摘要
为丰富苦荞主食化产品,研究苦荞馍干的配方。在小麦粉的基础上,分别添加未经处理的苦荞生粉和经挤压工艺处理的苦荞熟粉,以加水量、苦荞粉添加量、酵母添加量3个单因素试验为基础,感官评分为响应值,通过响应面法优化苦荞馍干的配方,并对其水分含量、总黄酮含量进行测定。结果表明,各因素对两种馍干感官评分的影响顺序均为:水>苦荞粉>酵母,且苦荞熟粉馍干的感官评分优于苦荞生粉馍干的。选择苦荞熟粉为原料,苦荞馍干配方经响应面法优化后,最佳配方为:苦荞熟粉添加量15%、酵母添加量1.5%、加水量41%,此配方制得苦荞馍干的感官评分为85.5。其水分含量为5.4%,总黄酮含量为0.35 mg/g。
In order to enrich the main food products of tartary buckwheat,the formula of tartary buckwheat dried bun was studied.On the basis of wheat flour,untreated tartary buckwheat flour and extruded tartary buckwheat flour were added respectively.Based on the three single factors tests of water addition,buckwheat flour addition and yeast addition,with sensory score as response value,response surface method was used to optimize the formula of tartary buckwheat dried bun,and the moisture content and total flavonoid content were determined.The results showed that the order of each influence factors on the sensory scores of two kinds of buckwheat dried bun was water addition>tartary buckwheat flour addition>yeas addition,and the sensory score of extruded tartary buckwheat dried bun was better than that of untreated tartary buckwheat dried bun.Selecting extruded tartary buckwheat flour as raw material,the formula of tartary buckwheat dried bun was optimized by response surface methodology.And the best formula was 15%of extruded buckwheat buckwheat flour,1.5%yeast and 41%water.Under the formula,the sensory score of tartary buckwheat dried bun was 85.5 and that had a moisture content of 5.4%and a total flavonoid content of 0.35 mg/g.
作者
胡俊君
李云龙
仪鑫
苏勇
孙元琳
HU Jun-jun;LI Yun-long;YI Xin;SU Yong;SUN Yuan-lin(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China;Institute of Agro-Products Processing Science and Technology,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,Shanxi,China;College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Department of Life Science,Yuncheng University,Yuncheng 044000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第21期75-81,共7页
Food Research and Development
基金
山西省农业科学院科研项目(YCX2017D2206)
国家现代农业(燕麦荞麦)产业技术体系项目(CARS-07-E-2)
山西省重点研发计划重点项目(201903D211006-3)。
关键词
苦荞
挤压工艺
馍干
响应面
总黄酮
tartary buckwheat
extrusion
dried bun
response surface method
total flavonoid
