玉米馒头优化工艺的研究

目的]研究玉米馒头的优化工艺,以适应工业化生产和人们的健康需求。方法]采用单因素试验和正交试验研究玉米粉和水的添加量以及最佳的醒发时间,并采用感官评价和质构仪对玉米馒头品质进行分析。结果]单因素试验结果表明,玉米粉添加量为30%、加水量为53%、醒发时间60 min时,玉米馒头的品质较好。通过正交试验优化,最佳参数为玉米粉添加量为25%（以高筋粉质量计）,加水量54%（以高筋粉质量计）,醒发时间45 min时,玉米馒头的硬度、弹性、回复性都较好,且富有独特的玉米风味和口感。结论]研究结果为玉米馒头的工业化生产提供一定的理论依据。

Process Optimization on Corn Steamed Bread

Objective] The research aimed to study the variations trend of 0-20 cm ground temperature in Dongxing of Guangxing from 1971 to 2005.Method] Using the state's basic weather station 0,5,10,15,20 cm monthly average ground temperature data in Dongxing from 1971 to 2005,the use of climate tend to rate,cumulative distance equal method to analyze shallow ground temperature trends in the past 35 years in Dongxing.Result] Layers of ground temperature in spring,summer,autumn,winter and annual trends are warming.One autumn,winter heating rate was significantly higher than spring and summer.The shallow ground temperature are abnormal rise coincided in the early and late 1990s,early 2000s,and in the mid-1970s are unusually cool phenomenon.The shallow ground temperature in mutations are still in the cooling trend before,while mutations are increasing trend for geothermal after.0,10,15 cm mutations point in the early and mid-1980s,5 cm of point mutations in the late 1970s,and 20 cm has two mutation points,espectively in the mid-1980s and mid-1990s.The Layers interdecadal variations of layers ground temperature is consistent and highly relevant.Conclusion] The study provides the theoretical basis for the variations of ground temperature in global climate change.