三黑杂粮营养馒头最佳配方研究
Research on the Best Formula the Nutrition Steamed Buns with Three Black Coarse Grains
罗文 1李奕萱 1曾珍 2鲁璐 1龙文玲2
作者信息
- 1. 四川旅游学院,成都 610100
- 2. 旌晶食品有限公司,四川 德阳 618000
- 折叠
摘要
在传统白面馒头的制作基础上,通过添加黑米粉、膨化黑豆粉和熟黑芝麻粉研制三黑杂粮营养馒头.在单因素试验基础上选取试验因素和水平,根据Box-Benhnken的试验设计原理,采用三因素三水平的响应面分析法获得最佳配方.结果表明:以小麦粉 100 g为基准,黑米粉添加量 20%、膨化黑豆粉添加量 4%、熟黑芝麻粉添加量 10%为最优值.此条件下制成的馒头色泽黑亮、质地暄软、口味香浓,市场应用前景良好.
Abstract
On the basis of traditional white flour steamed buns,the nutritional steamed buns with three black grains was developed by adding black rice powder,puffed black bean powder and cooked black sesame powder.On the basis of single factor experiments,experimental factors and levels were selected,and according to Box Benhnken's experimental design principle,the optimal formula was obtained using a response surface analysis method of three factors and three levels.The results showed that based on 100 g wheat flour,20% black rice powder,4% puffed black bean powder,10% cooked black sesame powder were optimal addition,The steamed buns prepared under this condition will have a good market prospect with bright black color,soft texture and fra-grant taste.
关键词
黑米粉/膨化黑豆粉/熟黑芝麻粉/响应面分析/营养馒头Key words
black rice powder/puffed black bean powder/cooked black sesame powder/response surface methodology/nutrition steamed buns引用本文复制引用
基金项目
四川旅游学院科研项目(22SCTUTP02)
出版年
2024
NETL
NSTL
万方数据