摘要
主要研究了冷却工艺对馒头白度的影响。通过改变馒头冷却过程中的冷却条件,包括冷却时间、冷却风速、冷却温度及冷却湿度,对蒸制好的馒头进行冷却,进行白度值的测定和感官评分,最终确定了提高馒头白度的最佳冷却工艺条件为冷却时间40min、冷却风速6m/s、冷却温度25℃。实验证明,馒头的白度与冷却工艺有着密切的联系。
The influence of cooling process on the whiteness of steamed bread was studied. Under different cooling conditions, including the level of cooling time, wind speed, temperature and humidity, the changes of whiteness and sensory evaluation points of steamed bread was mensurated. The best cooling conditions for enhancing the whiteness of steamed bread is cooling time 40 min, cooling wind speed 6 m/s, cooling temperature 25 ℃. Experiments showed that the whiteness of steamed bread had a close relationship with cooling processes.
出处
《食品科技》
CAS
北大核心
2013年第1期170-173,共4页
Food Science and Technology
基金
2008年河南省重点科技攻关项目(082102350005)
关键词
馒头
白度
冷却
感官评价
steamed bread
whiteness
cooling
sensory evaluation
