胡萝卜粉馒头工艺优化研究  

Study on the Process Optimization of Carrot Powder Steamed Bread

作　　者：胡鹏丽 张献领 王艳红 HU Peng-li;ZHANG Xian-ling;WANG Yan-hong(School of Food Engineering,Anhui Science and Technology University,Fengyang 233100,Anhui,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《兰州文理学院学报（自然科学版）》2020年第3期48-52,共5页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：安徽科技学院人才引进专项基金(SPYJ201903)。

摘　　要：通过添加胡萝卜粉,改善制作馒头的传统配方.以水加入量、胡萝卜粉加入量、酵母粉加入量和发酵时长为研究因素,以感官分值为判定标准,设计单因素和正交试验.研究表明胡萝卜粉馒头制作最佳条件为:每100 g面粉中,添加20 g胡萝卜粉、0.8 g酵母粉、3 g白砂糖和50 mL水,于30℃发酵3 h,20℃醒发20 min,蒸制22 min,自然冷却40 min.该条件下制作的胡萝卜粉馒头比容为2.1 mL/g,水分含量为35.2%,符合国家标准.The traditional recipe of making steamed bread was improved by adding carrot powder.Single factor and orthogonal experiments were designed with water,carrot powder,yeast and fermentation time as research factors and sensory scores as judgment criteria.The result showed that the best condition for making carrot powder steamed bread was as follows:add 20 g of carrot powder,0.8 g of yeast powder,3 g of sugar and 50 ml of water to every 100 g of flour,ferment for 3 h at 30℃,wake up for 20 min at 20℃,steam for 22 min,and cool for 40 min naturally.The specific volume and moisture content of carrot powder steamed bread were 2.1 mL/g and 35.2%respectively,which met the national standard.

关 键 词：胡萝卜粉 馒头 工艺优化 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]