摘要
目的:进行发面包子皮制作配方优化,以提升发面包子的品质。方法:以感官评分为评价指标,通过单因素和正交试验进行发面包子皮制作配方优化,并通过质构分析其色泽、组织形态、质地等品质特性。结果:发面包子皮的最佳制作配方为面粉添加量500g、酵母添加量5g、水用量250g、复合改良剂添加量3 g。此配方下制作的产品感官评分达59.5分,且其质构特性良好,具有适宜的硬度、良好的弹性、较低的黏性和良好的咀嚼性。结论:优化后发面包子皮制作配方能明显改善产品的感官品质与质构特性,可为发面包子工业化生产及家庭制作提供科学依据与技术支持。
Objective:To optimize the recipe of the dough of steamed buns to enhance the quality of the steamed buns.Method:Using sensory scores as evaluation indexes,the formula of dough of steamed buns was optimized by single factor and orthogonal experiments,and its quality characteristics such as color,tissue morphology and texture were analyzed by texture.Result:The optimal recipe for the dough of steamed buns was 500 g of flour,5 g of yeast,250 g of water,and 3 g of compound improver.The dough produced under this formula has a sensory score of 59.5 points and has good texture characteristics,with suitable hardness,good elasticity,low viscosity and good chewiness.Conclusion:The optimized formula can significantly improve the sensory quality and texture characteristics of the dough of steamed buns,which can provide scientific basis and technical support for the industrial production and home production of fermented steamed buns.
作者
武奔月
WU Benyue(Kaifeng Technician College,Kaifeng 475000,China)
出处
《现代食品》
2025年第13期97-100,共4页
Modern Food
关键词
发面包子皮
工艺
优化
感官评价
fermented bun dough
craft
optimize
sensory evaluation
作者简介
武奔月(1990-),女,硕士,讲师,研究方向为中式面点。
