| 冷却过程馒头硬度变化研究 |
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| 引用本文： | 韩俊俊,刘长虹,何学勇,李志建,杨晓露. 冷却过程馒头硬度变化研究[J]. 西部粮油科技, 2014, 0(2): 46-48 |
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| 作者姓名： | 韩俊俊 刘长虹 何学勇 李志建 杨晓露 |
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| 作者单位： | [1]晋中职业技术学院,山西晋中030600 [2]河南工业大学粮油食品学院,郑州450001 |
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| 基金项目： | 2008年河南省重点科技攻关项目（082102350005） |
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| 摘 要： | 研究了馒头冷却过程中其硬度的变化趋势。测定馒头冷却过程中的质构,研究其硬度的变化趋势,通过改变馒头冷却过程中的冷却条件,包括冷却风速、冷却温度及冷却湿度,对蒸制好的馒头进行冷却,测定硬度值。结果显示:冷却过程中,馒头的硬度随冷却时间的延长逐渐增大,冷却60 min后硬度值基本保持不变;馒头的硬度值随冷却风速、冷却湿度的增大呈上升趋势,而随冷却温度的上升呈先下降、后上升的趋势。
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| 关 键 词： | 馒头 质构 硬度 冷却 |
Influence of Hardness on the Quality of Steamed Bread |
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| HAN Junjun,＇,LIU Changhong,HE Xueyong,LI Zhijian,YANG Xiaolu. Influence of Hardness on the Quality of Steamed Bread[J]. China Western Cereals & Oils Technology, 2014, 0(2): 46-48 |
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| Authors: | HAN Junjun ＇ LIU Changhong HE Xueyong LI Zhijian YANG Xiaolu |
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| Affiliation: | 2 (1.Jinzhong Vocational ＆ Technical College, Jinzhong 030600. 2.Grain College of Henan University of Technology, Zhengzhou 450001) |
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| Abstract: | The influence of cooling process on the hardness of steamed bread was steamed bread was measured during the cooling process. Under different cooling conditio wind speed, temperature and humidity, the changes of hardness of steamed bread w studied. The texture of ns, including the level of as measured. The result showed that, during the cooling process, the hardness increases with prolonged cooling time, the hardness values remained unchanged after cooling 60 min , the hardness of steamed bread with a cooling wind, cooling humidity increases upward trend, but with increasing cooling temperature drop after the first was the rise. |
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| Keywords: | steamed bread texture hardness cooling |
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