杂粮馒头的感官品质研究

通过单因素以及正交试验来探讨在馒头中添加杂粮粉的最佳工艺.主要内容为四因素三水平试验.A因素为玉米粉添加量,3水平为8％、10％、12％；B因素为小米粉添加量,3水平为4％、6％、8％；C因素为大豆粉添加量,3水平为2％、3％、4％,D因素是加水量,3水平为50％、53％、55％.正交分析显示4因素中对馒头感官评价的影响为C＞A＞B＞D,即大豆粉添加量＞玉米粉添加量＞小米粉添加量＞加水量.所以,在实际生产中,应控制好大豆粉和玉米粉的添加量,确保杂粮馒头品质的显著提高.

The Sensory Quality Research of add

This experiment studies the optimum technology of adding grain flour in steamed buns by single factor and orthogonal experiment.The main content is the four factors with three levels.Factor A is for the amount of corn flour and the three levels are 8%,10%,12%;Factor B is for the amount of millet flour and the three levels are 4%,6%,8%;Factor C is for the amount of bean flour and the three levels are 2%,3%,4%;Factor D is for the quantity of water added and the three levels are 50%、53%、55%.Orthogonal analysis shows that the influence on sensory evaluation of the steamed buns is C>A>B>D,that is to say the amount of soybean flour>the amount of corn flour>the amount of millet flour>the amount of water.Therefore,in actual production,we should control the amount of soybean flour and corn flour to make sure the quality of steamed buns significant Increases.