魁蒿馒头加工工艺研究

Study on Processing Technology of Artemisia princeps Pamp Steamed Bread

采用二次发酵法制作魁蒿馒头,单因素试验的基础上,选择魁蒿粉添加量、酵母添加量、发酵时间、醒发时间为自变量,魁蒿馒头感官评分为评价指标,探讨不同因素对魁蒿馒头品质的影响。试验结果表明,魁蒿馒头的最佳工艺条件为:魁蒿粉添加量0.8%,酵母添加量0.8%,发酵时间120 min,醒发时间20 min,在此工艺条件下,魁蒿馒头感官评分为79.7。

Optimum condition of processing technology of Artemisia princeps Pamp steamed bread was opti mized by orthogonal test. On the basis of single-factor test, the L9（ 3^4） orthogonal test was establised about thedependent variable （Artemisia princeps Pamp steamed bread sensory score） and independent variables A rtemisiaprinceps Pamp powder additives, yeast content, fermentation time and wake time）.The optimum pro- cessing technology of A rtemisia princeps Pamp steamed bread conditions as follows： A rtemisia princeps Pamp powder additives 0.8 %, yeast content 0.8 %, fermentation time 120 min, wake time 20 min. Under these condi- tions, the A rtemisiaprinceps Pamp steamed bread sensory score was 79.7.