基于合理氨基酸配比杂粮馒头工艺及评价研究

目的 探索合理氨基酸配比杂粮馒头的加工工艺与评价方法。方法 以燕麦、荞麦、藜麦为原料研究符合人体需要的最佳氨基酸配比，磨粉后进行杂粮馒头制作工艺的研究，利用主成分分析对杂粮馒头的加工指标进行分析。结果 结果表明，燕麦、荞麦和藜麦的最佳配比为85：20：59，最接近人体最佳氨基酸模式；按此配比制备的杂粮馒头粉磨粉过120目筛，研究获得杂粮馒头的最佳配方为：燕麦含量44.8%、藜麦含量10.5%、荞麦含量31.2%、酵母用量1.5%、谷朊粉用量12%、加水量90%9:10(固液比)， 以此配方制备的杂粮馒头质量最佳，感官评分达到89.8分；TPA主成分分析表明，内聚力、回复性、弹性及咀嚼性是杂粮馒头品质评价的关键指标。结论 以此配方制备的杂粮馒头质量最佳，感官评分达到89.8分，为杂粮馒头的制作提供理论基础及建立评价方法，为杂粮开发加工提供数据参考。

Study on the technology and evaluation of steamed bread based on reasonable amino acid ratio

Objective To explore the processing technology and evaluation method of reasonable ratio of amino acid to coarse grain steamed bread. Methods Oats, buckwheat and quinoa were used as raw materials to study the optimal ratio of amino acids in line with human needs, so as to study the processing technology of multigrain steamed bread. Principal component analysis was used to evaluate the processing index of multigrain steamed bread, and the comprehensive score of principal component was compared with the score of sensory evaluation to verify the rationality of the evaluation method. Results The results showed that the The optimum ratio of oats, buckwheat and quinoa was 85:20:59, which was close to the optimum amino acid model of human body. According to the reasonable ratio of grinding powder to study the process of coarse grain steamed bread, it was concluded that the best process was oats content 44.8%, quinoa content 10.5%, buckwheat content 31.2%,milling mesh 120, yeast consumption 1.5%, gluten consumption 12%, 90% water content. The sensory score reached 89.8.The TPA principal component analysis showed that cohesion, resilience, elasticity and chew ability were the key indexes for quality evaluation of coarse grain steamed bread. Conclusion The quality of coarse grain steamed bread prepared with this formula was the best, and the sensory score reached 89.8, which provided the theoretical basis and evaluation method for the production of coarse grain steamed bread, and provided data reference for the development and processing of coarse grain steamed bread.