南瓜保健馒头制作工艺研究

Study on Production Technology of Pumpkin Health Steamed Bread

以自制南瓜粉为原料,在单因素试验基础上进行正交试验,研究南瓜粉的添加量、发酵时间、加水量对南瓜馒头的感官品质的影响,并对南瓜馒头及普通白馒头进行理化指标对比。结果表明:制作南瓜馒头的最佳工艺条件为南瓜粉添加量15%、发酵时间3.0 h、加水量55%。理化指标测定结果表明:南瓜馒头比普通白馒头蛋白质含量提高了42.1%,膳食纤维提高了2.15倍,多糖含量提高了42.9%,说明南瓜馒头比普通白馒头更具营养和保健功效。

Taking self-production pumpkin power as the material, based on the single factor experiment, the effect of adding amount of pumpkin powder, fermentation time and amount of water on the sensory quality of pumpkin steamed bread was studied by orthogonal experiment and the physical, and chemical indexes of pumpkin steamed bread and ordinary white steamed bread were compared. The results showed that the optimum technological conditions of pumpkin steamed bread production was pumpkin powder addition 15%, the fermentation time 3.0 h, and the amount of water 55%. Physical and chemical indicators test results showed that protein content increased by 42.1%, dietary fiber increased by 2.15 times, the polysaccharide content increased by 42.9% than the ordinary steamed bread, which showed that pumpkin steamed bread has more nutrition and health function than ordinary white steamed bread.