摘要
试验以小麦粉、马铃薯泥、玉米面为主要原料,通过添加一定量活性干酵母研制薯泥玉米面馒头。采用单因素试验、正交试验,以感官评定来确定混合馒头的最优配方。试验结果表明:最优方案为薯泥小麦粉配比为11∶27,玉米面添加量为6.5%,活性干酵母添加量为1.0%,发酵时间为40 min,此时馒头的弹性、组织状态、色泽、香味和口感最好,做出的产品口感细腻,表皮有光泽,弹性较好,有嚼劲,不粘牙,内部气孔均匀细小,含有4.657 mg/100 g的维生素C。
The wheat flour,mashed potato and corn power were used as the main raw material,active dry yeast as auxiliary material,a new kind of steamed buns was made.The research is carried on with sensory evaluation for standard of comparison,and single-factor test and orthogonal test for experiment method to optimum the formulation.The results showed that the optimal scheme were the ratio of mashed potato to wheat flour is 11∶27,corn flour 6.5%,the active dry yeast 1.0%and fermentation for 40 minutes.The mixed steamed bun produced under the condition has better sensory quality,and contained 4.657 mg/100 g vitamin C.
作者
张忠
刘晓燕
刘滨文
Zhang Zhong;Liu Xiaoyan;Liu Binwen(College of Agricultural Sciences,Xichang College,Xichang 615013,China;Potato Engineering and Technology Center,Xichang 615013,China)
出处
《现代食品》
2020年第2期98-101,共4页
Modern Food
基金
西昌学院校基金:布拖县马铃薯主产区马铃薯及种薯贮藏研究与经济效益对比分析(编号:LGLZ201821)。
关键词
薯泥
玉米面
馒头
Mashed potato
Corn power
Steamed bun
