| 大豆粉馒头加工品质的优化研究 |
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| 引用本文： | 高雪琴,张晓娜,梁小燕.大豆粉馒头加工品质的优化研究[J].西部粮油科技,2009,34(4):52-54. |
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| 作者姓名： | 高雪琴 张晓娜 梁小燕 |
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| 作者单位： | 河南科技学院,河南新乡,453003 |
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| 摘 要： | 在考察了大豆粉添加量、白砂糖添加量、发酵温度、发酵时间4个单因素对馒头品质影响的基础上,采用正交试验设计对大豆粉馒头的生产工艺进行优化。结果表明,在大豆粉添加量10%,白砂糖添加量4%,32℃下发酵40 min的条件下,生产的大豆粉馒头品质最好。
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| 关 键 词： | 大豆粉 馒头 优化 加工品质 |
Optimization of Processing Quality of Soybean Steamed Bread |
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| GAO Xtie-qin,ZHANG Xiao-na,LIANG Xiao-yan.Optimization of Processing Quality of Soybean Steamed Bread[J].China Western Cereals & Oils Technology,2009,34(4):52-54. |
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| Authors: | GAO Xtie-qin ZHANG Xiao-na LIANG Xiao-yan |
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| Affiliation: | ( Henan Institute of Science and Technology, Xinxiang Henan 453003 , P.R.China ) |
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| Abstract: | The effects of levels of soybean powder,sugar,fermented temperature,fermented time on steamed bread quality were investigated.Based on this,orthogonal test was used for studying the production technology of the steamed bread.The results indicated that when soybean powder,sugar,fermented temperature,fermented time were 10%,4%,32 ℃ and 40 minutes respectively,the streamed bread quality is the best. |
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| Keywords: | soybean powder steamed bread orthogonal test optimization |
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