| 平菇馒头制作工艺研究 |
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| 引用本文： | 刘 媛,张佳笑,王 健,宋鹏飞,袁兴茂,高清海. 平菇馒头制作工艺研究[J]. 粮油食品科技, 2020, 28(2): 62-65 |
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| 作者姓名： | 刘 媛 张佳笑 王 健 宋鹏飞 袁兴茂 高清海 |
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| 作者单位： | 河北北方学院,河北省农产品食品质量安全分析检测重点实验室,河北 张家口 075000;河北省马铃薯加工工程技术研究中心,河北 张家口 075000;河北省农业机械化研究所,河北 石家庄,050051 |
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| 基金项目： | 河北省重点研发计划农业关键共性技术攻关专项(18227138D);河北省薯类产业技术体系配套农机与产后加工岗位创新团队建设项目(HBCT2018080206);河北省现代农业技术体系蔬菜产业创新团队建设项目(HBCT2013050208)。 |
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| 摘 要： | 为了丰富平菇精深加工产品种类,提高其利用价值。以平菇为研究对象,在单因素实验基础上,采用正交优化实验,研究平菇馒头的最佳制作工艺。结果表明,在小麦粉为100g的情况下,平菇浆添加量为36 mL、酵母添加量为0.85 g以及发酵时间为55 min时,制成的平菇馒头质地均匀,形态完整,口感好,有适宜的平菇风味,馒头感官评分达到92分。
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| 关 键 词： | 平菇浆 馒头 酵母 发酵时间 感官评价 |
Study on the cooking technology of oyster mushroom steamed bread |
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| LIU Yuan,ZHANG Jia-xiao,WANG Jian,SONG Peng-fei,YUAN Xing-mao,GAO Qing-hai. Study on the cooking technology of oyster mushroom steamed bread[J]. Science and Technology of Cereals,Oils and Foods, 2020, 28(2): 62-65 |
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| Authors: | LIU Yuan ZHANG Jia-xiao WANG Jian SONG Peng-fei YUAN Xing-mao GAO Qing-hai |
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| Affiliation: | (Hebei North University,Key Laboratory of Quality and Safety Analysis and Testing of Agricultural Products in Hebei Province,Zhangjiakou,Hebei 075000,China;Potato Processing and Engineering Technology Research Center of Hebei Province,Zhangjiakou,Hebei 075000,China;Hebei Provincial Agricultural Mechanization Institute,Shijiazhuang,Hebei 050051,China) |
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| Abstract: | In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment. The results showed that with the highest sensory score at 92, the steamed bread of Oyster Mushroom was uniform in texture, complete in shape, best in taste, and with suitable flavor of Oyster Mushroom when the amount of Oyster Mushroom pulp was 36 mL, yeast was 0.85 g and fermentation time was 55 min. |
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| Keywords: | pleurotus ostreatus steamed bread yeast fermentation time sensory evaluation |
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