杏鲍菇紫薯复合馒头制作工艺研究

Study on the Preparation Technology of Composite Steamed Bread with Pleurotus eryngii and Solanum tuberdsm

杏鲍菇和紫薯产量高、营养丰富,与小麦粉具有很好的营养互补效应,将其替代部分小麦粉能够改善馒头的营养特性,丰富产品种类.首先通过单因素试验分别研究了杏鲍菇粉和紫薯粉添加比例、加水量、揉面时间和发酵时间4个因素对复合馒头感官品质的影响,然后采用正交试验优化了杏鲍菇紫薯复合馒头的最佳制作工艺.结果表明,复合馒头的最佳制作工艺为:杏鲍菇粉5%,紫薯粉5%,加水量56%,揉面时间6 min,醒发时间60 min.在此工艺条件下制作的复合馒头感官品质较好,该研究为杏鲍菇和紫薯的深加工提供了有益参考.

Pleurotus eryngii and Solanum tuberdsm both have high yield and rich nutrition,which have good nutritional complementary effect with wheat flour.Using P.eryngii and S.tuberdsm to substitute some wheat flour can improve the nutritional characteristics of steamed bread and enrich the types of products.Firstly,the effects of four factors on the sensory quality of composite steamed bread were studied by single factor test,including the addition proportion of P.eryngii and S.tuberdsm powder,water addition level,kneading time and fermentation time of dough.Then,orthogonal test was used to optimize the best production process of composite steamed bread with P.eryngii and S.tuberdsm.The results showed that the best production process of the composite steamed bread was:5%of P.eryngii powder,5%of S.tuberdsm powder,56%of water addition level,6 min of kneading time and 60 min of fermentation time.The composite steamed bread produced under this technological condition had good taste quality.This study provides a useful reference for deep processing of P.eryngii and S.tuberdsm.