甘薯全粉馒头加工工艺的优化研究

Optimization of the Processing Technology of Sweet Potato Flour Steamed Bread

本研究以甘薯全粉、小麦粉为原料,通过单因素实验、正交试验对甘薯全粉馒头加工工艺进行优化,采用感官评价法对馒头品质进行评价。研究结果表明,甘薯全粉、小麦粉混合粉中甘薯全粉的最佳比例为20%;甘薯全粉馒头的最佳工艺条件为酵母添加量0.8%、加水量55%,发酵时间70min,发酵温度38℃。在此条件下生产的甘薯全粉馒头口感良好,具有甘薯的香味,同时营养价值高。

The optimum technology of sweet potato flour steamed bread was studied by single factor experiment and orthogonal experiment,the quality of steamed bread was evaluated by sensory evaluation method.The results showed that:the best proportion of sweet potato flour in sweet potato flour and wheat flour mixed flour was 20%;the best technological conditions of steamed bread were:yeast 0.8%,water 55%,fermentation time 70 min,fermentation temperature 38℃.The steamed bread with sweet potato whole flour produced under this condition has good taste,sweet potato flavor and high nutritional value.