馒头的实验室制作及品尝评价新方法.pdfVIP

1998 年 4 月 中国粮油学报 V o l. 13,N o. 2 第 13 卷第 2 期　　　　　　　Jou rnal of the Ch inese Cereals and O ils A ssociation 　　　　　　 A p r. 1998 馒头的实验室制作及品尝评价新方法注 王乐凯　赵乃新　程爱华　兰　静 (农业部谷物及制品质量监督检验测试中心, 哈尔滨市南岗学府路 386 号　150086) 摘　要　馒头的实验室制作及品尝评价, 能真实客观的反映小麦的食用品质。本试验根据我国馒头特有制作 工艺, 研究出一种重现性好、制作简便以及无需昂贵实验设备, 可连续进行实验室馒头制作和感观品尝评价的方 法。本方法在制作工艺和品尝过程中, 采用了适量呛粉、加碱中和以及趁热品尝等步骤, 使其更接近我国实际馒头 的制作和食用习惯, 较真实地反映出小麦面粉食用品质水平。 关键词　馒头　实验室制作　品尝 A L abo rato ry P rocessing P rocedu re and Q uality Evaluation System fo r Ch inese Steam ed B read 　 　 　 W ang L ekai Zhao N aix in Cheng A ihua L an jing (Q uality Superviso ry In spection and Evaluation Cen tre fo r Cereals and , , 　150086) T heir P roducts M in istry of A gricu ltu re H aerb in Abstract　Steam ed b read m ak ing and sco ring can ob jectively reflect the quality of w heat. Based on the steam ed b read m ak ing p rocedu re comm on ly u sed in Ch ina, a rep roducib le and p ractical steam ed b read m ak ing . p rocedu re w as developed study th is T he sco ring system estab lished each quality param eter to reflect con sum er p reference in Ch ina. T he featu res of the steam ed b read m ak ing p rocedu re and sco ring system are as fo llow s: adding 10% flou r in to ferm en ted dough by rem ix ing; u sing N aHCO 3 to neu tralize the acid p roduced du ring fer m en tation , and sco ring the steam ed b read w h ile the loaf in w arm condition. T he steam ed b read m ak ing p roce du re developed in th is study is very