醪糟红糖馒头的制作工艺研究

AbstractIn this paper,flour as the main raw material,mash,brown sugar,yeastas auxiliary materials,knead into dough,only one fermentation,according to the evaluation criteria for sensory evaluation of thefinished product.Through the single factor experiment on the amountof mash,brown sugar,yeast and fermentation and wake-up time,andthe orthogonal experiment on the amount of yeast added,the amount ofmash added and wake-up time were further optimized to get the bestscheme conditions.The results showed that in 100%flour,25%brownsugar,0.8%yeast,40%mash,the fermentation time was set at 45min,and the awakening time was controlled at 50%At Min,the sensoryevaluation score of fermented brown sugar steamed bread was thehighest.The surface of fermented brown sugar steamed bread wassmooth,light brown,with uniform and dense pores inside,goodresilience,fine taste,no teeth sticking,no acid,and the aroma andflavor of fermented glutinous were distributed.Key words:fermented glutinous rice wine;Steamed bread:manufacturing process;