马铃薯蒸馍的配方优化

Optimization of the Formula of Potato Steamed Bread

为了开发高含量马铃薯泥主食制品,本文探究了马铃薯泥含量为50%的马铃薯蒸馍的最优配方。以面团发酵特性、蒸馍感官评分、质构和色差等为指标,采用单因素和正交试验优化了马铃薯蒸馍配方。结果表明,随着谷朊粉含量增加,面团比容先增大后减小、宽高比先减小后增大,蒸馍的硬度、胶着度和咀嚼度先减小后增大,感官评分先增大后减小;随着棕榈油和酵母含量增加,面团比容增大、宽高比减小,蒸馍的硬度、胶着度和咀嚼度和感官评分增大。正交试验优化得到蒸馍的最佳配方为:马铃薯薯泥50%、面粉30%、谷朊粉5%、水7%、棕榈油4%、酵母3.5%、小苏打0.2%、盐0.3%,在此条件下得到的马铃薯蒸馍的感官评分为90.50分,蒸馍表面光滑、色泽亮丽均匀、外观挺立饱满并且具有马铃薯香气。本研究结果可为马铃薯主食化加工提供了理论基础。

In order to develop staple foods containing high content mashed potato,the optimal formula of potato steamed bread with 50%mashed potato was explored.The formula of potato steamed bread was optimized by single factors and orthogonal experiment with taking potato dough fermentation characteristics,sensory evaluation,texture and color difference of potato steamed bread as indicators.The results showed that with the increasing of gluten content,the specific volume of dough increased firstly and then decreased,but the width to height ratio decreased initially followed by an increase.The hardness,stickiness and chewiness of potato steamed bread decreased initially,and then increased,while the sensory score increased firstly and then decreased.As palm oil and yeast contents increased,the specific volume of potato dough increased,but the width to height ratio decreased.The hardness,stickiness,chewiness and sensory score of potato steamed bread increased gradually.The optimal formula was obtained as follows:Potato 50%,flour 32%,gluten 5%,water 7.0%,palm oil 4%,yeast 3.5%,baking soda 0.2%,salt 0.3%,in which the sensory score of steamed bread was 90.50 scores,and the potato steamed bread had smooth surface,bright and uniform color,upright and full appearance,and potato aroma.The study could be used as theoretical basis for potato staple food processing.