中国食品添加剂2024，Vol.35Issue(5)：250-257,8.DOI:10.19804/j.issn1006-2513.2024.5.027
发酵豆渣添加量对馒头品质影响研究
Effect of fermented soybean dregs on the quality of steamed buns
摘要
Abstract
Fermented soybean dreg,known for its high nutritional value,can improve the nutritional value of steam buns when incorporated into the receipt.Its effect on the quality of steamed buns such as whiteness,color,physicochemical properties,textural and sensory were investigated.The results showed when fermented soybean dreg was added within 30%of the total ingredients,the steamed bun's sensory score was greater than 70 points,and the steamed bun's whiteness,color,height-to-diameter ratio and texture characteristics were within the acceptable ranges.When fermented soybean dreg was added within 10%,its less effect on the quality of steamed buns was observed,and the fermentation activity of steamed bun dough and the quality of the steamed buns were even better.The quality of steamed buns decreased as the addition amount of soybean dreg increased.Therefore,using certain amount of fermented soybean dregs as raw materials for steamed buns is an effective way to improve the utilization rate of fermented soybean dregs.关键词
发酵豆渣/添加量/馒头/质构特性/感官品质Key words
fermented soybean dregs/addition amount/steamed buns/textural properties/sensory qualities分类
轻工纺织引用本文复制引用
叶双灵,丘苑新,湛斯域,黄小璐,李存港,余倩,张雪莲..发酵豆渣添加量对馒头品质影响研究[J].中国食品添加剂,2024,35(5):250-257,8.基金项目
2022年梅州特色现代农业产业人才振兴计划项目(NYRC202203071) （NYRC202203071）
2022年兴宁市科技计划项目(2022A12) （2022A12）
