紫苏粕蒸烤馒头的研制  

Study on making steamed bread of perilla seed meal

作　　者：潘艳[1] 刘爽[1] 孙非凡[1] 王云杰[1] 

机构地区：[1]粮油食品深加工吉林省高等学校重点实验室吉林工商学院食品工程学院,长春130062

出　　处：《食品科技》2015年第12期132-136,共5页Food Science and Technology

摘　　要：以面粉为主要原料,添加紫苏粕、绞股蓝等辅料生产紫苏粕蒸烤馒头,此工艺采用一次发酵,通过响应面方法确定紫苏粕蒸烤馒头的最佳工艺配方。结果表明,紫苏粕馒头的最佳工艺配方为:中草药提取液添加量7.2 m L、醒发时间为52 min、蒸烤温度176℃(以面粉300 g计),此时预测值为91.60,此工艺制得的紫苏粕蒸烤馒头具有独特风味为保健食品行业奠定良好基础。In the study,steamed bread of Perilla seed meal was made of the ingredients of flour as the main material,and perilla seed meal and Gynostemma pentaphylla as the addictives.Once fermentation was used during the process and the optimal formula was achieved by using response sur face methodology.The results showed the following optimal formula extracts from Chinese herbs 7.2 m L,the time of fermentation 52 min and steaming temperature 176 ℃（with flour being 300 g）.Under these conditions,the predicted value was 91.60,which indicted that the quality of the steamed bread was the best.

关 键 词：蒸烤馒头 紫苏粕 响应面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]