为以大米粉和板栗粉混合粉质量为基准,乳清蛋白添加量20.00%、α-淀粉酶添加量0.45%、黄原胶添加量1.50%、单甘酯添加量0.30%。在此配方下,无麸质板栗馒头的感官评分为73.40±0.50,比体积为(2.73±0.05)mL/g。通过体外消化测定得到优化后的馒头快消化淀粉(RDS)含量为62.64%±0.45%,慢消化淀粉(SDS)含量为20.17%±0.49%,抗性淀粉(RS)含量为17.19%±0.54%。To solve the problems of poor texture and poor shape in the processing of gluten-free chestnut steamed buns,the effects of whey protein,α-amylase,xanthan gum,and monoglyceride on the quality of gluten-free chestnut steamed buns were studied.Based on single factor experiments,the response surface methodology was used to optimize the formula of composite improver taking specific volume and sensory score as response values,and the digestion properties were determined.The results showed that the optimal formula of the gluten-free chestnut steamed buns composite improver was based on the mass of rice flour and chestnut flour,whey protein addition 20.00%,α-amylase addition 0.45%,xanthan gum addition 1.50%and monoglyceride addition 0.30%.Under this formula,the sensory score of gluten-free chestnut buns was 73.40±0.50,specific volume was(2.73±0.05)mL/g.According to in vitro digestion assay,the optimized steamed buns had 62.64%±0.45%of RDS,20.17%±0.49%of SDS and 17.19%±0.54%of RS.

关 键 词：无麸质 板栗馒头 响应面法 复合改良剂 体外消化特性 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]