蒸烤一体机条件下蒸汽量对馒头品质影响

Effect of Steam Quantity on the Quality of Steamed Bread Under the Condition of Integrated Steaming and Baking Machine

本文主要研究了在蒸烤箱可实现的条件下,蒸汽量对馒头烹饪时间、比容和高径比、质构和感官品质的影响。研究表明,随着蒸汽量的增加,蒸制馒头所需的时间先快速下降后缓慢下降;馒头的比容、高径比先增加后无显著变化;馒头的硬度、咀嚼度和胶着性先显著下降后缓慢下降,但后期的缓慢下降不具备显著性,弹性则无显著变化;感官评分总分先上升后下降,总分的差异主要来源于馒头的外观形态、表面色泽、食味、内部组织和气味5个方面。此外,综合所有指标测试结果发现,蒸汽量为10 g/min时馒头的各项指标达到最佳,为馒头的最适蒸汽量。

This paper mainly studied the effects of steam amount on cooking time,specific volume,height diameter ratio,texture and sensory quality of steamed bread under the condition that the steam oven can be realized.The results showed that with the increase of steam quantity,the time required for steaming steamed bread decreased rapidly at first and then slowly;The specific volume and height diameter ratio of steamed bread increased first and then had no significant change;The hardness,chewiness and adhesiveness of steamed bread decreased significantly at first and then slowly,but the slow decline in the later stage was not significant,and the elasticity had no significant change;The total score of sensory score first increased and then decreased.The difference of total score mainly comes from five aspects:appearance,surface color,taste,internal organization and smell of steamed bread.In addition,according to the test results of all indexes,when the steam volume is 10 g/min,the indexes of steamed bread reach the best,which is the optimal steam volume of steamed bread.