摘要
探讨红薯叶粗粮馒头的加工工艺,通过单因素试验与正交试验筛选出最佳配比,以感官评分、理化指标为评价标准。结果表明,最佳配方为:红薯叶25%,玉米粉15%,燕麦片7.5%,白砂糖2.5%,此产品淡绿色,表面光滑,无塌陷,口感细腻,甜度适中,具红薯叶纯正浓郁香味。
The processing technology of steamed bread of sweet potato leaves was discussed.The optimum formula was optimized with regard to sensory scores and physical and chemical indicators by single factor test and orthogonal test.The results showed that the optimum formula was:sweet potato leaf 25 %,corn flour 15 %,oatmeal 7.5 %,white sugar 2.5 %. The product was light green,smooth surface,no collapse,delicate taste,moderate sweetness. The product had rich flavor with sweet potato leaves.
出处
《食品研究与开发》
CAS
北大核心
2016年第17期62-65,共4页
Food Research and Development
基金
重庆工贸职业技术学院2015届"大学生创新实践及毕业设计项目"
关键词
红薯叶
粗粮
馒头
sweet potatoleaves
coarse food grain
steamed bread
