扬州包子蒸制工艺研究  

Study on the Steaming Process of Yangzhou Baozi

作　　者：朱在勤[1] 崔慧 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏省沭阳中等专业学校,江苏宿迁223600

出　　处：《扬州大学烹饪学报》2014年第2期14-18,共5页Cuisine Journal of Yangzhou University

摘　　要：对扬州包子在蒸制过程中火力对包子品质的影响、醒发时间和蒸笼屉数对火力的选择、包子内外温度的变化、蒸制时间、蒸制过程中比容的变化和馅心在不同蒸制时间下的细菌数的残留等进行了较全面的研究。通过感官指标,最终确定蒸制扬州包子(每次蒸制4屉及以上)的最佳火力是大火,醒发时间为30min,生肉馅包子、青菜馅包子、萝卜丝馅包子的最佳蒸制时间分别为8min、6min、7min;测定结果表明,三种不同馅心的扬州包子在蒸制时间分别达到11min、5min、7min时,馅心中细菌残留量几乎为零。An overall study,focusing on the selection of duration and degree of cooking based on proofing time and number of steamer trays,the effect of duration and degree of cooking on Baozi,change of the temperature inside and outside of Baozi,steaming time,change of specific volume in the steaming process,and the residual bacteria in fillings with different steaming time,is performed.Determined by the sensory index,the optimal process parameters for steaming Yangzhou Baozi（at least 4 trays each time） are：30 minutes of proofing,cook on high heat for 8min（meat filling）,6min（green vegetable filling） and 7min（shredded radish filling）.The results show that cooking Yangzhou Baozi with the three different fillings for 11min,5min and 7min respectively yields zero residual bacteria.

关 键 词：扬州包子 蒸制工艺 火候 比容 细菌残留 

分 类 号：TS972.116.2[轻工技术与工程]