一种新型米粉蔬菜馒头的加工工艺研究

Study on the Processing Technology of A Novel Rice Vegetable Steamed Bread

对一种新型蔬菜米粉馒头的加工工艺进行研究。在加入米粉及南瓜、胡萝卜复合蔬菜汁的基础上,通过调整加入米粉与面粉的比例,南瓜、胡萝卜复合蔬菜汁含量及发酵时间,研究其对该种新型米粉蔬菜馒头的品质影响;通过单因素试验和正交试验,分析得出其最优工艺条件是原料米粉与面粉质量比为1∶3,添加复合蔬汁比重为40%,发酵时间为60 min。

The processing technology of a novel rice vegetable steamed bread was studied. The effect to the bread quality of addition amount of rice and flour, pumpkin and carrot compound vegetable juice and fermentation time was studied. Single factor and orthogonal experiments were carried on for analyzing to obtain the optimum parameters. The optimum parameters as follow, the mass ratio of rice to flour was 1 ： 3, while the percentage of compound vegetable juice was 40 %, as well as 60 min fermentation time.