对一种新型蔬菜米粉馒头的加工工艺进行研究.在加入米粉及南瓜、胡萝卜复合蔬菜汁的基础上,通过调整加入米粉与面粉的比例,南瓜、胡萝卜复合蔬菜汁含量及发酵时间,研究其对该种新型米粉蔬菜馒头的品质影响;通过单因素试验和正交试验,分析得出其最优工艺条件是原料米粉与面粉质量比为1:3,添加复合蔬汁比重为40%,发酵时间为60 min.%The processing technology of a novel rice vegetable steamed bread was studied. The effect to the bread quality of addition amount of rice and flour, pumpkin and carrot compound vegetable juice and fermenta-tion time was studied. Single factor and orthogonal experiments were carried on for analyzing to obtain the opti-mum parameters. The optimum parameters as follow, the mass ratio of rice to flour was 1:3, while the percent-age of compound vegetable juice was 40%, as well as 60 min fermentation time.
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