二次发酵法制作马铃薯馒头的工艺优化

采用二次发酵法,以产品感官品质评定得分为依据,研究了马铃薯馒头制作过程中的几个关键工艺条件对产品品质的影响。采用四因素三水平正交实验对关键工艺条件进行分析,从而确定马铃薯馒头的最佳制作工艺条件为:马铃薯粉与小麦粉的添加量之比为2∶8,酵母粉的添加量为0.9%,第一次发酵时间为90 min,第二次发酵时间为20 min。

Optimizing of Production Process of Potato Steamed Bread by Two Times of Fermentation

Based on the sensory evaluation score, the effects of several key process conditions of the process of making potato steamed bread on the product quality were studied, using the traditional method of two times fermentation. The critical process conditions were analyzed through four factors and three levels orthogonal experiments. The results were that the adding amount ratio of potato flour and wheat flour was 2 ∶ 8, the adding amount of yeast was 0.9%, the ifrst fermentation time was 90 min, and the second fermentation time was 20 min.