牛奶豆渣馒头配方及工艺研究 - 四川旅游学院.pdf

2014 Vol.33 No．11 ·36· China Brewing 1 Serial No．273 Experience Exchanges 牛奶豆渣馒头配方及工艺研究 黄益前，苏 扬*，丁 捷 四川旅游学院食品科学系，四川成都 610100） （ 摘 要：将豆渣用于馒头制作是豆渣应用的一个新途径。采用单因素试验和正交试验，确定豆渣粉与面粉的最佳质量比以及最佳的 工艺条件，并采用感官评价对豆渣馒头品质进行分析。通过正交试验得出牛奶豆渣馒头的最佳配方为面粉与豆渣粉的最佳质量比 80∶20 ，牛奶用量60%，酵母用量1%，砂糖5%，奶粉6%。面团发酵的工艺参数都为温度28 ℃，相对湿度75%，发酵时间30 min，蒸制时间 12 min。 关键词：豆渣馒头；工艺；感官；品质；配方 中图分类号：TS213.2 文献标识码：B 文章编号：0254-5071 （2014）11-0136-04 doi:10.11882/j.issn.0254-5071.2014.11.031 Formula and technology of milk-okara steamed bread HUANG Yiqian, SU Yang*, DING Jie (Department of Food Science, Sichuan Tourism University, Chengdu 610100, China) Abstract: Okara used in steamed bread making is a new approach in the application. Single factor and orthogonal experiment was employed to deter- mine the optimum ratio of okara powder and wheat flour, as well as the optimal process conditions. The bread quality was analyzed by sensory evalu- ation. The optimal formula of steamed bread was determined as follows: wheat flour and okara powder ratio 80 ∶20, milk 60%, yeast 1%, granulated sugar 5%, and milk powder 6%. The technical parameter of fermentation and post-fermentation was temperature 28 ℃, relative humidity 75%, fer- mentation time 30 min and steaming time 12 min. Key words: okara steamed bread; process; sensory evaluation; quality; formula 豆渣为大豆加工成豆腐、豆浆等制品后的副产品。豆 1.2 仪器与设备 渣含丰富的蛋白质、脂肪、纤维素、维生素、微量元素等[1]， YP10002 电子天平：常州宏衡电子仪器厂；NFQ-520 所含热量很少。尤其是其所含的大豆纤维是很理想的膳 压面机：广州赛思达机械设备有限公司；XFA-30发酵箱： [2] 上海红联机械电器制造有限公司；美国厨宝5K5SSWH搅