秋葵藜麦馒头的研制  

Development of Okra and Quinoa Steamed Bread

作　　者：徐向波[1] 庞敏 吴照莎 尤香玲 XU Xiangbo;PANG Min;WU Zhaosha;YOU Xiangling(Sichuan Tourism University,610100 Chengdu,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《粮食加工》2023年第1期34-38,共5页Grain Processing

基　　金：四川旅游学院校级科研项目(2021SCTUZK71);四川旅游学院大学生创新创业训练计划资助项目(202111552040S)。

摘　　要：为研制一款营养丰富的杂粮馒头,以秋葵粉和藜麦粉为主要材料,研究了秋葵藜麦馒头配方,以感官评分为主要指标,通过单因素实验结合响应面实验,分别对秋葵粉、藜麦粉、猪油以及水的添加量对馒头的影响进行了研究,确定了秋葵藜麦馒头的最佳配方为:秋葵粉添加量12.5 g、藜麦粉添加量20 g、小麦粉添加量80 g、水添加量60 g、猪油添加量5 g、白糖添加量4 g、酵母粉1 g、泡打粉0.1 g,醒发时间20 min,蒸制时间15 min,在此条件下,制得的秋葵藜麦馒头外形饱满、质地松软,品质最佳。In order to develop a nutrient-rich multi-grain steamed bread, okra powder and quinoa powder were used as the main materials, and the formula of okra quinoa steamed bread was studied. Sensory score was used as the main index. Through single factor experiment combined with response surface experiment, the effects of the addition levels of okra powder, quinoa powder, lard and water on the steamed bread were studied, and the opti-mal formula of Okra quinoa steamed bread was determined as follows: Okra flour added 12.5 g, quinoa flour added 20 g, wheat flour added 80 g, water added 60 g, lard added 5 g, sugar added 4 g, yeast powder 1 g, baking powder 0.1 g, steaming time 20 min, 15 min, under these conditions, the Okra quinoa steamed bread shape is full, soft texture, the best quality.

关 键 词：秋葵 藜麦 馒头 响应面实验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]