本文以紫薯、面粉为主要原料,通过正交实验研究了紫薯奶黄包的制作工艺.结果表明,馅料的最佳配比为:鸡蛋为38g,澄粉为19g,白糖为27g,牛奶为27g;面皮的最佳制作配比为:酵母为2g,紫薯为25g,白糖为6g,水温为25℃.蒸制的最佳工艺为:醒发时间为15min,醒发温度为35℃,蒸制时间为18min,蒸制温度为113℃.此外,以感官评价、质构及挥发性气味为指标,研究了紫薯奶黄包、白面奶黄包和市售奶黄包的品质.%In this study, purple sweet potato and flour were used as raw materials to produce the purple sweet potato creamy custard bun. The preparation of purple sweet potato creamy custard bun was studied through orthog-onal experiment. The results showed that the best formula of filling was egg 38g, starch 19g, sugar 27g and milk 7g; the best formula of flour wrapper is yeast 2g, purple sweet potato 25g, sugar 6g and temperature of water 25℃; the best process of steaming bun was resting time 15min, resting temperature 35℃, steaming time 18min and steaming temperature 113℃. In addition, the sensory evaluation, texture profile analysis and volatile were used as index and the quality of purple sweet potato creamy custard bun, creamy custard bun and commercial creamy custard bun was investigated.
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