熟豆豆浆馒头加工工艺优化及营养成分分析

Process Optimization and Nutrition Component Analysis on Ripen Soybean Milk Steamed Bread

以大豆和富强高筋小麦粉为主要原料,利用胶体磨将煮熟的大豆和煮豆水研磨成豆浆,再与小麦粉混合后制成熟豆豆浆馒头。采用单因素试验和正交试验设计优化熟豆豆浆馒头加工工艺,利用SPSS 18.0软件对馒头的感官评分进行分析。结果得出最佳工艺参数为:熟豆豆浆添加量为60%、酵母粉添加量为2%、发酵时间为90min、醒发时间为5 min,在此条件下生产的熟豆豆浆馒头感官评分最高,同时大豆和小麦粉混合后使得蛋白质、脂肪、粗膳食纤维、氨基酸总量和氨基酸评分均高于小麦富强粉,从而提高了馒头的营养价值。熟豆豆浆馒头的推广可以改善我国居民的饮食结构,为落实《国民营养计划(2017—2030年)》提供新的途径。

Steamed bread was produced by soybean and high gluten wheat flour as the main raw materials,the use of colloid mill to make soymilk by boiling soybeans and water,and then mixed with wheat flour to make steamed bread.We optimized processing technology of ripen soybean milk steamed bread by single factor test and orthogonal design test,used SPSS 18.0 software to analyze the sensory score of steamed bread.The results showed that the best processing parameters were as follwes:the amount of ripen soybean milk 60%,the amount of yeast powder 2%,the fermentation time 90 min and the waking up time 5 min,the sensory score of the ripen soybean milk steamed bread was the highest with these conditions,and the contents of protein,fat,crude fibre,total amino acid and amino acid score behind the mixed soybean and wheat flour were higher than whose of the wheat rich flour,so the nutritional value of steamed bread was improved.The promotion of ripen soybean milk steamed bread will improve the dietary structure of Chinese residents and provide a new way to implement the National Nutrition Plan.