预制调理红糖馒头加工工艺优化  

Optimization of processing technology of pre prepared brown sugar steamed bread

作　　者：先兆君 吴泽宇 张文成 XIAN Zhao-jun;WU Ze-yu;ZHANG Wen-cheng(Engineering Research Ceeter of Bio-Brocess of Ministry of Education,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230069,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,农产品生物化工教育部工程研究中心,安徽合肥230069

出　　处：《粮食与油脂》2022年第5期138-142,共5页Cereals & Oils

基　　金：安徽省科技重大专项项目编号(18030701161)。

摘　　要：以质构特性和感官评分为评价指标,研究酵母添加量、水添加量、和面时间和发酵时间对馒头品质的影响。在单因素试验的基础上,采用Box-Behnken响应面法确定预制调理红糖馒头的最佳工艺条件。结果表明:红糖馒头最佳的工艺条件为以面粉100g为基准,酵母添加量0.8%、水添加量48%、和面时间26 min和发酵时间92 min。在此条件下,预制调理红糖馒头具有良好的感官评分,为82.22。The effects of yeast addition,water addition,dough mixing time and fermentation time on the quality of steamed bread were studied using texture characteristics and sensory score as evaluation indexes.On the basis of single factor test,box-Behnken response surface method was used to determine the optimum technological conditions for preconditioning brown sugar steamed bread.The results showed that the optimal technological conditions were as follows:based on 100 g of flour,yeast addition 0.8%,wateraddition 48%,dough mixing time 26 min and fermentation time 92 min.Under these conditions,prepared brown sugar steamed bread had a good sensory score of 82.22.

关 键 词：红糖 馒头 响应面 感官评估 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]