摘要
以小麦粉、板栗粉、糯米粉、玉米粉为原料,利用单因素和正交实验设计方法,研究了新型板栗窝头发酵的最佳条件及原料的最佳配方。结果表明:最适的发酵条件是酵母添加量为1.0%,水添加量100%,在33℃、湿度70%,发酵45min;最佳原料配方为每100g小麦粉中加入17g板栗粉、8g糯米粉、8g玉米粉,蒸制15min,可制得具有板栗风味,口感好,营养丰富的新型板栗窝头。
Wheatmeal,chestnut powder,corn flour were used as main raw materials to produce new style chestnut steam bread. The optimal fermentation condition and raw material formula were investigated by single factor and orthogonal array design experiments. Results showed that the optimal fermentation condition was adding dry active yeast 1.0% ,pure water 100% ,the fermenting time of 45min,fermenting temperature of 33~C and fermenting humidness of 70%. The raw material formula was composed of 17g chestnut powder,8g corn flour and 8g sweet rice flour in lOOg wheatmeal,then steaming 15min. The sensory quality and higher texture properties of chestnut steam bread achieved under the optimar processing conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期269-272,共4页
Science and Technology of Food Industry
关键词
板栗
窝头
关键技术
chestnut
steam bread
key technique
