胡萝卜营养馒头配方及品质优化研究

Optimization Study on Formula and Quality of Carrot Nutritional Steamed Bread

采用单因素实验、正交实验对胡萝卜营养馒头样品进行感官评定、消费者接受性测定、TPA参数测定。结果表明,胡萝卜营养馒头最佳配方为:以面粉重量计,酵母1%、胡萝卜汁25%、泡打粉0.75%、糖粉8.3%。最佳工艺为:面团搅拌时间为10 min、发酵时间为40 min、馒头生胚醒发时间为25 min,蒸制时间8~15 min,获得的胡萝卜营养馒头成品最受欢迎。

The single factor experiment and orthogonal experiment were used to make the carrot nutritional steamed bread samples.The products were tested by sensory evaluation,consumer acceptance test and TPA parameters test.The results showed that the optimal formula of carrot nutritional steamed bread was:1%yeast,25%carrot juice,0.75%baking powder and 8.3%sugar powder.The optimal process was as follows:the dough was stirred for 10 minutes and fermented for 40 minutes,Steamed bread embryo was waked for 25 minutes and steamed for 8 to 15 minutes.The carrot nutritional steamed bread was the most popular.