摘要
研究酵子制作工艺对酵子馒头品质的影响。以成品馒头白度、硬度及感官品质为指标,在单因素试验基础上,进行Box-Behnken试验设计,对酵子制作所需的米酒、小曲、大曲添加量3个因素进行响应面优化试验分析,确定适宜的酵子制作工艺参数为:米酒量6.97%、小曲量1.52%、大曲量0.70%。
Study the influence of the production process of jiaozi on the quality of steamed bread.Based on the whiteness,hardness,and sensory quality of the finished product.The Box-Behnken test was designed based on the single factor test,and response surface optimization experiments were performed on the three factors of rice wine,xiaoqu,and daqu that were required for the production of jiaozi.Experimental analysis to determine the appropriate production parameters of fermented grains was:the amount of rice wine 6.97%,the amount of xiaoqu 1.52%,the amount of daqu 0.70%.
作者
孙祥祥
刘长虹
张萌
王远辉
张煌
SUN Xiang-xiang;LIU Chang-hong;ZHANG Meng;WANG Yuan-hui;ZHANG Huang(Henan University of Technology,National Engineering Laboratory for Wheat&Corn Further Processing,Zhengzhou 450001,Henan,China;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450044,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第22期112-117,共6页
Food Research and Development
基金
2017年国家自然科学基金资助项目(31701635)
河南省重点攻关项目(162102210107)
