山西农业大学学报（自然科学版）2019，Vol.39Issue(3)：43-49,7.DOI:10.13842/j.cnki.issn1671-8151.201809034
高粱馒头生产工艺的研究
The process optimization of the sorghum steamed bread
摘要
Abstract
[Objective]In order to standardize the producing process of steamed sorghum bread (SSB)and provide public with nutritional and healthy SSB,the optimal condition of SSB production process was determined.[Methods]The im-pact of the proportion of sorghum flour,yeast,and water,as well as the first and second fermentation time on SSB quality was studied using the single factor tests and the response surface method.[Results]Results showed that the op-timal producing condition were as following:24% the sorghum flour,0.77% yeast,41% water,first fermentation for 3 hours,and second fermentation for 3 1 minutes.Under these conditions,the sensory score of products was the high-est (82.6)and the SSB quality was best.The total flavonoid content in the sorghum steamed bread was 2.4×10-3 mg/g that was 26.64 times higher than that of steamed wheat bread.The adhesion,elasticity,and cohesion of SSB were sim-ilar to the common steamed wheat bread,but the hardness,chewiness,and viscosity levels were increased.[Conclu-sion]The sorghum steamed bread had smooth surface and natural reddish-brown color,with uniform and delicate stomatal,and unique sorghum flavor.The products had moderate toughness with tasty and non-sticking features.SSB can effectively provide enough total flavonoids required for human health.关键词
高粱馒头/工艺优化/品质Key words
Steamed sorghum bread/Optimization of producing process/Quality分类
轻工纺织引用本文复制引用
朱俊玲,杨婉琳,柳青山..高粱馒头生产工艺的研究[J].山西农业大学学报（自然科学版）,2019,39(3):43-49,7.基金项目
国家自然科学基金项目(41271507) （41271507）
山东省自然科学基金项目(ZR2017BD032) （ZR2017BD032）
