秋葵鲜肉包的工艺研究

Technology of okra Fresh Meat Package

为提高包子的营养价值,将一定量的秋葵粉添加到面粉中制作秋葵包,以感官评分为考察指标,通过多次实验得到的最佳配方。结果表明:秋葵粉的添加量对面团的口感及色泽有显著的影响。秋葵鲜肉包的最佳配方为:面粉200g、秋葵粉80g、酵母3g、泡打粉3g、白糖5g和水140g。此配方制作出来的秋葵鲜肉包的口感滑嫩,入口蓬松喧软。之所以选择秋葵鲜肉包的工艺研究,选用秋葵是因为其是典型的低脂低糖食材,并且由于其中含有锌和硒等微量元素,可以增强人体防癌抗癌能力,营养保健价值很高。

To improve the nutritional value of the steamed stuffed bun, the test will be a certain amount of okra powder added to flour to make okra package, with sensory score as examining index, the best formula is obtained by many experiments.The results showed that the addition of okra powder had a significant effect on the taste and color of the dough. The best formula for the sucky-wrapped pork bun is： 200 g flour, 80 g of okra powder, 3 g of yeast, 3 g of baking powder, 5 g of white sugar and 140 g of water.This recipe creates a tender, creamy, tender, tender, and fluffy, tender. Chose to write okra pork bun technology research, selection of okra because it is a typical low fat diet ingredients, and because it contains trace elements such as zinc and selenium, can enhance the capacity of human cancer anticancer, nutrition health care value is very high.