发面包子面皮制作配方优化  

Optimization of Recipe for Making of Steamed Stuffed Bun Crust

作　　者：王雪菲 周舟 陈秋怡 曹蒙 王宝刚 李珂 WANG Xuefei;ZHOU Zhou;CHEN Qiuyi;CAO Meng;WANG Baogang;LI Ke(Food Sience School,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《食品安全导刊》2023年第13期117-119,共3页China Food Safety Magazine

基　　金：河南省教育科学规划2022年度一般课题(2022YB0755);信阳农林学院校级一流本科课程建设项目(中式面点工艺学)。

摘　　要：本文以小麦粉、泡打粉、水、猪油和白糖为主要原料,通过单因素试验和正交试验以感官评价为效应值,来优化发面包子面皮配方,并结合质构分析得到包子面皮的最优配方。结果表明,以100 g小麦粉为基准,酵母粉0.6 g,发面包子面皮的最优配方为泡打粉3.0 g、猪油1.5 g、水48 g和白糖4.5 g。在此配方下蒸制出来的发面包子面皮松软洁白,口感软糯,弹性较好。In this paper,wheat flour,baking powder,water,lard,sugar as the main raw materials,through single factor test and orthogonal test with sensory evaluation as the effect value,to optimize the recipe of the steamed stuffed bun crust,and combined with the texture analysis to get the optimal recipe of the steamed stuffed bun crust.The results showed that the optimal formula for the crust was 3.0 g baking powder,1.5 g lard,48 g water,4.5 g sugar and 0.6 g yeast powder with 100 g wheat flour as the benchmark.Under this formula,steamed steamed buns crust had soft and white skin,soft and waxy taste,and good elasticity.

关 键 词：包子 面皮 质构 感官鉴评 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]