豆渣馒头的研究  

Study on steamed bread with bean dregs

作　　者：王苏闽[1] 

机构地区：[1]江苏财经职业技术学院粮食工程与管理系,江苏淮安223003

出　　处：《粮油食品科技》2013年第2期9-12,共4页Science and Technology of Cereals,Oils and Foods

基　　金：江苏省淮安市政府计划项目(HAG08075)

摘　　要：考虑豆渣添加量、水的添加量、发酵时间以及发酵温度四因素对馒头品质的影响,采用正交试验设计对馒头的生产工艺进行优化。主要利用馒头的一次发酵工艺进行研究,结果表明,在100 g面粉中添加10%豆渣,55 mL水,发酵时间120 min,发酵温度36℃时生产出来的馒头综合评分最高。馒头色泽微黄、口感细腻、香气浓厚、营养丰富,与普通馒头相比蛋白质、矿物质、维生素和纤维素含量明显提高。The effect of adding amount of bean dregs and water,fermentation time and temperature on the quality of steamed bread was studied.The production process was optimized by orthogonal test.The result showed that10% of bean dreg added into 100 g flour with 55 mL water,fermented for 120 min at 36 ℃,the steamed bread got the highest score which was light yellow in color with good taste and aroma,rich nutrition.And the content of protein,minerals,vitamins and fiber was increased obviously compared with normal steamed bread.

关 键 词：豆渣 馒头 配方 添加量 正交试验 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]