红曲茯苓馒头的研制

Development of functional steamed bread with Poria cocos and kojic rice

将不同比例的红曲米和茯苓添加至馒头中,对其色度、质构和感官特性进行了测定,并通过正交试验确定红曲茯苓馒头制作的最佳条件。结果表明:添加红曲米粉后,随着红曲米粉添加量的增加,馒头L*值和白度值逐渐降低;a*值逐渐增加后趋于稳定;当添加量为0.5%时b*值最大,馒头比容、结构、弹韧性等方面无明显变化。添加茯苓粉后,馒头的回复性、内聚性、弹性逐渐降低。随着加水量的增加,馒头的比容逐渐增大,感官评分先增大后降低。最终由正交试验确定茯苓红曲保健馒头的最佳工艺配方为:红曲米粉0.3%,茯苓粉10%,加水量95%,在此条件下制作的馒头比容为1.8×10-3 m3/kg,外观、色泽、结构、弹韧性、黏性评分均较高,且具有茯苓独特的香味,感官综合评分最高。

Kojic rice （Hongqu） and Poria cocos were ground into powders and added with different addition during steamed bread （Mantou） process. The color, texture and sensory evaluation properties of steamed bread were analyzed and the optimal conditions were determined through orthogonal experiment. The results showed that with the increasing addition of kojic rice powder, L＊ and whiteness （W,） value of steamed bread significantly decreased, however a＊ value raised and then tended to be stable, when the addition was 0.5%, b＊ value was the maximum. The specific volume, structure, springiness and toughness had no significantly differences among all the tested samples. Moreover, with increased P. cocos powder addition, whiteness, resilience, cohesion and springiness of the final products significantly decreased. The specific volume increased with increasing water addition, however, the sensory evaluation scores first increased and then decreased. The optimal steamed bread formula was determined as follows： kojic rice powder 0.3%, P. cocos addition 10% and water 95%. The specific volume was 1.8×10^-3 m^3/kg, and the steamed bread got high scores of appearance, color, structure, springiness and toughness and adhesiveness with special P. cocos smell.