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投稿时间：2018-08-25
投稿时间：2018-08-25
中文摘要: 以秋葵、甜酒酿和面粉为主要原料，采用单因素试验和正交试验方法研究馒头配方及加工工艺。结果表明：随着秋葵添加量、酒酿添加量、加水量、酵母添加量和发酵时间等的增加，馒头评分均呈现先升高后降低的趋势。秋葵甜酒酿馒头的最佳配方和工艺为：以面粉质量为基础，秋葵添加量为20%，酒酿添加量为40%，酵母添加量为1.0%，加水量为16%，发酵时间为60 min。
Abstract:Okra，sweet rice wine and wheat flour as the main raw materials，the formula and processing technology of hygienical steamed bread with okra and sweet rice wine were studied by single factor test and orthogonal test. The results showed that all these sensory scores of steamed bread increased first and then decreased with the increase of the amount of okra，the amount of water，the amount of yeast and the fermentation time.The optimal formula and process of steamed bread were as follows：on the basis of wheat flour weight，the amount of okra 20%，the amount of sweet riec wine 40%，the amount of yeast 1.0%，the amount of water 16%，and the fermentation time 60 min.
keywords: okra sweet rice wine nutrition steamed bread
文章编号：201908030 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| MA Rong-kun，SHI Jia-qi | College of Food Science and Engineering，Zhengzhou Institude of Science and Technology，Zhengzhou 450064，Henan，China |
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