作　　者： (冯志强）; (刘燕琪）; (李梦琴）; (石媛媛）;

机构地区： 三全食品股份有限公司,郑州450044

出　　处： 《食品工业》 2017年第9期190-196,共7页

摘　　要： 在选择合适面粉的基础上,研究了冷冻时间、温度和解冻时间对预醒发冷冻面团馒头品质感官评分和硬度的影响,响应面分析和回归分析显示:冷冻时间和解冻时间对馒头感官评分的影响显著,冷冻温度对其影响极其显著;冷冻时间、冷冻温度和解冻时间对馒头硬度的影响均显著;冷冻时间与冷冻温度、冷冻时间与解冻时间之间的交互作用不显著,冷冻温度与解冻时间之间交互作用显著。响应面优化预醒发冷冻面团馒头工艺参数优化为:冷冻时间30 min,冷冻温度-35℃,解冻时间60 min。 In choosing appropriate flour based of effect of freezing time, temperature and thawing time of pre proofed the quality of frozen dough steamed buns sensory score, hardness, response surface analysis and regression analysis showed that the freezing and thawing time had significant effect on the sensory score of steamed bun, freezing temperature was the most significant influence; Freezing temperature and unfrozen time had a significant effect on the hardness of bun; No significant interaction between the freezing time and freezing temperature, freezing time and the thawing time, freezing temperature and unfrozen time between interaction significantly. Response surface optimization of pre-proofed frozen dough steamed bun processing parameters optimization for freezing time of 30 min, freezing temperature -35 ℃, thawing time of 60 min.

关 键 词： 预醒发 冷冻面团 馒头 优化