摘要
通过单因素试验及正交试验研究了葛根、黑豆、黑米、蜂蜜保健馒头的最佳工艺，结果表明，葛根、黑豆、黑米、蜂蜜、小麦粉混合的最佳配比是葛根粉添加量15%、黑豆粉添加量12%、黑米粉添加量10%、小麦粉添加量100%、蜂蜜添加量6%。馒头制作的最佳工艺条件为加水量50%、发酵温度38℃、湿度88%，发酵时间40 min，成型后在温度38℃、湿度88%条件下再次醒发15min，沸水蒸制20min，取出冷却到室温。此条件下生产的馒头具有较好的品质和较高的营养价值。
Abstract
Theoptimum parameters were studied through the single factor experiments andorthogonal teston radix puerariae,black beans,black rice andhoneyhealth steamed bread.The results showed that the best ratioof radix puerariae,black beans,black rice,honey,wheat powder were radix puerariae 15%,black bean 12%,black rice 10%,wheat flour 100% andhoney 6%.The bestconditionofmaking steamed bread were water 50%,fermentation temperatureof 38℃,humidity 88%,time 40min.After forming,under theconditionof temperature 38℃,humidity 88% the dough rested again for about 15 min and was steamed for 20min by boiled–water,then removed and letitcool to room temperature. Under theseconditions,the steamed breadhadgood quality andhigh nutritional value.
NETL
NSTL
维普
万方数据