安徽农业科学2018，Vol.46Issue(11)：135-139,148,6.
板栗馒头开发研究
Study on the Development of Chinese Chestnut Steamed Bread
李瑶琪 1张慧 2孔繁东 1杨慧敏1
作者信息
- 1. 大连工业大学食品学院,辽宁大连116034
- 2. 碧琪食品有限公司,辽宁大连116034
- 折叠
摘要
Abstract
[Objective]To study and develop the nutritive steamed bread with chestnut powder.[Method]The effects of chestnut powder dosage, water content,yeast quantity,fermentation time and compound emulsifying enzyme preparation on the quality of steamed bread were investigated. The optimum conditions were determined through specific volume measurement,sensory evaluation and texture determination.[Result]The results show that the optimum formula of Chinese chestnut steamed buns was as follows:the adding amount of chestnut powder was 6%,the amount of water added was 50%,the yeast content was 0.9%,the compound emulsifying enzyme preparation was 0.22%(all mixed powder mass);the opti-mum conditions of chestnut steamed buns:fermentation temperature was 38℃,relative humidity was 70%-80%,fermentation time was 55 min, proofing time was 30 min.The steamed bread made under this condition was of good quality and good flavor.[Conclusion]This study can provide a certain theoretical basis for the development of nutritious grain steamed bread.关键词
馒头/板栗粉/质构特性/感官品质Key words
Chinese Steamed Bread(CSB)/Chinese chestnut powder/Texture characteristics/Sensory quality分类
轻工纺织引用本文复制引用
李瑶琪,张慧,孔繁东,杨慧敏..板栗馒头开发研究[J].安徽农业科学,2018,46(11):135-139,148,6.
