【摘要】 用馒头专用粉为原料生产低温储藏馒头,以复蒸后的弹性为指标,通过在面粉中加入添加剂的方法,提高低温储藏馒头的品质,并对几种冷藏工艺进行了比较,得出馒头低温储藏较佳制作工艺为:在面粉中添加40mg/kg的α-淀粉酶、5g/kg的分子蒸馏单甘脂(DMG)和0.8g/kg的硬脂酰乳酸钠(SSL)来改变馒头的内部组织结构,提高馒头品质;最佳的馒头低温储藏工艺为:先速冻20min,然后置于-18℃环境下保藏。更多还原

【Abstract】 Steamed bread by low temperature storage was produced with special steamed bread flour as raw material basesd on the flexibility after steam,steamed bread of quality was improved by the flour adding additives. And several refrigeration technologies were compared,the better processing conditions were as follows:40 mg/kg(amylase/flour, 5 g/kg(DMG/flour)and 0.8 g/kg(SSL/flour),first quick-frozen for 20 min,and then in frozen -18 ℃ environment preservation.更多还原