摘要
将筛选出的一株耐冻藏酵母菌应用到冷冻生包子生产中,探讨酵母添加量对面团品质的影响及品质改良剂和醒发条件对包子生产工艺的影响。以质构、感官评分、比容、高径比为主要指标,通过单因素正交试验和响应面试验进行考察,确定冷冻生包子的最佳生产工艺。结果表明,酵母添加量1.2%时,硬度、弹性、体积最佳,面团的品质最好;品质改良剂的最佳配比为硬脂酰乳酸钠添加量0.2%、卡拉胶添加量0.7%、瓜尔豆胶添加量0.6%;醒发的最优工艺条件为温度43℃,湿度70%,时间40 min。
A screened frozen-tolerant yeast was applied to the production of freezing steamed bun,and the effects of yeast addition on dough quality and the effects of quality improvers and proofing conditions on the production process of steamed bun were discussed.Taking texture,sensory score,specific volume,height to diameter ratio as the main indexes,the best production technology of freezing raw steamed bun was determined by single factor orthogonal test and response surface test.The results showed that when the yeast content was 1.2%,the hardness,elasticity and volume were the best,and the quality of dough was the best;the best ratio of quality improver was 0.2%sodium stearyl lactate,0.7%carrageenan and 0.6%guar gum;the best technological condition of proofing was 43℃,70%humidity and 40 min.
作者
路雪纯
辛嘉英
张根生
LU Xuechun;XIN Jiaying;ZHANG Gensheng(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150076;State Key Laboratory of Carbonyl Synthesis and Selective Oxidation,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730000)
出处
《食品工业》
CAS
2021年第1期41-46,共6页
The Food Industry
关键词
包子
耐冻藏
改良剂
生产工艺
steamed bun
freeze resistant storage
improver
production process
