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投稿时间：2018-10-16
投稿时间：2018-10-16
中文摘要: 以速冻全麦豆沙包为研究对象，考察微波复热时间（40、50、60、70、80 s）和微波功率（480、560、640、720、800 W）对感官评分、出品率、高径比、比容、质构和色泽的影响。结果显示，随着微波复热功率增加或微波复热时间延长，感官评分、高径比、比容呈先上升后下降趋势，弹性、损失率呈下降趋势。质构结果显示随着微波复热功率的增加，硬度、咀嚼性先下降后上升，而微波时间延长使得硬度、咀嚼性不断下降。色泽结果显示，微波时间对L*值、a*值、b*值有显著影响（p＜0.05），而微波时间对L*值、b*值影响不明显（p≥0.05）。当微波复热功率和时间分别为640 W、60 s时，微波复热的速冻全麦豆沙包软甜可口，颜色嫩白，麦香浓郁。
Abstract:The effects of microwave reheating time（40，50，60，70，80 s）and microwave power（480，560，640，720，800 W）on sensory evaluation，yield，aspect ratio，specific volume，texture and color of quickfrozen whole wheat steamed bread with minced red bean were studied.The results showed that sensory evaluation，aspect ratio and specific volume increased firstly and then decreased with the increase of microwave reheating power or the prolongation of microwave reheating time，while elasticity and loss rate decreased.The texture results showed that with the increase of microwave reheating power，the hardness and chewiness decreased firstly and then increased，while the microwave time prolonged the hardness and chewiness decreased continuously.The color results showed that microwave time had a significant effect on L*value，a*value and b*value（p<0.05），while microwave time had no significant effect on L*value and b*value（p≥0.05）.When the microwave reheating power was 640 W and the microwave time was 60 s，the quick-frozen whole wheat steamed bread with minced red bean was soft，sweet and delicious，and the color was light and white，and the wheat flavor was rich.
keywords: whole wheat steamed bread with minced red bean microwave reheat sensory evaluation texture colour
文章编号：201914017 中图分类号： 文献标志码：
基金项目:黑龙江省普通本科高等学校青年创新人才培养计划（UNPYSCT-2016053）；黑龙江省博士后科研启动金（LBH-Q15072）；2016 年哈尔滨商业大学青年创新人才支持项目（2016QN059）；哈尔滨商业大学博士科研启动（12DW030）；2016 年度哈尔滨商业大学校内课题团队项目（2016TD003）
| Author Name | Affiliation |
| LIU Shu-ping，FANG Wei-jia | College of Tourism and Cuisine，Harbin University of Commerce，Harbin 150000，Heilongjiang，China |
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