摘要
利用超微粉碎技术对5种杂粮进行处理,通过正交试验研究了绿豆、红小豆、小米、芸豆、高粱对杂粮馒头感官品质的影响,得到了最佳配方如下:当小麦粉100 g时,绿豆用量4 g,红小豆用量6 g,小米用量8 g,芸豆用量6 g,高粱用量8 g。
Based on single factor tests and orthogonal experimental design,effect of multigrain superfine powder on the quality of steamed bread was studied,which was comprised of mung bean,red bean,millet,kidney bean and sorghum powder. The optimized formula was as follows:wheat flour 100 g,mung bean powder 4 g,red bean powder 6 g,millet powder 8 g,kidney bean powder 6 g,sorghum powder 8 g.
作者
刘远洋
孙岩琳
林欣梅
LIU Yuanyang;SU Yanlin;LIN Xinmei(College of Food,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Daqing Food and Drug Inspection and Testing Center,Daqing,Heilongjiang 163319,China)
出处
《农产品加工》
2019年第8期9-11,15,共4页
Farm Products Processing
基金
大庆市指导性科技计划项目(ZD-2017-26)
关键词
超微粉碎
复配
杂粮馒头
感官品质
superfine
formula
multigrain steamed bread
quality
