保健馒头制作工艺研究.pdfVIP

安徽农业科学。JournalofAnhuiA ．Sci．2009，37(15)：7192—7194 责任编辑 王云平 责任校对 傅真治 保健馒头制作工艺研究 胡志霞 ，杨国堂2(1．河南郑州旅游职业学院，河南郑州45(1oo9；2．河南科技学院，河南新乡4530o3) 摘要 [目的]为研制营养丰富的绿色保健食品提供理论依据。[方法]在发酵面团中添加适量的仙人掌汁、砂仁汁和柠檬酸制作保健 馒头。[结果]在250g面粉中加入50g仙人掌汁、30g砂仁汁蒸制的馒头色泽、弹性不佳，表面不光滑；加入70g仙人掌汁时馒头的弹性 延伸性不好 ；加入9og仙人掌汁时，馒头的弹性佳 ，表面光滑。加入25g砂仁汁时馒头的结构好，异味较小；加入30和35g砂仁汁时馒 头的比容较大，弹性较好，但馒头中有异味。加入0．6％柠檬香精时馒头的比客 气味改良和口感比较好。影响馒头品质的因素为：砂 仁汁仙人掌汁柠檬酸。最好的组合为：面粉250g+仙人掌汁9og+砂仁汁25g+柠檬香精o．6％。[结论]该研究为药食资源的综 合开发奠定了基础。 关键词 仙人掌；砂仁 ；馒头；保健食品 中图分类号 Ts294 文献标识码 A 文章编号 0517—6611(2OO9)15—07192—03 ResearchoRⅡ MakiJlgTedmo~ ofHealthSteamedBreads HU刁I【i-xiaetal (：~engzhouVocationalCollegeofTcxtrism，Zhengzhou，Henan450009) Abstract [Objective]111。purposewastosupplytheoreticalbasisforproducinghealthfoodswihtabundantnutrition．M【ehtodJSomecactusjuice，alno- mllmjuieeandcitricaeidwereaddedintofermentoddoughofrmakinghealthsteamedbread．1Resultl1hecolorandelasticityofsteamedbreadsmadefrom 250gflouraddedwiht50gcactusjuiceand30ganlonlllnliuicewerebadnadtheirsurfacewasnotsnaooth；whentheadditionamountofcactusjuicewas 70g，hteelasticextensibilityofsteamedbreadswas bad；whenhteadditionamountofcactusiuice was90g，hteelasticityofsteamedbreadswas gocdand hteirsurfaceswere SlUOOth．WhentheadditionamountofalTIOITKnTIiuicewas25g，htestnlctures ofsteamedbreadsweregoodnadhterewas lesspeculiar smellinhtesteanaedbreads；whentheadditionamountsofalno~iulnjuicewere30nad35g，thespecificcapacitiesofsteamedbreadswere l,~ ernadhteir elasticiytwas good ，buttherewas peculiarsme llinhtesteamedbreads．Whenhteadditionamountoflemonessencewas 0．6％，htespecfiicacpacities， smellin-~revementsnadITIOHtl1feelsofsteamedbreadswerebetter． einfluencing factorsofsteamedbreadqualitywereas follows：amomunljuice exftc． tusiuice citricac讨．Thebestocmbinationwasflour250g+cactusjuice90g+aluomuI／ljulce25 g+lel／lOBessence0．6％．1ConclusionJThere— searchtayod afoundationforhtenitegrateddevelopmentofdrugnadfood13E,SOUl~es． Key