膨化小米餐包配方优化研究

Study on Formula Optimization of Extruded Millet Meal Buns

利用膨化小米粉与高筋粉为主要原料,加入黄油、白砂糖、水等辅料,研究开发膨化小米餐包。通过单因素试验、正交试验及感官评鉴确定膨化小米餐包的最佳配方。研究表明,膨化小米粉69 g、高筋面粉231g、白砂糖51g、黄油33 g、水156 g、干酵母4.5 g、奶粉12 g、鸡蛋液21 g、食盐3 g,可以得到香味浓郁、口感细腻的膨化小米餐包。

This paper uses puffing millet flour and high-gluten flour as the main raw materials,adding butter,sugar,water and other auxiliary ingredients to research and develop meal packages.The best formula of meal packages was determined by single-factor test,orthogonal test and sensory evaluation.Research shows that the best formula for meal packages is 69 g puffed rice flour,48 g white sugar,27 g butter,162 g water,231 g strong flour,4.5 g dry yeast,12 g milk powder,21 g egg liquid and 3 g salt.