摘要本文研究以面粉为主要原料、醪糟、赤砂糖、酵母为辅料，揉成面团，只进行一次发酵，根据评价标准对成品进行感官评价。通过对醪糟、赤砂糖、酵母的添加量以及发酵和醒发时间进行单因素试验和采用正交试验对酵母添加量、醪糟添加量、醒发时间进行进一步优化，以得到最佳方案条件。结果表明，在 100%的面粉，25％的赤砂糖，0.8％的酵母，40％的醪糟， 发酵时间定为 45min，醒发时间把握在 50 min 时，醪糟红糖馒头的感官评价得分最高，制成的醪糟红糖馒头表面光滑，呈现淡淡的棕色，内部具有均匀且致密的气孔，复原性好，口感细腻不粘牙，不发酸，并散发着醪糟的香气与风味。关键字：醪糟；馒头；制作工艺AbstractIn this paper, flour as the main raw material, mash, brown sugar, yeast as auxiliary materials, knead into dough, only one fermentation, according to the evaluation criteria for sensory evaluation of the finished product. Through the single factor experiment on the amount of mash, brown sugar, yeast and fermentation and wake-up time, and the orthogonal experiment on the amount of yeast added, the amount of mash added and wake-up time were further optimized to get the best scheme conditions. The results showed that in 100% flour, 25% brown sugar, 0.8% yeast, 40% mash, the fermentation time was set at 45min, and the awakening time was controlled at 50% At Min, the sensory evaluation score of fermented brown sugar steamed bread was the highest. The surface of fermented brown sugar steamed bread was smooth, light brown, with uniform and dense pores inside, good resilience, fine taste, no teeth sticking, no acid, and the aroma and flavor of fermented glutinous were distributed. Key words:fermented glutinous rice wine；Steamed bread；manufacturing process;目录1引 言...............................................................................................................22 材料与方法.......................................................
