华中农业大学硕士学位论文荞麦杂豆蛋糕的加工技术及影响其品质的因素的研究姓名：惠丽娟申请学位级别：硕士专业：食品科学指导教师：潘思轶20080601养麦杂豆蛋糕的加工技术及影响其品质的因素的研究摘要荞麦是粮食作物中营养最丰富的粮种之一，荞麦中除含有常规的营养成分外，还富含黄酮类、有机酸类及镁、硒等微量元素。
红小豆、绿豆也是具有丰富营养和独特保健功能的豆类食品原料。
养麦、红小豆、绿豆是辽西小杂粮生产基地的主要栽培品种，但目前辽西地区对杂粮杂豆食品的产业化加工还有待于进一步开发。
本论文以荞麦杂豆为研究素材，通过对其营养、功能成分评价，分析和讨论了荞麦、绿豆、红豆对新型杂粮蛋糕品质的影响，利用正交设计及感官评定优化了荞麦杂豆蛋糕的配方，并利用物性分析仪对不同原料的蛋糕产品进行了质构分析，考察了蛋糕复合添加剂的作用和可能作用机制。
本课题充分考虑并利用了我国北方的粮食资源开发主食食品，具有较好的应用前景。
1．荞麦、杂豆的营养成分采自辽西地区的荞麦籽粒与普通品种相比，具有粗蛋白和粗纤维含量略高，而脂肪含量略低的营养特点。
红小豆和绿豆籽粒脂肪含量较高，矿物质含量丰富，其中Fe、Ca、Mg的含量较高。
2。
荞麦杂豆蛋糕的配方通过试验得出荞麦杂豆蛋糕的配方为：荞麦粉与小麦粉混粉(荞麦粉：小麦粉=2：8)lOOg，杂豆混粉(红小豆：绿豆=3：1)lOg，鸡蛋2009，白砂糖lOOg，水409，奶粉89，食盐lg，发粉29，油脂359。
3．影响蛋糕品质因素的分析研究结果表明，加工荞麦杂豆蛋糕所用的各种原料对蛋糕的感官品质产生不同的影响。
其中，鸡蛋量、杂豆添加量、加水量及养麦和小麦粉的比例是影响成品品质的主要因素。
鸡蛋量对蛋糕的质地结构影响最大，鸡蛋添加量越多，蛋糕的内部组织越细腻，口感就越好。
杂豆量和鸡蛋量对蛋糕的香气与滋味有重要的影响，杂豆量太多，豆腥味太大，影响蛋糕的感官评价：杂豆量太少，蛋糕的营养价值不够丰富。
加水量对蛋糕的外观影响最大，加水量过少会使蛋糕比容减少；加水量过多，又会引起蛋糕表面发皱，甚至塌陷。
养麦粉与小麦粉的比例对蛋糕的口感影响最大，添加荞麦粉过多，口感欠佳；添加荞麦粉过少，会降低蛋糕的营养价值。
蛋糕的质构参数和感官品质有一定相关性。
蛋糕的硬度及咀嚼性数值和蛋糕品质呈负相关，弹性数值和蛋糕品质呈正相关。
荞麦与小麦混合粉，杂豆混合粉，鸡蛋添加量，加水量，烘烤温度对蛋糕的质构参数都有很大影响。
4．复合添加剂的研究茶多酚、蔗糖酯、黄原胶对蛋糕品质都有很好的作用，使用添加剂后，蛋糕荞麦杂豆蛋糕的加工技术及影响其品质的因素的研究的组织更加膨松，硬度大大降低。
正交试验确定复合食品添加剂的配方为：茶多酚添加量为O．2％，蔗糖酯的添加量为0．3％，黄原胶的添加量为1．O％。
由方差分析结果可知，茶多酚和黄原胶的添加量对荞麦杂豆蛋糕的硬度值影响显著，而蔗糖酯添加量影响不显著。
关键词：荞麦；杂豆；蛋糕；品质养麦杂豆蛋糕的加工技术及影响其品质的因素的研究AbstractBuckwheat is a species of grain with the richest nutrition．Besides the conlmonnutritious elements，buckwheat is also wealthy in flavonoid， organic acid andmieroelement．such as Mg and Se． Small red beans and mung beans are two keykinds of cultivated plants in the west of Liaoning multi·grain produce base．Whereas，further researches on the industrialization of food made by multi．grain and bean aredemanded．Treating power of buckwheats．small red beans and mung beans planted inthe west of Liaoning as chief materials，the study analysed nutritional elements ofbuckwheats and beans．Using Orthogonal陷t．formula of buckwheats and beans wasoptimized．Subsequently,the study focused on main factors for the quality of cakesmade by buckwheats and beans and the effect of mixture of buckwheats and beans onsensory quality and texture characteristics of cakes as well as the impact of differentadditives on the quality of cakes and the formula of compound additive．The resultshowed huge theoretic and practical values on the application of multi．grain andbeans to bakery product and main conclusions will be illustrated as follows：1．Nutritional elements ofbuckwheat and beansCompared with common species．contents in seeds of the buckwheat in the westof Liaoning are some hi．gher in crude protein and rough fibre，simultaneously,slightlylower in fat．However,small red beans and mung beans are higher in the content of fatand wealthY in mineral．such勰Fe、Ca、Mg．2．Formula of cakes made by buckwheats and beansFormula of cakes made by buckwheat and beans was obtained and listed：weight ofbuckwheat and wheat 1 009(buckwheat：wheat 2：8)；beans 1 09(small red beans：mung beans 3：1)；eggs 2009；sugar l OOg；water 409；milk power 89；salt l g；bakingagent 29；oil 359．3．Analysis of the factors affecting quality of cakes刀Ie study showed that the effect on the quality of cakes varied from differentmaterials adopted in the experiment．The major factors affecting the quality ofproducts consisted of the ratio of egg and flour,the level of beans．the water additionand the proportion of buckwheat and wheat，among which the ratio of egg was theleading factor affecting the texture of cakes，that is，the bigger the addition of egg was，the smoother the texture was and the finer the flavor was．The content of beans andeggs had all important effect on the aroma and flavor of cakes．The beans that couldinduce serious problem of soybean odor if the content was higher would affectsensory evaluation of cakes and vice versa,the nutritional value was not rich oncondition that the content of beans was low．The appearance of cakes mainly depended on the water addition．Specific volume decreased because that wateraddition was lOW,whereas，the higher water addition would cause wrinkle in thesurface of cakes，even lcad to the collapse．The proportion of buckwheats and wheatswas a key factor affecting the taste that was worse if buckwheats took moreproportion，nevertheless，the nutritional value would be brought down if the content ofbuckwheats was pretty low．II!养麦杂豆蛋糕的加工技术及影响其品质的因素的研究The texture parameter has some relationship with the sensory quality．There wasa negative correlation between the hardness as well as the chewing parameter andquality of cakes，and yet a positive relationship between elasticity numerical and thequality of cakes．Some factors，such as the mixture of buckwheat and wheat，themixture of beans，egg addition，the level of water and baking temperature，had a hugeeffect on texture parameter．4．Study 011 compound additiveTea polyphenol，sucrose ester,xanthan gum acted favorably on the quality ofcakes．The use of additive could make the structure more l戤and bring down thehardness．The formula of compouM additive Was indicated：Tea polyphenol 0．2％，sucrose ester 0．2％．xanthan gum 0．5％．Formula of compound additive Wasascentained by orthogonal test，which Was list as follows：1h polyphenol 0．2％，SUcrOSe ester 0．2％．xanthan gum 0．5％．The result obtained from variance analysisindicated that the addition of polyphenol and xanthan gum had an eyes —catching effecton the hardness of cakes made by buckwheats and beans，however,the effect ofsucrose ester was not significant．Key words：buckwheat；beans；cake；qualityIV华中农业大学学位论文独创性声明及使用授权书学位论文否如需保密，解密时间年月日是否保密独创性声明本人声明所呈交的论文是我个人在导师指导下进行的研究工作及取得的研究成果。