小笼包面皮制作优化工艺研究  

The manufacture technology of Wuxi little basket bun wrapper

作　　者：谢强[1] 苗淑萍[1] 毛羽扬[2] 

机构地区：[1]无锡商业职业技术学院,无锡214153 [2]扬州大学旅游烹饪学院,扬州225001

出　　处：《食品科技》2014年第11期158-162,共5页Food Science and Technology

摘　　要：通过单因素试验和正交试验确定无锡小笼包面皮制作优化工艺(包括制作面皮时的和面水温、添加酵种品种及添加量、面皮醒发时间)。The best manufacture technology for Wuxi little basket bun wrapper is determined by single factor experiment and orthogonal experiment, including the water temperature, type and add amounts of barm, time for fermentation, etc. Ascertaining the best technological conditions for Wuxi little basket bun. Result of orthogonal experiment indicates that water amount in kneading dough has the maximal effect on the quality of dough, while the amounts of barm and time for fermentation has the middle effect, and the temperature of water in kneading dough has the least effect. The best technological conditions for Wuxi little basket bun is as following： wheat flour 100 g as a fix factor, yeast 1 g, water for kneading dough： 60 mL（flour moisture content 14.9%, the water absorption rate is 61.7%）, temperature of water in kneading dough： 80 ℃, time for fermentation： 15 minutes（15 minutes ahead of steaming step）.

关 键 词：无锡小笼包 面皮 优化工艺 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]