摘要
采用单因素试验和正交试验方法研究了陈皮红糖保健馒头的配方和加工工艺。结果表明:陈皮、红糖、酵母、水和发酵时间等因素均对陈皮红糖馒头的感官品质产生较大的影响。馒头的最佳配方及工艺为以小麦粉质量为基准,陈皮添加量0.6%、红糖添加量15%、水添加量46%、酵母添加量1.0%、发酵时间55 min。
The formula and processing technology of hygienical steamed bread with dried tangerine peel and brown sugar were studied by single factor test and orthogonal test. The results showed that the factors, such as dried tangerine peel, brown sugar, yeast, water and fermentation time, all had great influences on the sensory quality of steamed bread. The optimal formula and process of steamed bread were as follows: on the basis of wheat flour weight, the amount of dried tangerine peel 0.6 %, the amount of brown sugar 15 %, the amount of water 46 %, the amount of yeast 1.0 %, and the fermentation time 55 min.
作者
马荣琨
肖娇娇
MA Rong-kun;XIAO Jiao-jiao(College of Food Science and Engineering,Zhengzhou Institude of Science and Technology,Zhengzhou450064,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第4期35-37,共3页
Cereals & Oils
关键词
陈皮
红糖
保健馒头
dried tangerine peel
brown sugar
hygienical steamed bread
