CN108618043A - 一种采用鲜马铃薯制作马铃薯馒头的生产方法 - Google Patents
一种采用鲜马铃薯制作马铃薯馒头的生产方法 Download PDFInfo
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种采用鲜马铃薯制作马铃薯馒头的生产方法,属于食品加工领域,包括以下步骤:1)将鲜马铃薯切块后与抗氧化剂混合破碎打浆;2)对所得鲜薯浆进行超高压杀菌和灭酶;3)将高筋面粉、酵母、植物乳杆菌、馒头品质改良剂、谷朊粉和甜味剂混合均匀;4)将2)所得熟薯浆倒入3)所述混合粉,加入清水和面;5)发酵;6)揉搓成型;7)二次发酵;8)将7)所得的二次发酵的馒头坯放入蒸锅中;9)取出馒头,冷却后包装制得成品。本发明制作工艺简单,既省去了生产或购买马铃薯全粉的费用,同时省去了将鲜马铃薯蒸熟的步骤,大大缩短了生产时间,缩短了生产周期,因此大幅度降低了生产成本。
Description
技术领域
本发明属于食品加工领域,具体涉及一种马铃薯加工主食馒头的方法。
背景技术
马铃薯是全球公认的全营养食品,富含膳食纤维、维生素(胡萝卜素、维生素C、硫胺素、核黄素、尼克酸等)、矿物质(如钙、磷、铁)等人体所需的营养元素,其蛋白氨基酸组成合理,必需氨基酸含量明显高于FAO/WHO的必需氨基酸含量推荐值,享有“第二面包”、“地下苹果”等美誉,是欧美、中国等国家的重要主食之一。
馒头作为我国的传统主食,占据着我国居民早餐的重要地位。传统馒头由小麦面粉制作而成,在工业化生产过程中,由于精细化加工的要求,导致诸多营养元素如维生素和纤维素的流失。小麦面粉富含丰富的氨基酸,但是赖氨酸含量很少,将马铃薯加入馒头中,可以补充面粉中缺失的必需氨基酸、膳食纤维以及维生素,进一步提升传统精加工白面馒头的营养价值。
申请日为2015.12.17、申请号为201510944041.0的中国发明专利申请公开了一种玉米马铃薯馒头的生产方法,具体加工方法如下:a)将玉米粉挤压膨化后粉碎过120目筛得到玉米膨化粉待用;b)将鲜马铃薯清洗去皮,剜除不可食用部分二次清洗后,经果蔬破碎机破碎后胶体磨磨浆得到马铃薯浆液待用;c)将a)步骤膨化玉米粉与b)步骤得到马铃薯浆液混合,并添加事先准备好的谷阮粉与酵母揉成面团放置醒发箱内醒发;d)将醒发好的面团搓圆成型二次发酵后蒸制得到本方法玉米马铃薯制作馒头。该发明专利申请中直接将生鲜马铃薯破碎、打浆,这种方法制成的马铃薯浆极易因氧化而发生颜色的变化,变成褐变,用其加工的馒头颜色呈现黄褐色,无光泽。
申请日为2016.08.04、申请号为201610630843.9的中国发明专利申请公开了一种马铃薯鲜薯馒头及其制作方法,该发明的制作方法为:1)将马铃薯洗净去皮,并将其蒸熟;2)将蒸熟的马铃薯制成薯泥;3)将小麦粉、马铃薯薯泥、青稞粉、面肥与水搅拌和面;4)将步骤3)中的面团反复揉压均匀后分剖,并揉搓成型;5)将成型的馒头在发酵箱中进行发酵,获得发酵好的面团;6)将发酵好的面团加入食用碱,揉匀,搓成长条,将长条面团切成60g的面团;7)将面团放入蒸锅中蒸熟,冷却后即得馒头成品。该发明专利申请中先将马铃薯蒸熟,并用熟马铃薯来加工馒头,避免了生马铃薯因氧化而发生的颜色变化,但是该方法中马铃薯蒸熟的过程比较耗时,因而导致生产周期长,生产成本高,不利于大规模生产。
发明内容
为了解决上述现有技术马铃薯馒头呈黄褐色以及马铃薯馒头生产周期长的问题,本发明提出了一种采用鲜马铃薯制作马铃薯馒头的生产方法。
为了实现上述目的,本发明采用如下技术方案:
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将鲜马铃薯依次洗净、削皮、剜除青色部分、二次清洗和切块后,得马铃薯块,将所述马铃薯块和抗氧化剂进行混合破碎打浆,得到鲜薯浆,所述鲜马铃薯重量份数为40~50份,所述抗氧化剂重量份数为0.05~0.08份;
S2:对S1所述鲜薯浆在常温下进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为400~600MPa,时间为30~60s;
S3:将重量份数为40~50份的高筋面粉、0.5~0.7份的酵母、0.1~0.3份的植物乳杆菌、0.1~0.3份的馒头品质改良剂、1~1.5份的谷朊粉和0.01份的甜味剂混合均匀,得混合粉;
S4:将S2所述熟薯浆倒入S3所述混合粉中,再加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1~1.5h,所述醒发箱温度为35~38℃,相对湿度为80~90%;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中进行二次发酵,发酵时间为10~20min,所述醒发箱温度为35~38℃,相对湿度为80~90%;
S8:将S7所得的二次发酵的馒头坯放入蒸锅中,沸水气蒸20~25min;
S9:取出馒头,待其自然冷却后包装制得成品。
进一步的,所述抗氧化剂为D-异抗坏血酸钠。
进一步的,所述馒头品质改良剂包括玉米淀粉、大豆蛋白粉、硬脂酰乳酸钠、单硬脂酸甘油酯、维生素C、木聚糖酶、脂肪酶、α-淀粉酶和葡糖氧化酶。
进一步的,所述馒头品质改良剂中玉米淀粉、大豆蛋白粉、硬脂酰乳酸钠、单硬脂酸甘油酯、维生素C、木聚糖酶、脂肪酶、α-淀粉酶、葡糖氧化酶的重量比为20:10:5:4:2:0.5:0.5:0.3:0.1。
进一步的,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成。
进一步的,所述甜味剂中阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3。
进一步的,所述馒头坯再次置于醒发箱中进行二次发酵,发酵时间为15min。
与现有技术相比,本发明的有益效果在于:
(1)本发明将鲜马铃薯打成浆,并用常温超高压杀菌方法对鲜薯浆进行杀菌和灭酶,用时30~60s,制得熟薯浆,再用熟薯浆加入面粉中制成马铃薯馒头,经常温超高压杀菌,鲜马铃薯中的多酚氧化酶失去活性,马铃薯不易变色,整个制作工艺简单,既省去了生产或购买马铃薯全粉的费用,同时因无需将马铃薯蒸熟,省去了将鲜马铃薯蒸熟的步骤,大大缩短了生产时间,缩短了生产周期,因此大幅度降低了生产成本;
(2)本发明在S1的过程中加入了抗氧化剂,进一步保护马铃薯不变色,所得馒头成品色泽更为明亮,感官品质更好;
(3)在马铃薯蒸熟的过程中,因高温,马铃薯中部分脂类物质发生降解,产生了具有不良风味的乙烯醛、正戊基呋喃、癸烯醛和己醛等脂类降解物,用其制得的马铃薯馒头口味不好,本发明中采用常温超高压瞬时处理鲜马铃薯,在使鲜马铃薯中多酚氧化酶失去活性的同时避免了高温,大大减少了因高温产生的具有不良风味的马铃薯脂类降解物,用其制成的馒头成品口感良好,带有马铃薯独特的清香;
(4)本发明将酵母和植物乳杆菌添加至面团中,在醒发过程中,酵母可产生多种芳香物质,赋予馒头独特香气,并产生大量气体,使馒头松软可口;植物乳杆菌发酵代谢生成的有机酸,一方面可与酵母发酵产生的物质相互作用,形成丰富的呈香、呈味物质,另一方面可调节面团的酸碱环境,为其他微生物繁殖提供有利条件,菌种产生的胞外多糖还可改善馒头的质构,延缓馒头的老化;
(5)本发明中使用了将谷朊粉,改善了马铃薯馒头中面筋含量低、难以醒发的缺点,成品馒头内部结构气孔均匀细腻,硬度下降,弹性与回复性提高,馒头柔软有嚼劲;
(6)本发明中使用了馒头改良剂添,显著改善馒头的外部形态,使得馒头表皮光滑完整无裂痕;
(7)本发明采用二次发酵克服了马铃薯馒头醒发难、硬度大的问题,制得的馒头外观好,不粘牙,口感松软有弹性,比容可达2.3ml/g,与白面馒头相同。
附图说明
图1为本发明的流程图。
具体实施方式
下面结合实施例对本发明作进一步的描述,所描述的实施例仅仅是本发明一部分实施例,并不是全部的实施例。基于本发明中的实施例,本领域的普通技术人员在没有做出创造性劳动前提下所获得的其他所有实施例,都属于本发明的保护范围。
实施例一
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为40份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.05份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为400MPa,时间为30s;
S3:将重量份数为50份的高筋面粉、0.5份的酵母、0.1份的植物乳杆菌、0.1份的馒头品质改良剂、1份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1h,所述醒发箱温度为35℃,相对湿度为80%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵10min,所述醒发箱温度为35℃,相对湿度为80%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸20min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例二
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为50份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.08份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为600MPa,时间为60s;
S3:将重量份数为40份的高筋面粉、0.7份的酵母、0.3份的植物乳杆菌、0.3份的馒头品质改良剂、1.5份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.5h,所述醒发箱温度为38℃,相对湿度为90%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵20min,所述醒发箱温度为38℃,相对湿度为90%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸25min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例三
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为45份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.06份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为500MPa,时间为45s;
S3:将重量份数为45份的高筋面粉、0.6份的酵母、0.2份的植物乳杆菌、0.2份的馒头品质改良剂、1.3份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.2h,所述醒发箱温度为36℃,相对湿度为85%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵15min,所述醒发箱温度为36℃,相对湿度为85%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸23min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例四
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为40份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.08份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为450MPa,时间为60s;
S3:将重量份数为45份的高筋面粉、0.7份的酵母、0.3份的植物乳杆菌、0.3份的馒头品质改良剂、1.1份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.4h,所述醒发箱温度为38℃,相对湿度为82%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵18min,所述醒发箱温度为38℃,相对湿度为90%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸23min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例五
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为50份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.05份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为500MPa,时间为40s;
S3:将重量份数为45份的高筋面粉、0.5份的酵母、0.1份的植物乳杆菌、0.1份的馒头品质改良剂、1.4份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.1h,所述醒发箱温度为37℃,相对湿度为88%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵12min,所述醒发箱温度为37℃,相对湿度为88%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸20min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例六
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为43份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.07份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为550MPa,时间为50s;
S3:将重量份数为48份的高筋面粉、0.6份的酵母、0.2份的植物乳杆菌、0.2份的馒头品质改良剂、1.3份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.3h,所述醒发箱温度为36℃,相对湿度为85%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵15min,所述醒发箱温度为36℃,相对湿度为85%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸23min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例七
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为50份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.08份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为600MPa,时间为60s;
S3:将重量份数为50份的高筋面粉、0.7份的酵母、0.3份的植物乳杆菌、0.3份的馒头品质改良剂、1.5份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1.5h,所述醒发箱温度为38℃,相对湿度为90,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵20min,所述醒发箱温度为38℃,相对湿度为90%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸25min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
实施例八
一种采用鲜马铃薯制作马铃薯馒头的生产方法,包括如下步骤:
S1:将重量份数为40份的新鲜马铃薯洗净、削皮后,再将其进行二次清洗,然后将其切成块状,将马铃薯块和重量份数为0.05份的D-异抗坏血酸钠放入高速搅拌机中,对其进行打浆,得到鲜薯浆;
S2:对S1所得的鲜薯浆放入常温高压锅中进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为400MPa,时间为30s;
S3:将重量份数为40份的高筋面粉、0.5份的酵母、0.1份的植物乳杆菌、0.1份的馒头品质改良剂、1份的谷朊粉和0.01份的甜味剂放入告诉搅拌机中混合均匀,得混合粉,所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成,甜味剂由阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3;
S4:将S2所述熟薯浆和S3所述混合粉放入全自动搅拌料理机中,加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,盖上保鲜膜发酵1h,所述醒发箱温度为35℃,相对湿度为80%,得到内部呈蜂窝状且均匀的面团;
S6:将S5所得发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中,发酵10min,所述醒发箱温度为35℃,相对湿度为80%;
S8:提前在蒸格上刷上油,将S7所得的二次发酵的馒头坯放入蒸格中,沸水气蒸20min;
S9:取出蒸好的馒头,待其自然冷却后包装制得成品。
按照本发明生产方法生产的马铃薯鲜薯馒头与全麦馒头、马铃薯全粉馒头感官评分如表1所示。从表1可以看出,各项目评分中,全麦馒头的得分最高,马铃薯鲜薯馒头次之,马铃薯全粉馒头最低。其中,在比容、色泽、适口性和弹韧性四个方面,马铃薯鲜薯馒头明显强于马铃薯全粉馒头,而在外观和内部结构方面有细微差别。
表1全麦馒头、马铃薯全粉馒头与马铃薯鲜薯馒头的感官评分表
将本发明制得的马铃薯鲜薯馒头与未护色即未添加D-异抗坏血酸钠制成的马铃薯鲜薯馒头进行色泽的对比,对比结果如表2所示。从表2可以看出,本发明制得的马铃薯鲜薯馒头在色泽方面明显强于未添加D-异抗坏血酸钠制成的马铃薯鲜薯馒头。
表2.未护色与护色后马铃薯鲜薯馒头的效果对比
馒头种类 | 色泽 | 分值 |
未护色(未添加D-异抗坏血酸钠) | 馒头成品色泽晦暗,感官评价不高 | 6.5分 |
本发明(添加D-异抗坏血酸钠) | 馒头色泽明亮,较吸引人 | 8.5分 |
将本发明制得的马铃薯鲜薯馒头与未添加甜味剂制得的马铃薯鲜薯馒头进行口味的对比,对比结果如表3所示。从表3可以看出,本发明制得的马铃薯鲜薯馒头在口味方面明显强于未添加甜味剂制成的马铃薯鲜薯馒头。
表3未加甜味剂与加甜味剂之后马铃薯鲜薯馒头的效果对比
馒头种类 | 口味 | 分值 |
未加甜味剂 | 馒头成品涩味重,难以下咽 | 5.5分 |
本发明(添加甜味剂) | 馒头成品带甜味,口感不错 | 8.6分 |
将用超高压灭酶前后的马铃薯多酚氧化酶残留活性进行对比,对比结果如表4所示。从表4可以看出,超高压灭酶后的马铃薯中多酚氧化酶的活性远小于灭酶前,因此采用此方法可有效保护马铃薯不变色。
表4灭酶前后的马铃薯多酚氧化酶残留活性对比
马铃薯种类 | 多酚氧化酶残留活性 |
灭酶前 | 91.2% |
灭酶后 | 8.52% |
Claims (7)
1.一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:包括如下步骤:
S1:将鲜马铃薯依次洗净、削皮、剜除青色部分、二次清洗和切块后,得马铃薯块,将所述马铃薯块和抗氧化剂进行混合破碎打浆,得到鲜薯浆,所述鲜马铃薯重量份数为40~50份,所述抗氧化剂重量份数为0.05~0.08份;
S2:将所述鲜薯浆在常温下进行超高压杀菌和灭酶,得到熟薯浆,所述超高压为400~600MPa,时间为30~60s;
S3:将重量份数为40~50份的高筋面粉、0.5~0.7份的酵母、0.1~0.3份的植物乳杆菌、0.1~0.3份的馒头品质改良剂、1~1.5份的谷朊粉和0.01份的甜味剂混合均匀,得混合粉;
S4:将所述熟薯浆倒入所述混合粉中,再加入清水进行和面,直至得到光滑有弹性、不粘手的面团;
S5:将和好的面团置于醒发箱中,发酵1~1.5h,所述醒发箱温度为35~38℃,相对湿度为80~90%;
S6:将发酵好的面团再次揉搓成型,排出气泡,并切割成大小均匀、表面光滑的馒头坯;
S7:将所述馒头坯再次置于醒发箱中进行二次发酵,发酵时间为10~20min,所述醒发箱温度为35~38℃,相对湿度为80~90%;
S8:将所得的二次发酵的馒头坯放入蒸锅中,沸水气蒸20~25min;
S9:取出馒头,冷却即得马铃薯馒头。
2.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述抗氧化剂为D-异抗坏血酸钠。
3.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述馒头品质改良剂包括玉米淀粉、大豆蛋白粉、硬脂酰乳酸钠、单硬脂酸甘油酯、维生素C、木聚糖酶、脂肪酶、α-淀粉酶和葡糖氧化酶。
4.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述馒头品质改良剂中玉米淀粉、大豆蛋白粉、硬脂酰乳酸钠、单硬脂酸甘油酯、维生素C、木聚糖酶、脂肪酶、α-淀粉酶、葡糖氧化酶的重量比为20:10:5:4:2:0.5:0.5:0.3:0.1。
5.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述甜味剂由阿斯巴甜和环己基氨基磺酸钠组成。
6.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述甜味剂中阿斯巴甜和环己基氨基磺酸钠的重量比为0.7:0.3。
7.根据权利要求1所述的一种采用鲜马铃薯制作马铃薯馒头的生产方法,其特征在于:所述馒头坯再次置于醒发箱中进行二次发酵,发酵时间为15min。
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