高添加量紫马铃薯全粉馒头的研制
|
摘要
以紫马铃薯全粉和小麦粉为原料制作馒头,研究不同紫马铃薯全粉添加量对馒头品质的影响。试验结果表明,随着紫马铃薯全粉添加量的增加,馒头的紫色会逐渐加深,并具有较好的薯香味,添加量超过30%时,馒头的比容下降明显,黏性增大,硬度和咀嚼性变大,内部结构变差,馒头的整体品质逐渐下降。在高于30%紫马铃薯全粉添加量的馒头中加入谷朊粉改善馒头品质,制作高添加量紫马铃薯全粉馒头,当紫马铃薯全粉添加量比例为30%、40%、50%时,谷朊粉添加量分别为8%、14%、17%时,馒头的硬度、比容和感官评价都能达到传统小麦粉馒头水平,所制备的馒头品质最佳。
Steamed bread was made from purple potato whole flour(PPWF)-wheat flour blend,and the effects of different PPWF on the quality of steamed bread were studied. Results showed that the purple color of steamed bread gradually deepened with the increase of PPWF proportion,and the steamed bread had a better aroma of potato. When PPWF proportion more than 30 %,the specific volume of steamed bread decreased significantly,with increased viscosity,hardness and chewiness,internal structure became worse,and the quality of steamed bread gradually declined. Added gluten into steamed bread with the additive amount of PPWF proportion more than 30 % to improve the quality of steamed bread. When the proportion of PPWF was 30 %,40 % and 50 %,the additive amount of PPWF was 8 %,14 % and 17 % respectively,the hardness,specific volume and sensory evaluation of steamed bread reached the level of traditional wheat flour steamed bread,the better quality PPWF steamed bread can be made.
Steamed bread was made from purple potato whole flour(PPWF)-wheat flour blend,and the effects of different PPWF on the quality of steamed bread were studied. Results showed that the purple color of steamed bread gradually deepened with the increase of PPWF proportion,and the steamed bread had a better aroma of potato. When PPWF proportion more than 30 %,the specific volume of steamed bread decreased significantly,with increased viscosity,hardness and chewiness,internal structure became worse,and the quality of steamed bread gradually declined. Added gluten into steamed bread with the additive amount of PPWF proportion more than 30 % to improve the quality of steamed bread. When the proportion of PPWF was 30 %,40 % and 50 %,the additive amount of PPWF was 8 %,14 % and 17 % respectively,the hardness,specific volume and sensory evaluation of steamed bread reached the level of traditional wheat flour steamed bread,the better quality PPWF steamed bread can be made.
引文
[1]杨恩琼.中国马铃薯产业化发展之路[J].种子,2007,26(10):90-92
[2]VREUGDENHIL D,VREUGDENHIL D.Potato biology and biotechnology:advances and perspectives[J].Amsterdam the Netherlands Elsevier B,2007,15(10):1016-1020
[3]张靖杰,国鸽,李鹏高.薯类蛋白对人体健康的影响及作用机制研究进展[J].食品安全质量检测学报,2017,8(7):2575-2580
[4]沈晓萍,卢晓黎,闫志农.工艺方法对马铃薯全粉品质的影响[J].食品科学,2004,25(10):108-112
[5]崔倩,蒋益虹,王颖滢,等.紫马铃薯花色苷提取工艺的研究[J].中国粮油学报,2010,25(11):106-109
[6]廉玉姬,夏霖,林光哲.紫色马铃薯Bora valley花青素的提取与含量的测定[J].临沂大学学报,2009,31(6):85-88
[7]杨智勇,李新生,马娇燕,等.紫色马铃薯“黑金刚”中花青苷组分和含量分析[J].食品科学,2013,34(14):271-275
[8]仇菊,刘鹏,孙君茂.彩色马铃薯营养保健功能及其食品开发研究进展[J].食品与机械,2016,32(10):226-229
[9]孙君茂,郭燕枝,苗水清.马铃薯馒头对中国居民主食营养结构改善分析[J].中国农业科技导报,2015,17(6):64-69
[10]GAO Q,LIU C,ZHENG X.Effect of heat treatment of rye flour on rye-wheat steamed bread quality[J].International Journal of Food Science&Technology,2017,53(5):1-10
[11]程晶晶,王军.红小豆超微全粉对馒头品质的影响[J].食品研究与开发,2017,38(17):80-84
[12]刘竟峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,2016,35(2):97-100
[13]付奎,王晓曦,马森,等.损伤淀粉对面团水分迁移及面筋网络结构影响[J].粮食与油脂,2014,10(6):17-22
[14]韩丹丹.面食用酵母发酵特性对比研究[D].郑州:河南工业大学,2014:2-3
[2]VREUGDENHIL D,VREUGDENHIL D.Potato biology and biotechnology:advances and perspectives[J].Amsterdam the Netherlands Elsevier B,2007,15(10):1016-1020
[3]张靖杰,国鸽,李鹏高.薯类蛋白对人体健康的影响及作用机制研究进展[J].食品安全质量检测学报,2017,8(7):2575-2580
[4]沈晓萍,卢晓黎,闫志农.工艺方法对马铃薯全粉品质的影响[J].食品科学,2004,25(10):108-112
[5]崔倩,蒋益虹,王颖滢,等.紫马铃薯花色苷提取工艺的研究[J].中国粮油学报,2010,25(11):106-109
[6]廉玉姬,夏霖,林光哲.紫色马铃薯Bora valley花青素的提取与含量的测定[J].临沂大学学报,2009,31(6):85-88
[7]杨智勇,李新生,马娇燕,等.紫色马铃薯“黑金刚”中花青苷组分和含量分析[J].食品科学,2013,34(14):271-275
[8]仇菊,刘鹏,孙君茂.彩色马铃薯营养保健功能及其食品开发研究进展[J].食品与机械,2016,32(10):226-229
[9]孙君茂,郭燕枝,苗水清.马铃薯馒头对中国居民主食营养结构改善分析[J].中国农业科技导报,2015,17(6):64-69
[10]GAO Q,LIU C,ZHENG X.Effect of heat treatment of rye flour on rye-wheat steamed bread quality[J].International Journal of Food Science&Technology,2017,53(5):1-10
[11]程晶晶,王军.红小豆超微全粉对馒头品质的影响[J].食品研究与开发,2017,38(17):80-84
[12]刘竟峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,2016,35(2):97-100
[13]付奎,王晓曦,马森,等.损伤淀粉对面团水分迁移及面筋网络结构影响[J].粮食与油脂,2014,10(6):17-22
[14]韩丹丹.面食用酵母发酵特性对比研究[D].郑州:河南工业大学,2014:2-3