知识与财富的链接
以20%甘薯泥和小麦粉为原料,研究压面次数、醒发时间、醒发温度对甘薯泥馒头品质的影响规律。在单因素实验基础上,选取感官评价为考察指标,利用响应面分析法对甘薯泥馒头加工工艺进行优化。结果表明,甘薯泥馒头的最佳工艺为:压面次数14次,醒发时间18 min,醒发温度33℃。所制作的甘薯泥馒头品质较好,具有特殊的甘薯香味。
With 20%sweet potato puree and wheat flour as raw materials,the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test,sensory evaluation was selected as the evaluation index,and response surface analysis was used to optimize the processing technology of sweet potato puree steamed bread.The results showed that the optimum technological formula of sweet potato puree steamed bread was as follows:14 times of kneading,18 min of fermentation and 33℃of fermentation temperature.With special sweet potato flavor,the quality of sweet potato puree steamed bread is better under this condition.
