红枣绿茶馒头的生产工艺的研究

通过一次发酵法研究红枣绿茶馒头的生产工艺,并探讨红枣和绿茶的添加量对馒头品质的影响,结果表明:将75g红枣和15g绿茶制得的红枣绿茶浸提液加入到1kg面粉中,同时加入3%蜂蜜得到的馒头品质最好。同时在生产中控制和面时间15min、轧面次数15次、醒发时间50min、面团的pH值6.5,生产的红枣绿茶馒头品质最好。

Production technology of the streamed bread with red date and green tea

The one-time-fermentation was applied to produce bread. The influences of red date and green tea on streamed bread quality were researched by controlling its percent in mixture material. The optimum percent of materials were: red date 75g(in 1kg wheat flour), green tea 15g(in 1kg wheat flour), honey 3%. At the same time, the influence of production technology to the quality of streamed bread was studied and the streamed bread quality was the best under the conditions of mix-time 15min, press time 15 time, ferment time 50 min, and pH value 6.5.