张 娟，周 媛，张晶晶，唐 雯，李彦国，李胜利，张中兴^*

（沧州医学高等专科学校，河北沧州 061000）

摘要：本文以大豆、小麦富强粉为主要原料制成熟豆豆浆馒头，与传统加工工艺制成标准粉馒头和富强粉馒头进行感官评价和营养成分对比。结果表明：在感官品质的对比中，三种馒头感官品质的总得分和气味方面的得分为熟豆豆浆馒头＞富强粉馒头＞标准粉馒头，在粘牙方面的得分为熟豆豆浆馒头大于标准粉馒头和富强粉馒头，在色泽方面的得分为熟豆豆浆馒头和富强粉馒头大于标准粉馒头，差异均有统计学意义（P＜0.05）；在营养成分的对比中，熟豆豆浆馒头的蛋白质、脂肪、水分、灰分、总膳食纤维及大豆异黄酮含量均高于标准粉馒头和富强粉馒头，而熟豆豆浆馒头所含的能量和碳水化合物却低于标准粉馒头和富强粉馒头。

关键词：熟豆豆浆；馒头；感官品质；营养成分

中图分类号：TS213.2   文献标识码：A   文章编号：1674-506X（2021）02-0125-0004

Comparison of Sensory Quality and Nutrients Composition of Ripen Soybean Milk Steamed Bread and Traditional Wheat Flour Steamed Bread

ZHANG Juan, ZHOU Yuan, ZHANG Jing-jing, TANG Wen, LI Yan-guo, LI Sheng-li, ZHANG Zhong-xing^*

（Cangzhou Medical College, Cangzhou Hebei 061000, China）

Abstract：In this paper, soybean and wheat flour were used as the main raw materials to make ripen soybean milk steamed bread. The sensory evaluation and nutrients composition of the standard flour steamed bread and the rich flour steamed bread were compared with the traditional processing technology. The results show that: in the comparison of sensory quality, the total score of sensory quality and odor of three kinds of steamed bread were as follows: ripen soybean milk steamed bread＞enriched flour steamed bread＞standard flour steamed bread, the score of teeth sticking was as follows: ripen soybean milk steamed bread was larger than standard flour steamed bread and enriched flour steamed bread, the score of color was as follows: ripen soybean milk steamed bread and enriched flour steamed bread were larger than standard flour steamed bread, the difference was statistically significant (P＜0.05); in the comparison of nutrients composition, the content of protein, fat, moisture, ash, total dietary fiber and soybean isoflavone in ripen soybean milk steamed bread were higher than those in standard flour steamed bread and enriched flour steamed bread, However, the energy and carbohydrate content of ripen soybean milk steamed bread was lower than that of standard flour steamed bread and enriched flour steamed bread.

Keywords：ripen soybean milk; steamed bread; sensory quality; nutrition composition

doi：10.3969/j.issn.1674-506X.2021.02-019

收稿日期：2020-07-21

作者简介：张娟（1981-），女，硕士，副主任医师。研究方向：医学营养。

*通信作者

引文格式：张娟,周媛,张晶晶,等.熟豆豆浆馒头与传统小麦粉馒头的感官品质及营养成分对比[J].食品与发酵科技,2021,57(2):125-128.