Author(s): CHEN Donghai, SONG Hongguang
Pages: 81-83
Year: 2004 Issue:  10
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  枸杞; 馒头; 保健食品; 生产工艺;
Abstract: 采用一次发酵法工艺,研究了枸杞用量对枸杞馒头品质的影响,结果表明,在1000g面粉中加入用50g枸杞得到的枸杞浸提液来代替水进行和面,得到的馒头品质好.同时,在生产中控制和面时间为15min,轧面次数为15次,醒发时间为50min,面团的pH为6.5,生产的枸杞馒头品质最好.