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香菇馒头的加工工艺研究
引用本文:杨国堂,高晗,李斌.香菇馒头的加工工艺研究[J].安徽农业科学,2009,37(8):3760-3761.
作者姓名:杨国堂  高晗  李斌
作者单位:河南科技学院食品学院,河南新乡,453003
基金项目:河南省教育厅自然科学研究项目 
摘    要:目的]研究香菇馒头的加工工艺。方法]在传统馒头加工配方中加入经特殊干制的香菇粉,探讨香菇、水、酵母和糖的加入量对馒头口味和色泽的影响。结果]结果表明,香菇馒头最佳配方为(以百克面粉投放量计):香菇1.5g、加水量70.0g、酵母1.25g、糖1.25g,通过该配方制作的馒头从色泽、口感和滋味上都达到了最佳效果,提高了馒头的营养价值。结论]香菇馒头的研制增加了馒头的花色品种。丰富了人们的饮食生活。

关 键 词:馒头  香菇  酵母  发酵  面粉

Research on the Processing Technique of Mushroom Steamed Bread
YANG Guo-tang et al.Research on the Processing Technique of Mushroom Steamed Bread[J].Journal of Anhui Agricultural Sciences,2009,37(8):3760-3761.
Authors:YANG Guo-tang
Institution:YANG Guo-tang et al(School of Food Science,Henan Institute of Science , Technology,Xinxiang,Henan 453003)
Abstract:Objective]The study aimed to discuss processing technique of mushroom steamed bread.Method]The special dry-processed mushroom powder had been added into traditional bread recipe.After several experiments,the mushroom steamed bread had been prepared and developed.The effect of adding amount of mushroom,water,yeast and sugar on taste and color of braes was analyzed.Result]The results indicated that the best formula of mushroom steamed bread was the following(counting with putting into 100 g flour) : 1.5 g ...
Keywords:Bread  Mushroom  Yeast  Fermentation  Wheat flour  
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