采用单因素和正交试验研究了添加黑米粉、绿豆粉、玉米粉、红豆粉的粗粮玫瑰馒头的配方工艺。结果4色粗粮玫瑰馒头的最佳配方工艺为：面粉100 g，酵母2 g，白糖6 g，发酵时间50 min，绿豆粉40 g，红豆粉40 g，黑米粉30 g，玉米粉40 g，这种配方下生产的玫瑰馒头口感风味和组织状态最佳。%The single factor experiment and orthogonal experiment were used to research the miscellaneous grain crops rose steamed bread'formula and technology. The results showed that under the follow optimums , 100 g flours, 2 g yeast powder, 6 g sugars, 50 min fermentation time, 40 g green soybean meal, 40 g red bean powder, 30 g black rice powder and 40 g corn flour that we could gain the best flavour and tissues steamed bread.
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