摘要
在面粉中添加红枣粉研究红枣保健馒头的生产工艺,并进行色度和质构分析。通过响应面分析法优化试验条件,以感官评分为指标,确定红枣保健馒头的最佳工艺条件红枣粉添加量为6%、水添加量48%、发酵时间为100 min。色度分析显示,随着红枣粉添加量的增加,白度减小,红度增加。
Added red dates powder into the flour, production technology of red dates health care steamed bread was studied, and chromaticity and structure of steamed breads were analyzed. Test conditions were optimized by response surface analysis, with the sensory score as indicators, the optimal process conditions of red date health care steamed bread were obtained as follows： red dates powder addition 6%, water content 48% and fermentation time 100 min. Chromaticity analysis showed that white degree reduced and red degree increased with the increase of red dates powder addtion.
出处
《粮食与油脂》
北大核心
2018年第1期60-64,共5页
Cereals & Oils
基金
湖北文理学院食品新型工业化学科群建设项目(2017)
湖北文理学院大学生创新创业项目(2017)
关键词
馒头
红枣粉
响应面
感官评价
质构分析
steamed bread
red dates powder
response surface
sensory evaluation
texture analysis
