CAJ | 학술논문

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。
위료증가주식만두적영양보건공능，이소맥분위주요원료，장공능성식품배료구기채첨가우만두중제성영양보건만두。통과측정비용、경도，결합감관감평，학정구기채만두적최가공예삼수。결과표명，혼합분중구기채분적최가첨가세도위0．180mm，최가첨가량적질량분수위0．020，매100g혼합분가수량위53g。구기채적첨가，기능증가만두적감관품질，우능증가영양보건공능。
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.