马铃薯泥馒头的研制  

Processing of the Mashed Potatoes Steamed-Bread

作　　者：张笑笑[1] 李瑜[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《粮食加工》2016年第4期56-59,共4页Grain Processing

基　　金：大别山区高山蔬菜安全生产与储运技术;农业部公益性行业(农业)重大科研专项(201503238)

摘　　要：研究马铃薯泥馒头的优化工艺,响应马铃薯主食化的战略。在单因素试验的基础上,采用正交试验法研究马铃薯泥、水的添加量和发酵时间对马铃薯泥馒头感官品质的影响,优化马铃薯泥馒头的最佳工艺参数。结果表明,马铃薯泥馒头的最佳工艺配方为:马铃薯泥添加量30%、加水量40%、发酵时间40 min,该条件下制成的馒头品质优良、风味良好。The optimization process of potato mashed bread is studied, in response to the strategy of potato staple food.Based on single factor experiments, research the effect of the amount of sludge, water content and fermentation time on the sensory quality of potato steamed bread, and optimize the processing parameters of the mashed potato steamed bread with orthogonal test method.The results showed that optimal formula mashed potato bread is： A2B2C2, potato added in an amount of 30% and water added in an amount of 40%, fermentation time was 40 min.Mashed potatoes steamed bread produced in this way had good taste and high quality.

关 键 词：马铃薯泥 馒头 发酵时间 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]