高粱馒头生产工艺的研究
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摘要
[目的]规范高粱馒头的生产,方便大众购买营养健康的高粱馒头,对高粱馒头生产工艺进行了研究。[方法]运用单因素试验及响应面优化法研究了高粱粉的比例、酵母添加量、水的使用量以及第二次发酵的发酵时间对高粱馒头的制作的影响。[结果]结果表明,高粱粉的比例为24%,酵母的添加量为0.77%,水的添加量为41%,第二次发酵时间为31min时,高粱馒头感官得分最高82.6分,品质最佳。高粱面馒头中的总黄酮含量约为2.4×10-3 mg·g-1,是白面馒头的26.64倍。高粱馒头与普通馒头的粘附性、弹性、内聚性相差不大,而高粱馒头硬度、咀嚼性和粘性有所增加。[结论]制成的高粱馒头表面光滑,呈现自然的红棕色,具有均匀且细腻的气孔和独特的高粱风味,入口咬劲适中且无颗粒感,爽口且不粘牙。食用高粱馒头可以有效地提高人体对总黄酮的摄入量。
[Objective]In order to standardize the producing process of steamed sorghum bread(SSB)and provide public with nutritional and healthy SSB,the optimal condition of SSB production process was determined.[Methods]The impact of the proportion of sorghum flour,yeast,and water,as well as the first and second fermentation time on SSB quality was studied using the single factor tests and the response surface method.[Results]Results showed that the optimal producing condition were as following:24%the sorghum flour,0.77%yeast,41% water,first fermentation for3 hours,and second fermentation for 31 minutes.Under these conditions,the sensory score of products was the highest(82.6)and the SSB quality was best.The total flavonoid content in the sorghum steamed bread was 2.4×10-3 mg/g that was 26.64 times higher than that of steamed wheat bread.The adhesion,elasticity,and cohesion of SSB were similar to the common steamed wheat bread,but the hardness,chewiness,and viscosity levels were increased.[Conclusion]The sorghum steamed bread had smooth surface and natural reddish-brown color,with uniform and delicate stomatal,and unique sorghum flavor.The products had moderate toughness with tasty and non-sticking features.SSB can effectively provide enough total flavonoids required for human health.
[Objective]In order to standardize the producing process of steamed sorghum bread(SSB)and provide public with nutritional and healthy SSB,the optimal condition of SSB production process was determined.[Methods]The impact of the proportion of sorghum flour,yeast,and water,as well as the first and second fermentation time on SSB quality was studied using the single factor tests and the response surface method.[Results]Results showed that the optimal producing condition were as following:24%the sorghum flour,0.77%yeast,41% water,first fermentation for3 hours,and second fermentation for 31 minutes.Under these conditions,the sensory score of products was the highest(82.6)and the SSB quality was best.The total flavonoid content in the sorghum steamed bread was 2.4×10-3 mg/g that was 26.64 times higher than that of steamed wheat bread.The adhesion,elasticity,and cohesion of SSB were similar to the common steamed wheat bread,but the hardness,chewiness,and viscosity levels were increased.[Conclusion]The sorghum steamed bread had smooth surface and natural reddish-brown color,with uniform and delicate stomatal,and unique sorghum flavor.The products had moderate toughness with tasty and non-sticking features.SSB can effectively provide enough total flavonoids required for human health.
引文
[1]冯艺飞,李文钊,王未,等.响应面法优化高粱混粉馒头的制作工艺[J].食品科技,2018,43(1):150-156.
[2]孔峰,王岚,陈洪章.汽爆高粱全粉馒头的研制[J].食品工业科技,2018,39(15):200-204.
[3]徐雪娣,关倩倩,李宁,等.适合糖尿病患者食用的高粱山药馒头研发[J].粮油食品科技,2017,25(6):5-9.
[4]王岩.玉米高粱馒头的研制[J].粮食与饲料工业,2008(11):18-19.
[5]邓蕾雅,黄仕贤.灵山工商局查处三宗假“高粱馒头”[N].广西日报,2011-06-06002.
[6]孙祥祥,刘长虹,张煌.杂粮馒头的开发与发展前景[J].粮食科技与经济,2017,42(5):61-64.
[7]刘娟,潘志芬,李俏,等.青稞全麦馒头的营养、质构及体外淀粉水解特性[J].应用与环境生物学报,2018(3):1-13.
[8]拱姗姗.醒发工艺对馒头品质影响研究[D].郑州:河南工业大学,2017.
[9]苏利.加工工艺对馒头品质的影响研究[D].天津:天津科技大学,2017.
[10]王大一,温纪平.一次发酵和二次发酵馒头中挥发性风味物质比较[J].河南工业大学学报(自然科学版),2015,36(2):58-61.
[11]汪姣.杂粮馒头的制作及其品质特性分析[D].合肥:安徽农业大学,2012.
[12]陈东升,张艳,何中虎,等.不同加水量对北方馒头加工品质影响的研究[J].作物学报,2005,31(6):730-735.
[13]白建民,刘长虹,徐婧婷.醒发时间对馒头品质的影响[J].粮食科技与经济,2010,35(2):54-56.
[14]汪磊,李飞,朱波,等.莜麦馒头配方研究[J].中国粮油学报,2013,28(1):27-30.
[15]许芳溢,李五霞,吕曼曼,等.苦荞馒头抗氧化品质、体外消化特性及感官评价的研究[J].食品科学,2014,35(11):42-47.
[2]孔峰,王岚,陈洪章.汽爆高粱全粉馒头的研制[J].食品工业科技,2018,39(15):200-204.
[3]徐雪娣,关倩倩,李宁,等.适合糖尿病患者食用的高粱山药馒头研发[J].粮油食品科技,2017,25(6):5-9.
[4]王岩.玉米高粱馒头的研制[J].粮食与饲料工业,2008(11):18-19.
[5]邓蕾雅,黄仕贤.灵山工商局查处三宗假“高粱馒头”[N].广西日报,2011-06-06002.
[6]孙祥祥,刘长虹,张煌.杂粮馒头的开发与发展前景[J].粮食科技与经济,2017,42(5):61-64.
[7]刘娟,潘志芬,李俏,等.青稞全麦馒头的营养、质构及体外淀粉水解特性[J].应用与环境生物学报,2018(3):1-13.
[8]拱姗姗.醒发工艺对馒头品质影响研究[D].郑州:河南工业大学,2017.
[9]苏利.加工工艺对馒头品质的影响研究[D].天津:天津科技大学,2017.
[10]王大一,温纪平.一次发酵和二次发酵馒头中挥发性风味物质比较[J].河南工业大学学报(自然科学版),2015,36(2):58-61.
[11]汪姣.杂粮馒头的制作及其品质特性分析[D].合肥:安徽农业大学,2012.
[12]陈东升,张艳,何中虎,等.不同加水量对北方馒头加工品质影响的研究[J].作物学报,2005,31(6):730-735.
[13]白建民,刘长虹,徐婧婷.醒发时间对馒头品质的影响[J].粮食科技与经济,2010,35(2):54-56.
[14]汪磊,李飞,朱波,等.莜麦馒头配方研究[J].中国粮油学报,2013,28(1):27-30.
[15]许芳溢,李五霞,吕曼曼,等.苦荞馒头抗氧化品质、体外消化特性及感官评价的研究[J].食品科学,2014,35(11):42-47.
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