南瓜馒头加工工艺研究  

Research on processing technology of pumpkin steamed buns

作　　者：王腾飞 冯越 霍梅俊 王志华[3] WANG Teng-fei;FENG Yue;HUO Mei-jun;WANG Zhi-hua(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China;College of Veterinary Medicine,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Tourism College,Chongqing University of Arts and Sciences,Chongqing 402160,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学动物医学学院,山西太谷030801 [3]重庆文理学院旅游学院,重庆402160

出　　处：《粮食与油脂》2020年第11期36-39,共4页Cereals & Oils

基　　金：教育部产学合作协同育人项目(201902192011);重庆市高等教育教学改革研究项目(183031);川菜发展研究中心科研项目(CC20G17)的阶段性成果之一;山西省高等学校科技创新项目(2019L0393);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201712);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201734);山西农业大学教学改革研究项目(YB-202018);山西农业大学科技创新基金项目(2017YJ32);山西省重点研发计划项目(201903D211007-01);重庆社会科学规划项目(2020YBSH109)。

摘　　要：以南瓜泥为原料,将南瓜泥添加到小麦高筋粉中,通过单因素试验,研究南瓜泥、酵母、发酵时长、水的添加量以及蒸制时长对南瓜馒头感官评分的影响,通过响应面法对南瓜馒头的制作工艺进行优化。结果表明,南瓜馒头的最佳工艺条件为面粉200 g,南瓜泥质量分数50%、酵母0.8 g、发酵时间90 min、加水量质量分数15%、蒸制时间25 min。Pumpkin squash was used as raw material to add pumpkin puree to high-gluten wheat flour.Through the design of single-factor experiments,the amount of added pumpkin pulp,yeast,the length of fermentation,water and the duration of steaming affected the sensory scores of pumpkin steamed buns.Finally,the production process and product quality of pumpkin buns were optimized through response surface methodology to produce a pumpkin bun with rich nutrition and high product quality.The results showed that the optimum conditions of pumpkin steamed bun were as follows:wheat flour 200 g,pumpkin oil 50%,yeast 0.8 g,fermentation time 90 min,water addition 15%,steaming time 25 min.

关 键 词：南瓜 馒头 加工工艺 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]