该文研究了橡子粉对馒头的食用品质及速冻温度对馒头水分分布的影响。将不同比例(0%、4%、8%、12%、16%、20%)橡子粉代替面粉制备橡子馒头,对橡子面团的糊化特性、流变学特性、水分分布和馒头的白度、比容、质构和感官特性进行分析,并探究不同速冻温度(-25℃、-29℃、-33℃、-37℃、-41℃)对橡子馒头的比容、持水率、失水率、水分含量和水分分布的影响。研究发现,橡子粉添加量为8%时,混合面团的峰值黏度最低1884Pa,回生值为1214Pa,混合面团的不易流动水开始结合牢固。馒头感官评分最高为88分,比容为2.40mL/g,白度值为55.05,弹性最大、硬度适中。8%橡子馒头在-41℃速冻时,馒头A21为5.126%,显著低于在其他温度下速冻馒头,A22为94.71%,显著高于在其他组,且总峰面积为5132.24。比容为2.33mL/g,-33℃速冻pH值为6.91,水分含量为40.28%。当添8%的橡子粉时,制作的橡子馒头品质较佳,在速冻温度为-33℃和-41℃时,均可以保持良好的品质。适量的添加橡子粉可显著提升馒头的品质,该研究为橡子粉在冷冻馒头加工中品质提升方面的应用奠定了理论基础。

In order to explore the effect of rose powder addition on dough processing characteristics and the quality of dried noodles, wheat flour and rose flour were mixed in different ratios (100:0, 98:2, 96:4, 94:6, 92:8, 90:10), and the processing characteristics of the mixed dough were preliminarily determined by viscosity analyzer, rheometer and nuclear magnetic resonance, and the edible quality of the dried noodles was systematically analyzed. the results showed that with the increase of rose powder addition, the peak viscosity, finalviscosityand retrogradation value of dough decreased significantly (P<0.05), and the retrogradation value decreased from 1359 cP to 1140 cP. The G" and G"" of the dough were reduced to varying degrees, and the elasticity was mainly weak gel. When the addition of rose powder was 6%, the relative content of mixed dough bound water was 99.609%, and the relative content of free water was 0.391%, which could increase the proportion of dough bound water and reduce the water fluidity, the sensory score was the highest and the palatability was the best. At the same time, through the response surface test, it was found that rose powder was 6%, gluten powder was 4%, and water was 41%, and the rose fragrance of the noodles was strong, and the nutritional value and quality of the noodles were higher than those of the commercially available noodles.

河南省科技攻关（242102110112）；河南省高等学校重点科研项目（22B550015）；信阳农林学院青年基金项目（QN2023030）