本文将甜玉米粒进行热风干燥处理后打粉，将甜玉米粉与麦芯粉混合制作馒头，对其进行工艺优化。本文以质构、感官以及比容为评价指标，进行单因素试验。选取三因素三水平进行Box-Behnken响应面实验。结论表明：通过研究添加不同比例的甜玉米粉制作馒头，发现，当甜玉米粉添加量大于25%时，甜玉米馒头的比容明显降低，且感官评价指标已不足60分。依据此标准，选取甜玉米粉添加量为25%时进行进一步的优化实验。最终得出添加量为25%的甜玉米馒头最佳工艺条件为：发酵时间为78.19 min，醒发时间为19.51 min，搅拌时间为9.98 min，酵母添加量为1.02%。在此条件下，甜玉米馒头具有良好的感官品质为79.17分，比优化前增长9.64分；比容增加0.05 mL/g；质构指标有所改善，并且面筋网络结构更加紧致。

In this work, sweet corn kernels were subjected to hot-air drying treatment, and the sweet corn flour was mixed with wheat core flour to produce steamed buns. The process of steamed buns was optimized. The texture, sensory and specific volume were used as evaluation indicators, the single factor experiments were carried out. Three factors and three levels were selected for the Box-Behnken response surface experiment. The different proportions of sweet corn flour was added to produce steamed bread. The results showed that the addition ratio reaches 30% (sweet corn flour: wheat cob flour=3:7) could lead to decrease of the texture and specific volume index and its sensory score dropped sharply, which was less than 60 points. Therefore the sweet corn addition amount of 25%was selected, and the response surface was optimized. Finally, the optimal process conditions for sweet corn steamed buns with 25% addition were as follows: fermentation time was of 78.19 min, proofing time was of 19.51 min, stirring time was of 9.98 min, and yeast addition was of 1.02%. Under these conditions, sweet corn steamed buns had a good sensory quality of 79.17 points, which was higher 9.64 points than that before optimization. The specific volume increased by 0.05 ml/g. The texture indicators had improved, and the gluten network structure was more compact.

河南省重大科技专项（151100111300）；河南省农科院”四优四化“科技支撑项目（SYSH20190103008）