香菇超微粉馒头的制作及营养成分分析

Preparation of Steamed Bread with Letinous edodes Superfine Powder and Analysis of Its Nutritional Components

将香菇超微粉添加到小麦面粉中蒸制成香菇超微粉馒头,以感官评价和质构分析为检测指标,通过正交试验,探讨香菇超微粉添加量、酵母添加量、水添加量、发酵时间对馒头品质的影响,同时还研究了馒头成型后发酵时间对馒头品质的影响,以期优化香菇超微粉馒头的制作工艺,并对成品馒头进行了营养成分分析。结果表明:香菇超微粉馒头的最佳制作工艺为:添加3%香菇超微粉,1. 2%酵母,50%水,37℃、75%湿度条件下发酵45 min,成型后醒发30 min。与小麦粉馒头相比,该条件下制作的香菇超微粉馒头中的钙、锌、赖氨酸、脯氨酸、氨基酸总和均有提高,分别增加5. 90%、21. 32%、66. 88%、45. 95%、19. 95%。

The Letinous edodes superfine powder was added into wheat flour to prepare steamed bread. Taking sensory evaluation and texture analysis as indexes, the effects of amount of Letinous edodes superfine powder, yeast, water and fermentation time on the quality of steamed bread were studied by orthogonal test. At the same time, the effect of fermentation time after molding on the quality of steamed bread was also studied in order to optimize the processing technology, and the nutritional components of the steamed bread were analyzed. The results showed that the best processing technology of steamed bread with Letinous edodes superfine powder was 3% of Letinous edodes superfine powder, 1.2% of yeast, 50% of water, 45-minute fermentation at 37℃ and 75% humidity,and wake up for 30 min after molding. The steamed bread with Letinous edodes superfine flour had better quality compared with that only with wheat flour,and its total contents of calcium, zinc, lysine, proline and amino acids increased by 5.90%, 21.32%, 66.88%, 45.95% and 19.95%, respectively.