红薯红枣馒头研制

Development of steamed bread with sweet potato and red jujube

为了充分利用红薯营养价值,提高红薯的食用性能,以小麦粉、红薯、红枣粉为主要原材料,研究了红薯红枣馒头的制作工艺。以感官评分为主要评价指标,通过单因素试验和正交试验,探讨红薯的预处理方式、红薯品种、红薯添加量、红枣添加量、酵母添加量对红薯红枣馒头品质的影响,确定了最佳工艺条件。结果表明:采用红心红薯制成泥,以小麦粉质量为基准,红薯添加量15%、红枣粉添加量11%、酵母添加量1%、白砂糖添加量5%,发酵时间45 min,蒸煮时间15 min时,所得馒头品质较好,风味独特、美味、营养价值高。

In order to make full use of the nutritional value of sweet potato and improve the edible performance of sweet potato, the production technology of sweet potato and red jujube steamed bread was studied with wheat flour, sweet potato and jujube powder as the main raw materials. Sensory score was used as the main evaluation index, the effects of pretreatment method, sweet potato variety, sweet potato addition, jujube addition and yeast addition on the quality of sweet potato and red jujube steamed bread were discussed, through single factor and orthogonal experiment, and the optimum production conditions were determined. The results showed that when red sweet potato was made into mud, the weight of wheat flour was taken as the basis, sweet potato, red date powder, yeast and sugar were added 15 %, 11 %, 1 % and 5 %, respectively, fermentation time was 45 min and steaming time was 15 min, the quality of steamed bread was better, with unique flavor, delicious and high nutritional value.