冻藏处理对黑米小麦粉馒头品质影响研究

Influence of Freezing Treatment on Quality of Black Rice Steamed Bread

研究了冻藏处理对黑米小麦粉馒头质构特性及黑米色素含量变化的影响。应用TPA分析测定不同冻藏时间下黑米小麦粉馒头质构指标,通过主成分分析,研究馒头冻藏过程中食用品质变化规律。应用超声波辅助乙醇提取法提取黑米小麦粉馒头色素,并用分光光度法测定色素的吸光度。实验结果表明:随着冻藏时间的延长,黑米小麦粉馒头的食用品质及黑米色素含量均逐渐降低。冻藏处理时间长短影响黑米小麦粉馒头的品质特性。

The influences of freezing treatment on the texture profile properties and the change of pigment of ultra-powder steamed bread of black rice were investigated in the present work. The change of edible quality was studied on the basis of principal component analysis of the texture index of black rice steamed bread obtained by TPA analysis at different frozen storage times. Besides, the pigment of the black rice steamed bread was extracted by ultrasonic-assisted ethanol method and its absorbance value was analyzed by spectrophotometry. The resulties suggest that the quality and the content of pigment gradually reduced with the increase of frozen storage time. The qualities of black rice steamed bread are influenced by the freezing treatment time.