以自制南瓜粉，赤小豆粉为原料，在单因素实验基础上，利用正交实验研究了南瓜粉添加量、赤小豆粉添加量、发酵时间、加水量对制作南瓜赤小豆馒头感官品质的影响，以确定其最佳制作条件，并测定了其理化性质的。最佳制作条件为：南瓜添加量25%，赤小豆粉添加量10%，发酵时间3.5 h，加水量50%。对南瓜赤小豆馒头的质构特性测定的结果表明其硬度测定值明显优于无添加的白馒头；制作的南瓜赤小豆馒头的南瓜多糖为14.6%，比对照提高了43.0%；膳食纤维为3.94%，比对照提高了2.31倍；蛋白质含量为10.89%，比对照提高了64.3%，实现了在不降低馒头品质的前提下提升产品的营养成分含量。

Processing technology for nutritional pumpkin red bean steamed bread was studied in the article using homemade pumpkin powder and red bean powder as material. On the base of single factor test, the effects of amount of pumpkin powder, amount of red bean powder, fermentation time, amount of water on the sensory quality were studied through the orthogonal test and the physical and chemical properties of the product were investigated. The optimum conditions and combination of these factors were obtained. The optimum processing parameters were as follows: amount of pumpkin powder 5%, amount of red bean powder 10%, fermentation time 15min and amount of water 15%. The quality of Pumpkin red Bean Steamed Bread was best. The texture characteristics of the pumpkin red bean steamed breads were determined compared with the steamed bread. The result showed that the measured texture values (hardness) in the pumpkin red bean steamed breads was better than the steamed bread. As a control with comparison steamed bread, pumpkin polysaccharide was 14.6%, more than that of control (43.0%). Dietary fiber was 3.94%, which was increased by 2.31 times. Protein content was 10.89%, which more than that of control (64.3%).Adopting the technology the nutrient content of the product was enhanced under the premise of maintaining the quality of the steamed bread.

2011年华南农业大学校级大学生科技创新研究项目。