紫色马铃薯馒头加工工艺的优化

Optimization of Processing for Purple Potato Steamed Bread

采用单因素和正交试验对紫色马铃薯馒头加工工艺进行研究,试验以感官评价和比容为指标,确定了最适宜的紫色马铃薯馒头加工工艺。结果表明,紫色马铃薯全粉添加量对紫色马铃薯馒头的口感影响最大,也对馒头的比容起重要作用。适宜的加水量、酵母添加量和发酵时间能改善紫色马铃薯馒头的品质。综合考虑成本与工艺要求等问题,确定紫色马铃薯馒头加工工艺为紫色马铃薯全粉添加量35%、加水量175 m L(面粉250 g)、酵母添加量0.75%、发酵时间4 h、醒发时间30 min和气蒸时间15 min。

Optimization of processing for purple potato steamed bread was carried out in both single factor experimental design and orthogonal experimental design. The optimal technology parameters were defined with the sensory indexes and specific volume. Purple potato flakes affected the flavor of the purple potato steamed bread, and also played an important role in specific volume of the bread. The quality of purple potato steamed bread could be improved by appropriate water, yeast and fermentation time. By comprehensive consideration of cost and technological requirements,the optimal processing parameters of purple potato steamed bread was determined, i. e. purple potato flakes 35%, water175 m L（250 g wheat flour）, yeast 0.75%, fermentation time four hours, proofing time 30 min and cooking time 15 min.