摘要
以感官评价、比容、宽高比、质构特性为评价指标,研究蒸汽发酵过程中不同的发酵参数对馒头食用品质的影响,通过温升速率、发酵温度和发酵时间的单因素实验来进行对比分析。结果表明,相较于实验样机原始的参数条件,当参数调整为400%初始温升速率、发酵时间控制在80%~100%时,馒头的食用品质较好。
Sensory evaluation,specific volume,width-to-height ratio,and texture characteristics are used as evaluation indicators to study the effect of different settings on the edible quality of steamed bread during steam fermentation.Three sets of single factor experiment about temperature rise rate,fermentation temperature and fermentation duration are designed for comparative analysis.The results show that,compared with the original setting of the experimental prototype,when the parameters are adjusted to 400%of the initial temperature rise rate and the fermentation duration is controlled to 80%~100%,the edible quality of steamed bread is better.
作者
张惠婷
石晓璐
张智
唐相伟
ZHANG Huiting;SHI Xiaolu;ZHANG Zhi;TANG Xiangwei(Midea Group-Guangdong Midea Kitchen Appliances Manufacturing Co.,Ltd.Foshan 528300)
出处
《家电科技》
2023年第2期90-93,共4页
Journal of Appliance Science & Technology
关键词
蒸烤箱
蒸汽发酵
馒头
食用品质
Combi oven
Steam fermentation
Steamed bread
Edible quality
