4色粗粮玫瑰馒头的研制

Study on the Four Colors Miscellaneous Grain Crops Rose Steamed Bread

采用单因素和正交试验研究了添加黑米粉、绿豆粉、玉米粉、红豆粉的粗粮玫瑰馒头的配方工艺。结果 4色粗粮玫瑰馒头的最佳配方工艺为:面粉100 g,酵母2 g,白糖6 g,发酵时间50 min,绿豆粉40 g,红豆粉40 g,黑米粉30 g,玉米粉40 g,这种配方下生产的玫瑰馒头口感风味和组织状态最佳。

The single factor experiment and orthogonal experiment were used to research the miscellaneous grain crops rose steamed bread%rmula and technology. The results showed that under the follow optimums, 100 g flours, 2 g yeast powder, 6 g sugars, 50 min fermentation time, 40 g green soybean meal, 40 g red bean powder, 30 g black rice powder and 40 g corn flour that we could gain the best flavour and tissues steamed bread.