摘要
在馒头中添加枸杞和菊花,有利于提高馒头的营养价值,改善馒头的口感、风味,丰富馒头的品种。针对杞菊馒头的最佳工艺参数进行研究,通过单因素试验和正交试验得出杞菊馒头的最佳工艺参数为:枸杞添加量7g、菊花添加量1.5g、面粉量100g、加水量为56m L、发酵时间为50min。
Addition of wolfberries and chrysanthemum flowers to tional values, varieties, flavors and tastes. This paper, employing lyzes their optimal recipes. The findings themum flowers, 100g wheat flour,56mL steamed buns （mantou） improves their nutrisingle-factor and orthogonal experiments, anasuggest the following parameter values ：7g wolfberries, 1.5g chrysanwater, and fermentation time 50min.
出处
《四川旅游学院学报》
2016年第5期22-25,共4页
Journal of Sichuan Tourism University
关键词
枸杞
菊花
馒头
wolfberry
chrysanthemum flower
steamed buns （mantou）
