超声功率对芋头生浆面团及馒头品质的影响  

Effect of ultrasonic power on the quality of taro pulp dough and steamed bread

作　　者：李月明 李宏军[1] 任志秋 宋佳琳 韩风 LI Yueming;LI Hongjun;REN Zhiqiu;SONG Jialin;HAN Feng(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255000,China;Heilongjiang Jiaotong Polytechnic,Harbin,Heilongjiang 150000,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000 [2]黑龙江交通职业技术学院,黑龙江哈尔滨150000

出　　处：《食品与机械》2025年第2期49-55,共7页Food and Machinery

基　　金：山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(编号:2023TZXD004)。

摘　　要：[目的]获得高品质的芋头生浆馒头。[方法]使用超声辅助芋头生浆面团发酵,探究超声功率(300~500 W)对面筋蛋白二级结构,面团的拉伸特性、流变学特性,馒头的比容、质构和色差的影响。[结果]超声处理改善了芋头生浆面团的拉伸和流变学特性,降低了游离巯基含量,并提高了面筋网络结构有序性和稳定性,馒头的比容、表观和质构特性也优于对照组。当超声功率为450 W时,面团呈现出最佳黏弹性,游离巯基含量下降了30.51%,馒头比容提高了8.79%,硬度降低了21.61%,馒头表皮光滑,馒头瓤空隙小而均匀。[结论]超声处理可以改善芋头生浆面团的加工特性,超声功率为450 W时改善效果最佳。[Objective]To obtain high-quality taro pulp steamed bread.[Methods]Ultrasound was used to assist the fermentation of taro pulp dough,and the effects of ultrasonic power(300~500 W)on the secondary structure of gluten protein,extensional properties of dough,rheological properties,specific volume,texture,and color difference of steamed bread were investigated.[Results]Ultrasonication improved the extensional and rheological properties of taro pulp dough,reduced the free sulfhydryl content,and enhanced the order and stability of the gluten network structure.The specific volume,appearance,and textural properties of the steamed bread were also superior to those of the control group.When the ultrasonic power was 450 W,the dough showed optimal viscoelasticity,the free sulfhydryl content decreased by 30.51%,the specific volume of the steamed bread increased by 8.79%,and the hardness decreased by 21.61%.The surface of the steamed bread was smooth,and the inner texture was small and uniform in voids.[Conclusion]Ultrasonic treatment can improve the processing characteristics of taro pulp dough,with the best improvement observed at an ultrasonic power of 450 W.

关 键 词：超声 芋头生浆 面团 馒头 品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]