中国果菜2019，Vol.39Issue(3)：14-20,7.DOI:10.19590/j.cnki.1008-1038.2019.03.003
胡萝卜粉营养馒头的生产工艺研究
Study on the Production Technology of with Carrot Powder Nutritional Steamed Bread
摘要
Abstract
In this study, we mixed carrot powder and wheat flour in different proportions, and then used suitable processing technology and conditions to make nutritious steamed bread with carrot. It enriched steamed bread's color appearance and nutrition. In the process of the study, we optimized single factor and response surfacet test, mathematical model was established with sensory score as evaluation index and height-diameter ratio and specific volume as auxiliary indexes, determined the best formula and processing technology of the nutritious steamed bread with carrot powder. The outcome showed that 6％ of carrot, 0.9％ of yeast powder, 2.0 h of fermentation time, the steamed bread had higher sensory score, better quality and flavor.关键词
胡萝卜粉/营养馒头/工艺/品质/酵母粉/发酵时间Key words
Carrot powder/nutritional steamed bread/process/quality/yeast powder/fermentation time分类
轻工纺织引用本文复制引用
于辉,岳凤丽,赵敏,杨鑫,陈家盛,姜鲁鑫,邢琳琳,毕延祥,王香媛,韩雨晴..胡萝卜粉营养馒头的生产工艺研究[J].中国果菜,2019,39(3):14-20,7.基金项目
山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位 (SDAIT-05-14) （SDAIT-05-14）
山东省教育厅重点实验室特色农产品采后品控与综合利用 (鲁教科函[2017]4号) （鲁教科函[2017]4号）
