| 枸杞菜营养保健馒头的研制 |
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| 引用本文： | 郑立红,肖月娟,杨晓宽,付金锋,董立峰,王凤宝. 枸杞菜营养保健馒头的研制[J]. 河北科技师范学院学报, 2012, 26(3): 49-53 |
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| 作者姓名： | 郑立红 肖月娟 杨晓宽 付金锋 董立峰 王凤宝 |
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| 作者单位： | 河北科技师范学院,河北秦皇岛,066600 |
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| 基金项目： | 国家农业科技成果转化基金资助项目 |
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| 摘 要： | 为了增加主食馒头的营养保健功能，以小麦粉为主要原料，将功能性食品配料枸杞菜添加于馒头中制成营养保健馒头。通过测定比容、硬度，结合感观鉴评，确定枸杞菜馒头的最佳工艺参数。结果表明，混合粉中枸杞菜粉的最佳添加细度为0．180mm，最佳添加量的质量分数为0．020，每100g混合粉加水量为53g。枸杞菜的添加，既能增加馒头的感观品质，又能增加营养保健功能。
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| 关 键 词： | 枸杞菜 馒头 品质 生产工艺 |
Development of Nutritional Steamed Bread with Matrimony Vine Leaf |
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| ZHENG Li-hong,YANG Xiao-kuan,XIAO Yue-juan,FU Jin-feng,DONG Li-feng,WANG Feng-bao. Development of Nutritional Steamed Bread with Matrimony Vine Leaf[J]. Journal of Hebei Normal University of Science & Technology, 2012, 26(3): 49-53 |
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| Authors: | ZHENG Li-hong YANG Xiao-kuan XIAO Yue-juan FU Jin-feng DONG Li-feng WANG Feng-bao |
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| Affiliation: | (Hebei Normal University of Science & Technology,Qinhuangdao Hebei,066600,China) |
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| Abstract: | In order to increase the nutrition and health care function of steamed bread, using the wheat flour as the main raw material, this paper studied the utilizations of matrimony vine leaf in making steamed bread. The best technology parameters were confirmed by measuring specific votume of the steamed bread combining with sensory evaluation, The results showed that the right granularity of matrimony vine leaf powder was 0.18mm, optimum mass fraction of the matrimony vine leaf in mixed powder was 0.020, and 53 g water was added into 100 g mixed powder. The steamed bread added matrimony vine leaf could not only fortify the sensory quality and nutrition, but also satisfy the need of customers. |
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| Keywords: | matrimony vine leaf steamed bread quality technology |
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