文献类型：期刊文献

中文题名：马铃薯全粉清真焜锅馍的研制

英文题名：Development of Muslim Kunguomo with potato flour

作者：韩黎明[1];童丹[1];原霁虹[1];陈亚兰[1];马小军[2]

第一作者：韩黎明

机构：[1]甘肃中医药大学;[2]定西伊口香清真食品有限公司

第一机构：甘肃中医药大学

年份：2017

卷号：25

期号：1

起止页码：19

中文期刊名：粮油食品科技

外文期刊名：Science and Technology of Cereals,Oils and Foods

收录：CSTPCD

基金：甘肃省高等学校项目(TD2016ZD04)

语种：中文

中文关键词：马铃薯全粉;清真焜锅馍;加工工艺;品质

外文关键词：whole potato flour; Muslim Kunguomo ; processing technology ; quality

摘要：以优化马铃薯全粉清真焜锅馍配方工艺为目的,通过单因素和正交试验,研究了马铃薯全粉添加量、面肥添加量、鸡蛋添加量、白砂糖添加量对马铃薯全粉清真焜锅馍感观品质的影响。优化的马铃薯全粉清真焜锅馍原料配方为:小麦粉7.0㎏,马铃薯全粉3.0㎏,面肥1.0㎏,鸡蛋0.7㎏,白砂糖0.6㎏,植物油0.5 kg,小苏打50 g。工艺参数为:发酵时间120 min,上火烘烤温度220℃,下火烘烤温度240℃,烘烤时间40 min。所研制的30%马铃薯全粉清真焜锅馍薯香浓郁、外焦里糯、口感香甜,产品质量符合相关食品质量标准。
In order to optimize the formula and technology of the Muslim Kunguomo with whole potato flour, the effect of the additions of whole potato flour, wheat flour, egg, white granulated sugar on the sense quality of the Kunguomo was studied. The optimized formula was ： wheat flour 7.0 kg, whole potato flour 3.0 kg,leavening dough 1.0 kg, egg 0.7 kg, white sugar 0.6 kg, vegetable oil 0.5 kg,baking soda 50 g. The technological parameters were fermentation for 120 min, upper baking temperature 220 ℃, lower baking temperature 240 ℃, baking time 40 min. The Muslim Kunguomo made with whole potato flour was fragrant, glutinous inside with burned outside, taste sweet. The quality of which was in agreement with the standard of the related food product.