Nutrient bread composite of vegetable was produced from the bread dough containing three vegeta-bles pulp including carrots, pumpkins and sweet potatoes. Optimal production process was determined by or-thogonal test as that:fermentation temperature was 26 ℃-28℃, relative humidity was 75%, fermentation time was about 150 min to fermentation mature;finally fermentation condition was 38℃-40℃, relative hu-midity was 85%, fermentation time was 60 min to mature.%以南瓜、甘薯和胡萝卜为主要原料，预处理后按一定比例复合，并将复合疏菜浆定量加入到面包面团中，加工成营养型面包。通过正交试验，调整产品各成分的用量，对产品进行工艺改进和品质分析，确定了最佳生产工艺：发酵条件：26℃~28℃、相对湿度75%，发酵150 min左右至发酵成熟；最终发酵条件：38℃~40℃、相对湿度85%，时间60 min左右至成熟。
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