摘要
以感官评分为指标,单因素试验和正交试验相结合分别优化香菇柄牛蒡小馒头的配方和加工工艺。结果表明,香菇柄牛蒡小馒头的最佳配方为香菇柄粉4 g,牛蒡粉1 g,鸡蛋18 g,黄油18 g和绵白糖20 g;最佳加工工艺参数为和面时间30 min,上火温度150℃,下火温度120℃,烘烤时间12 min,在此条件下感官评分达到最大值86.7分。
Based on the sensory scores, the tormula and the processing technology of the small steamed burdock buns were optimized by single tactor experiment and or/hogonal experiment. The experimental results showed that the best tormula tor Letinous edodes handle burdock small steamed buns was Letinous edodes handle powder 4 g, burdock powder 1 g, egg 18 g, butter 18 g and white sugar 20 g. The optimum processing parameters were dough mixing time 30 min, upper fire temperature 150 ℃, lower fire temperature 120 ℃ and baking time 12 min. Under tiffs conditions, the sensory score reached a maximum of 86.7.
作者
虞世帅
张茜
李超
崔珏
单培
彭成海
吴亚飞
冯拓
YU Shishuai;ZHANG Qian;LI Chao;CUI Jue;SHAN Pei;PENG Chenghai;WU Yafei;FENG Tuo(College of Food Engineering,Xuzhou Institute of Technology,Xuzhou,Jiangsu 221018,China)
出处
《农产品加工》
2018年第11期4-9,共6页
Farm Products Processing
基金
国家星火计划项目(2014GA690103)
江苏省苏北科技发展计划项目(BN2015030))
江苏省"333"人才项目(2016)
江苏高校品牌专业建设工程资助项目(2015)
关键词
香菇柄
牛蒡
小馒头
配方
加工工艺
Letinous edodes handle
burdock
small steamed bread
formula
processing technology
