摘要
研究了无锡小笼包蒸熟过程中的蒸制时间和蒸制火力对成品感官的影响,并通过正交试验优化蒸制工艺条件。结果表明：蒸制时间对小笼包品质影响最大,蒸制时的火力次之。确定无锡小笼包最佳蒸制工艺条件为：小笼包生坯入蒸笼,上沸水锅蒸制,以包子生坯上沸水锅开始计时,蒸制时间为7~8min,火力为旺火。
The influences of the steamed time and firepower during steaming process of Wuxi steamed buns on the sensory of finished products were studied,and the steamed process conditions were optimized by the orthogonal test.The results indicate that steaming time has the maximal effect on the quality of steamed buns,while the firepower has less effect.The best steaming technology for Wuxi steamed buns is as follows：putting the raw bun into the steamer,placing the steamer above boiling water,then the bun will be steamed mature in 7~8minutes with vigorous fire.
出处
《粮食与食品工业》
2014年第6期61-64,共4页
Cereal & Food Industry
关键词
小笼包
蒸制
工艺
Wuxi steamed bun
steaming technology
