枣渣馒头的研制  

Processing of the Zizyphus Jujuba Mill Steamed-Bread

作　　者：石聚领 王栋梁[2] 范会平[2] 孙晓瑞 王娜[1,2] 

机构地区：[1]好想你枣业股份有限公司,河南郑州451161 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《农产品加工（下）》2015年第7期18-21,共4页Farm Products Processing

基　　金："十二五"国家科技支撑计划项目子课题(2012BAD36B07-12)

摘　　要：以感官评分为指标,研究了枣渣添加量、加水量、发酵时间及醒发时间对枣渣馒头品质的影响。在单因素研究的基础上,通过正交试验优化了枣渣馒头制作的工艺。结果表明,枣渣馒头的最佳工艺条件为枣渣添加量12.5%,加水量42.5%,发酵时间40 min,醒发时间15 min,此条件下可以得到品质良好的枣渣馒头。该研究拓展了枣渣的应用,满足了人们对主食的多样化需求。The amount of Zizyphus jujuba Mill, water, fermentation time and proofing time is studied to make Zizyphus jujuba Mill steamed bread by sensory evaluation. Results indicated that the best process condition is： Zizyphus jujuba Mill 12.5%, water 42.5%, fermentation time 40 min, proofing time 15 rain. The best quality of Zizyphus jujuba Mill steamed bread is obtained during this condition. The application range of Zizyphus jujuba Mill is expended and the diversified demand of staple food is satisfied.

关 键 词：枣渣 馒头 工艺 

分 类 号：TS201[轻工技术与工程—食品科学]