黑木耳多糖馒头的研制

Development for Steamed Bread with Auricularia auricular

以传统馒头配方及工艺为基础,将黑木耳作为原料添加到馒头中。通过单因素试验及正交试验确定黑木耳多糖馒头最佳配方。结果表明,影响黑木耳多糖馒头品质的4个因素主次顺序为黑木耳浆添加量>白砂糖添加量>酵母添加量>加水量。黑木耳多糖馒头最佳配方为黑木耳浆添加量10%,酵母添加量0.7%,加水量50%,白砂糖添加量10%。该条件下生产出来的黑木耳多糖馒头感官评分最高,馒头品质最好。

Based on formula and the process of the traditional steamed bread,Auricularia auricular was added into the steamed bread as a raw material.The best formula of steamed bread with Auricularia auricular was determined by single factor and orthogonal experiment.The results showed that the order of the four factors affecting the quality of steamed bread with Auricularia auricular was as follows:Auricularia auricular pulp addition>sugar addition>yeast addition>water addition.The best formula of steamed bread with Auricularia auricular was as follows:Auricularia auricular pulp addition of 10%,yeast addition of 0.7%,water addition of 50%,sugar addition of 10%.The perception score of steamed bread with Auricularia auricular was the highest,and the quality of steamed bread was the best by this formula.