摘要
用番茄、蜂蜜及其他辅料研制番茄风味馒头。在单因素实验的基础上,通过正交试验对番茄风味馒头的配方进行优化。结果表明,番茄风味馒头的最佳配方为:面粉500 g、番茄浆泥150 g、酵母5 g、蜂蜜30 g、水150 g。按此配方制作的产品表面光滑,气孔均匀,口感细腻,色泽呈淡淡的粉红色,具有特殊的番茄风味。
Tomato steamed bread was developed using tomatoes, honey and other accessories. The formula of tomato steamed bread was optimized by single factor and orthogonal tests as follows： wheat flour of 500 g, strained tomatoes of 150 g, yeast of 5 g, honey of 30 g and water of 150 g. Under these conditions, the product had smooth surface, uniform pore and delicate taste. It had slightly pink color and special tomato flavor.
作者
于斌
陈娟
栾德兴
夏雪
YU Bin;CHEN Juan;LUAN De-xing;XIA Xue(Department of Food,Yantai Nanshan University,Yantai 265713,Shandong,China;Moon Bay Seascape Hotel of Longkou,Yantai 265713,Shandong,China)
出处
《江苏调味副食品》
2018年第4期22-25,共4页
Jiangsu Condiment and Subsidiary Food
关键词
番茄
馒头
配方
感官评价
tomato
steamed bread
formula
sensory evaluation
