胡萝卜粉营养馒头的生产工艺研究  

Study on the Production Technology of with Carrot Powder Nutritional Steamed Bread

作　　者：于辉 赵敏 杨鑫 陈家盛 姜鲁鑫 邢琳琳 毕延祥 王香媛 韩雨晴 岳凤丽 YU Hui;ZHAO Min;YANG Xin;CHEN Jia-sheng;JIANG Lu-xin;XING Lin-lin;BI Yan-xiang;WANG Xiang-yuan;HAN Yu-qing;YUE Feng-li(Shandong Agriculture and Engineering University,Jinan 250100,China)

机构地区：[1]山东农业工程学院,山东济南250100

出　　处：《中国果菜》2019年第3期14-20,共7页China Fruit & Vegetable

基　　金：山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(SDAIT-05-14);山东省教育厅重点实验室特色农产品采后品控与综合利用(鲁教科函[2017]4号)

摘　　要：通过将胡萝卜粉与小麦粉进行不同比例的复配,优化制作工艺及条件,制成胡萝卜粉营养馒头,在丰富了馒头颜色外观种类的同时,也补充了营养。在研究过程中,通过单因素和响应面优化试验,以感官评分作为评价指标,以高径比、比容等作为辅助指标,建立数学模型,确定胡萝卜粉营养馒头的最佳配方及制作工艺。结果显示:当胡萝卜粉添加量为6.0%,酵母粉添加量为0.9%,发酵时间2.0 h时,制作出的馒头感官评分较高,有较好的品质及风味。In this study, we mixed carrot powder and wheat flour in different proportions, and then used suitable processing technology and conditions to make nutritious steamed bread with carrot. It enriched steamed bread’s color appearance and nutrition. In the process of the study, we optimized single factor and response surfacet test, mathematical model was established with sensory score as evaluation index and height-diameter ratio and specific volume as auxiliary indexes, determined the best formula and processing technology of the nutritious steamed bread with carrot powder. The outcome showed that 6% of carrot, 0.9% of yeast powder, 2.0 h of fermentation time, the steamed bread had higher sensory score, better quality and flavor.

关 键 词：胡萝卜粉 营养馒头 工艺 品质 酵母粉 发酵时间 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]