保健馒头制作工艺研究

目的]为研制营养丰富的绿色保健食品提供理论依据。方法]在发酵面团中添加适量的仙人掌汁、砂仁汁和柠檬酸制作保健馒头。结果]在250g面粉中加入50g4m仙人掌汁、30g砂仁汁蒸制的馒头色泽、弹性不佳，表面不光滑；加入70g仙人掌汁时馒头的弹性延伸性不好：加入90g仙人掌汁时，馒头的弹性佳，表面光滑。加入25g砂仁汁时馒头的结构好，异味较小；加入30和35g砂仁汁时馒头的比容较大，弹性较好，但馒头中有异味。加入0．6％柠檬香精时馒头的比客气味改良和口感比较好。影响馒头品质的因素为：砂仁汁〉仙人掌汁〉柠檬酸。最好的组合为：面粉250g＋仙人掌汁90g＋砂仁汁25g＋柠檬香精0．6％。结论]该研究为药食资源的综合开发奠定了基础。

Research on the Making Technology of Health Steamed Breads

Objective] The purpose was to supply theoretical basis for producing health foods with abundant nutrition.Method] Some cactus juice,amomum juice and citric acid were added into fermented dough for making health steamed bread.Result] The color and elasticity of steamed breads made from 250 g flour added with 50 g cactus juice and 30 g amomum juice were bad and their surface was not smooth;when the addition amount of cactus juice was 70 g,the elastic extensibility of steamed breads was bad;when the addition amount of cactus juice was 90 g,the elasticity of steamed breads was good and their surfaces were smooth.When the addition amount of amomum juice was 25 g,the structures of steamed breads were good and there was less peculiar smell in the steamed breads;when the addition amounts of amomum juice were 30 and 35 g,the specific capacities of steamed breads were larger and their elasticity was good,but there was peculiar smell in the steamed breads.When the addition amount of lemon essence was 0.6%,the specific capacities,smell improvements and mouth feels of steamed breads were better.The influencing factors of steamed bread quality were as follows: amomum juice > cactus juice > citric acid.The best combination was flour 250 g + cactus juice 90 g + amomum juice 25 g + lemon essence 0.6%.Conclusion] The research layed a foundation for the integrated development of drug and food resources.