现代食品科技2017，Vol.33Issue(12)：221-227,7.DOI:10.13982/j.mfst.1673-9078.2017.12.033
营养预制黄米豆包加工工艺研究
Processing Technology of Nutritious-Prepared Millet Bun
摘要
Abstract
In order to develop novel potato food and broaden its applications as well as respond to the nation call of staple potato and promote the development of prepared food,potato flour was used to replace a part of millet flour for the study of the effects of various factors on the quality and processing technology of nutritious-prepared millet bun by using sensory evaluation and texture analysis as the evaluation indexes based on single factor experiment and orthogonal experiment.The results showed that four factors including water volume,percentage of potato flour,flour fineness and water temperature had important influence.The optimal conditions were as follows:amount of potato flour-substitution,10％,formula was potato powder 10.0％,flour fineness,100 mesh,water content,65.0％,water temperature,80 ℃,steaming time,10 min.The product shape,color,skin,taste,flavor,sensory quality and repeatability were good under the condition of the optimum formula with a sensory score of 85.The indexes of physical properties were as follows:hardness,33.82,recovery,0.10,adhesion,1.61,cohesion,0.24,elasticity,2.23,chewing,11.81.关键词
杂粮/预制食品/大黄米/杂粮主食化/马铃薯主食化Key words
miscellaneous grains/prepared food/millet/staple miscellaneous grains/staple potato引用本文复制引用
董小涵,周茜,牛佳卉,付梦琪,赵文阳,赵文..营养预制黄米豆包加工工艺研究[J].现代食品科技,2017,33(12):221-227,7.基金项目
河北省食品科学与工程学科“双一流”建设资金项目(2016SPGCA18) （2016SPGCA18）
河北省科技计划项目(17236405-5) （17236405-5）
