微波复热馒头工艺的优化研究

Optimization on reheating steamed buns process by microwave

为研究由于微波加热不当而使馒头出现硬芯等质构硬化问题,以鲜馒头和冷冻馒头为研究对象,通过单因素和正交试验对馒头微波复热的最佳工艺及其品质进行探究。结果表明：质量在60 g左右,直径在（6.5-7）cm,高（4.5-5）cm的馒头,选择套袋处理,微波功率640 W、加水量10 mL、加热时间55 s,可获得有浓郁香味、软硬适中、对称规整、挺立饱满的复热馒头。

To research the problem of hard core of steamed bun due to improper microwave heating appeared in daily life, the experiment studied on the best process of heating steamed bun by microwave oven and its quality by single factor and orthogonal test, with fresh and frozen steamed bun as the research object. The result showed that the product had full-bodied peculiar odour of steamed bread, moderate hardness, symmetrical neat outside, standing upright and full appearance and smooth skin, when choice of bagging treatment, the microwave power is 640 W, adding water 10 mL, heating time 55 s.