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投稿时间：2016-12-12
投稿时间：2016-12-12
中文摘要: 以山药粉和魔芋精粉为添加物，制作山药魔芋保健馒头。以感官总评分为考察指标，通过单因素试验和 Box-Behnken 响应面试验设计，探讨制作山药魔芋保健馒头的最优工艺条件。结果表明：在山药粉添加量为 20 %、酵母添加 量为 0.5 %、醒发时间为 20 min 的前提下，山药魔芋保健馒头的制作最优工艺条件为：魔芋精粉添加量为 6.4 %、加水量 为 76 %、发酵时间为 55 min。
Abstract:By the adding of konjac flour and yam powder， produced healthy functional steamed bread. Accord－ ing to the indexes for sensory score， using the single factor test and Box-Behnken response surface experimental design， explored the optimal technological conditions for the production of healthy functional steamed bread with yam and konjac. The results showed that under the premise of the addition amount of yam powder was 20 %， the amount of yeast was 0.5 %， and the fermentation time was 20 minutes， the optimal conditions for the production of steamed bread were determined as follows： konjac powder adding amount was 6.4 %， the amount of water was 76 %， and the fermentation time was 55 minutes.
keywords: yam konjac steamed bread process optimization
文章编号：201706016 中图分类号： 文献标志码：A
基金项目:西南大学本科生科技创新基金项目（20151702012）
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