紫薯馒头制作工艺研究  

Research into Processing Techniques of Purple Potato Steamed Bread

作　　者：罗文[1] 陈实[1] 张松[1] 

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2016年第4期23-26,共4页Journal of Sichuan Tourism University

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目"川式面点小吃标准化;产业化以及推广应用的研究"的阶段性成果;项目编号:CC11Z01

摘　　要：通过单因素试验和正交试验,对紫薯馒头中紫薯粉的添加量、酵母的添加量、猪油的添加量和水的添加量的影响进行感官品质检验。研究结果表明:水添加量>紫薯粉添加量>酵母添加量>猪油添加量;紫薯馒头制作工艺的最佳配方是:紫薯粉添加量15%、酵母添加量1%、猪油添加量5%、水添加量45%。By single factor optimization method and orthogonal test,the author carried out a sensory evaluation test on the amount of purple potato powder,yeast,lard and water for making purple potato steamed bread. The results showed that： the scale of influence on the sensory quality of purple potato steamed bread exerted by the amount of the four factors is waterpurple potato powderyeastlard; and their optimum proportion in the processing formula for purple potato steamed bread is as follows： purple potato powder 15%,yeast 1%,lard 5%and water 45%.

关 键 词：紫薯 馒头 正交试验 感官品质 

分 类 号：TS972[轻工技术与工程]