摘要
利用筛分法将香菇粉筛分为100~130、130~200、200目以上3个粒度区间,分别添加到小麦面粉中制成馒头,对馒头的物理性状、感官评价、质构特性、营养成分进行分析,探讨香菇粉粒度对馒头品质及营养的影响。结果表明:随着香菇粉粒度的减小,馒头物理性状、品质、营养成分均发生变化,具体表现为馒头的比容降低,色泽偏黄偏亮,硬度增大,咀嚼度增大,硬化速率增大,感官综合评分升高;馒头中钙、赖氨酸、脯氨酸、氨基酸总量、必需氨基酸总量均有所提高。综合以上结果,200目以上的香菇粉适合添加到小麦粉中用来制作馒头。
Lentinus edodes powder was sifted into three granularity ranges of 100~130 mesh, 130~200 mesh and more than 200 mesh by sieving method. They were added into wheat flour respectively to make steamed bread. The physical properties, sensory evaluation, texture characteristics and nutrient components of steamed bread were analyzed, and the effect of granularity of Lentinus edodes powder on steamed bread quality and nutrition was discussed. The results showed that the physical properties, quality and nutrient composition of steamed bread changed with the decrease of the particle size of Lentinus edodes powder, which was manifested by the decrease of specific volume, the yellowish and bright color, and the increase of hardness, chewiness, hardening rate and sensory comprehensive score;the content of calcium, zinc, lysine, proline, total amino acids and total essential amino acids in steamed bread were also increased somewhat. In conclusion, more than 200 meshes of Lentinus edodes powder was optimum for added into wheat flour to make steamed bread.
作者
张剑
王文亮
崔文甲
弓志青
王延圣
贾凤娟
宋莎莎
Zhang Jian;Wang Wenliang;Cui Wenjia;Gong Zhiqing;Wang Yansheng;Jia Fengjuan;Song Shasha(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China)
出处
《山东农业科学》
2019年第5期139-143,共5页
Shandong Agricultural Sciences
基金
山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-08)
山东省农业科学院农业科技创新工程项目(CXGC2017B06)
关键词
香菇
粒度
馒头
感官评价
质构
Lentinus edodes
Granularity
Steamed bread
Sensory evaluation
Texture
