花生壳玉米馒头的研制

Study on the steamed bread with peanut hull and corn

研究一次发酵法制作花生壳玉米馒头的配方和工艺条件,并探讨花生壳粉、玉米粉等的添加量对馒头品质的影响。结果表明,小麦面粉1000g、酵母4g、食盐2g、花生香精1滴、花生壳粉60g,玉米粉160g,鸡蛋80g、蜂蜜30mL为生产花生壳玉米馒头的最佳配方。在生产中,控制和面时间45min,醒发时间50min,面团的pH7.5,生产的花生壳玉米馒头品质最好。

The one-time-fermentation was applied to produce steamed bread. The production formula and craft condition of compound steamed bread with peanut hull flour and corn flour was studied. The influences of peanut hull flour and corn flour on steamed bread quality were researched by controlling their percents in mixture material. The optimum formula of steamed bread are：wheat flour 1000 g,barm 4 g,salt 2 g,peanut flavors 1 drop,peanut hull flour 60 g,corn flour 160 g,egg 80 g,honey 30 mL. At the same time,the steamed bread quality was optimal under the conditions of mix-time 45 min, thawing time 50 min, and pH 7.5.