扬州包子的工艺标准化研究  

Research on the Technological Standardization of Yangzhou Baozi

作　　者：朱在勤[1] 陈霞[1] 毛羽扬[1] 高蓝洋[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《农产品加工（下）》2006年第12期8-12,共5页Farm Products Processing

基　　金：扬州大学自然科学基金(RK0413180)。

摘　　要：对扬州包子的工艺条件和其品质影响因素进行了较全面的研究。应用Brabender和Perten等仪器分析了4种面粉的特性,选择出比较适合制作扬州包子的面粉品种;用正交试验确定了酵母、泡打粉用量和发酵时间,并根据营养均衡原理,对扬州包子馅心的传统配方进行了改进,设计了生肉馅、青菜馅、三丁馅、豆沙馅和萝卜丝5种馅料配方。研究了生肉馅心中水的最佳添加量;探讨了青菜馅心中青菜的最佳焯水时间;确定了5种包子的最佳蒸制时间。本研究为企业进行扬州包子规范化和工业化生产提供了科学的数据。The processing conditions of Yangzhou Baozi and influencing factors of its quality were studied comparative roundly in this paper. By investigation in characteristics of four kinds of flour, appropriate one was selected for making the Baozi. Better fermentative time and dosage of yeast and soda were determined by orthogonal design. The traditional filling prescription of the Baozi was also studied. Five kinds of fillings： meat filling, green vegetables filling, three cubes filling, sweetened bean paste filling and radish tiny bit filling were designed according to nutritional balance principle. Furthermore, the optimum quantity of water in meat filling and the scald time of green vegetables filling were investigated. At last the best steam time was determined. It provided a scientific quantitative reference for the standardized and industrialized production in cuisine trade.

关 键 词：扬州包子 工艺标准化 发酵 蒸制 

分 类 号：TS201[轻工技术与工程—食品科学]