摘要
采用马铃薯生浆和小麦粉为原料制作馒头,对马铃薯生浆馒头加工工艺进行研究。在以比容和质构的结果基础上,以馒头比容为评价指标,利用响应面分析法对30%马铃薯生浆馒头的加工工艺进行优化。结果表明:马铃薯生浆馒头的最佳工艺参数为酵母添加量1.1%、发酵时间70 min、压面次数12次、发酵温度35℃、醒发时间19 min。该条件下制作的馒头比容为2.34 mL/g,相比于未优化的30%马铃薯生浆馒头(2.02 mL/g),工艺优化后馒头的比容明显提高。
Potato pulp and wheat flour were used as raw materials to make steamed bread,and the optimum technological formula of potato pulp steamed bread was studied.Based on the results of single factor with specific volume and texture as indicators,response surface test was used to evaluate the quality of 30%potato pulp steamed bread by using specific volume as inspection index.The results showed that the optimal process parameters of potato pulp steamed bread were as follows:yeast addition 1.1%,fermentation time 70 min,sheeting time 12,fermentation temperature 35℃and proofing time 19 min.The specific volume of steamed bread was 2.34 mL/g under the optimum condition,and optimized steamed bread was significantly improved when comparing with control group(2.02 mL/g).
作者
曹燕飞
李思齐
郝鑫
鲁梅
周陆红
赵升鹏
李宏军
CAO Yan-fei;LI Si-qi;HAO Xin;LU Mei;ZHOU Lu-hong;ZHAO Sheng-peng;LI Hong-jun(School of Applied Chemistry and Food and Medicine,Weifang Engineering Vocational College,Qingzhou,Shandong 262500,China;Weifang academy of agricultural sciences,Weifang,Shandong 261071,China;School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255000,China)
出处
《粮油食品科技》
CAS
CSCD
2023年第1期77-83,共7页
Science and Technology of Cereals,Oils and Foods
基金
科技部“十三五”国家重点研发计划重点专项(2016YFD0401303)。
关键词
马铃薯生浆
馒头
工艺优化
比容
质构
potato pulp
steamed bread
process optimization
specific volume
texture