保健型南瓜赤小豆馒头地制作条件研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.2 保健型南瓜赤小豆馒头的制作条件研究 1 2 2 2 方颖 ，高向阳 ，杨汝鸿 ，刘欣 （1.华南农业大学公共基础课实验教学中心，广东广州 510642）（2.华南农业大学食品学院，广东广州 510642） 摘要：以自制南瓜粉，赤小豆粉为原料，在单因素实验基础上，利用正交实验研究了南瓜粉添加量、赤小豆粉添加量、发酵时间、 加水量对制作南瓜赤小豆馒头感官品质的影响，以确定其最佳制作条件，并测定了其理化性质的。最佳制作条件为：南瓜添加量25% ， 赤小豆粉添加量10%，发酵时间3.5 h，加水量50% 。对南瓜赤小豆馒头的质构特性测定的结果表明其硬度测定值明显优于无添加的 白馒头；制作的南瓜赤小豆馒头的南瓜多糖为14.6%，比对照提高了43.0% ；膳食纤维为3.94%，比对照提高了2.31 倍；蛋白质含量 为10.89%，比对照提高了64.3%，实现了在不降低馒头品质的前提下提升产品的营养成分含量。 关键词：南瓜；保健型馒头；南瓜多糖；可溶性膳食纤维；感官评分 文章篇号：1673-9078(2013)2-349-353 Study on the Processing Development of Nutritional Pumpkin red Bean Steamed Bread 1 2 2 2 FANG Ying , GAO Xiang-yang , YANG Ru-hong , LIU Xin ( 1.Center of Experimental Teaching for Common Basic Courses, South China Agricultural University, Guangzhou 510642, China) (2.College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: Processing technology for nutritional pumpkin red bean steamed bread was studied in the article using homemade pumpkin powder and red bean powder as material. On the base of single factor test, the effects of amount of pumpkin powder, amount of red bean powder, fermentation time, amount of water on the sensory quality were studied through the orthogonal test and the physical and chemical properties of the product were investigated. The optimum conditions and combination of these factors were obtained. The optimum processing parameters were as follows: amount of pumpkin powder 5%, amount of red bean powder 10%, fermentation time 15min and amount of water 15%. The quality of Pumpkin red Bean Steamed Brea