藜麦杂粮面包的制备工艺
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摘要
以藜麦为主要粗粮成分,对藜麦杂粮面包的制作工艺进行研究。通过摸索藜麦与高筋粉的不同添加比例及采用正交设计探究杂粮面包中各主要成分的配比,以感官评价、含水量、酸度、比容为标准,得出最佳制备工艺,并测定其微生物指标。结果表明,藜麦杂粮面包的最佳制备工艺为:藜麦粉∶高筋粉∶白砂糖∶酵母质量比为25∶70∶10∶2,其中,藜麦添加量是影响面包感官评价的首要因素,菌落总数和大肠杆菌数均符合国家标准,无常见致病菌。根据该工艺制作的藜麦杂粮面包外观适中,口感良好,营养丰富,是老少皆宜的健康食品。
In this study, quinoa was used as the main material to study the production process of quinoa cereal bread. By exploring the different proportion of quinoa and high gluten flour, the best combination was obtained by orthogonal design experiment taking sensory evalution, water content, acidity, specific volume as the standard, and the microorganism index was detemined. The results showed that the quality of bread was the best when the quality ratio of the proportion of quinoa, high gluten flour, sugar, yeast was 25∶70∶10∶2.The quinoa was the primary factors influencing the sensory evaluation of bread. The total colony and Escherichia coli number were within the requirements of national standards and there were no common pathogenic bacteria. Quinoa cereals bread made by this technology has moderate appearance, good taste and rich nutrition, it is a healthy food for all ages.
In this study, quinoa was used as the main material to study the production process of quinoa cereal bread. By exploring the different proportion of quinoa and high gluten flour, the best combination was obtained by orthogonal design experiment taking sensory evalution, water content, acidity, specific volume as the standard, and the microorganism index was detemined. The results showed that the quality of bread was the best when the quality ratio of the proportion of quinoa, high gluten flour, sugar, yeast was 25∶70∶10∶2.The quinoa was the primary factors influencing the sensory evaluation of bread. The total colony and Escherichia coli number were within the requirements of national standards and there were no common pathogenic bacteria. Quinoa cereals bread made by this technology has moderate appearance, good taste and rich nutrition, it is a healthy food for all ages.
引文
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[18]谢雪钦.4种不同方法检测审核样本中沙门氏菌的比较研究[J].食品科技,2015,40(4):381-384.
[19]张猛.复合杂粮面包工艺优化及品质改良研究[J].食品工业科技,2016,12(9):25-28.
[20]田兰兰,高贵珍.三种杂粮对高筋粉面包品质的影响[J].河北省科学院学报,2015,32(3):19-21.
[21]张园园,温白娥,卢宇,等.藜麦粉对小麦面团、面包质构特性及品质的影响[J].食品与发酵工业,2017,43(10):197-202.
[2]王龙飞,王新伟,赵仁勇.藜麦蛋白的特点、性质及提取的研究进展[J].食品工业,2017,38(7):255-258.
[3]ZURITA-SILVA A,FUENTES F.Breeding quinoa(Chenopodium quinoa Willd)[J].Molecular Breeding,2014,34(12):13-30.
[4]王黎明,马宁,李颂,等.藜麦的营养价值及其应用前景[J].食品工业科技,2014,35(1):381-384.
[5]王晨静,赵习武,陆国权,等.藜麦特性及开发利用研究进展[J].浙江农林大学学报,2014,31(2):296-301.
[6]SEMRANV,NEVINS.Nutritional and health benefits of quinoa(Chenopodium quinoa Willd)[J].Journal of Cereal Science,2016,69(6):371-376.
[7]贺笑,庞春花,张永清,等.多效唑和矮壮素浸种对藜麦幼苗生长的影响[J].河南农业科学,2018,47(1):26-31.
[8]李玉英,王玉玲.藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J].山西农业科学,2018,46(5):729-733,741.
[9]陈树俊,胡洁,王振文.超声波辅助响应面法提取藜麦多酚及抗氧化性研究[J].山西农业科学,2016,44(11):1708-1714,1737.
[10]杜静婷,陈超,范三红.响应面法优化藜麦糠皂苷的提取及抗氧化活性[J].山西农业科学,2016,44(7):932-937.
[11]陈树俊,胡洁,庞震鹏,等.藜麦营养成分及多酚抗氧化活性的研究进展[J].山西农业科学,2016,44(1):110-114,122.
[12]蕾洁琼,李建国.藜麦功能成分研究及利用[J].青海畜牧兽医杂志,2016,46(3):42-47.
[13]肖正春,张广伦.藜麦及其资源开发利用[J].中国野生植物资源,2014,33(2):62-66.
[14]魏爱春,任贵兴.藜麦营养功能成分及生物活性研究进展[J].食品科学,2014,11(5):17-19.
[15]孙雪婷,蒋玉蓉,袁俊杰,等.响应面法优化提取藜麦种子黄酮及抗氧化活性[J].中国食品学报,2017,17(3):127-135.
[16]时政,高丙德,郭晓恒,等.藜麦酸奶的制备工艺研究[J].食品工业,2017,38(4):125-128.
[17]段鹏,祖新,杨晓楠.VIDAS与经典法在沙门氏菌盲样检验能力验证中的应用与分析[J].甘肃科技纵横,2017,46(2):38-42.
[18]谢雪钦.4种不同方法检测审核样本中沙门氏菌的比较研究[J].食品科技,2015,40(4):381-384.
[19]张猛.复合杂粮面包工艺优化及品质改良研究[J].食品工业科技,2016,12(9):25-28.
[20]田兰兰,高贵珍.三种杂粮对高筋粉面包品质的影响[J].河北省科学院学报,2015,32(3):19-21.
[21]张园园,温白娥,卢宇,等.藜麦粉对小麦面团、面包质构特性及品质的影响[J].食品与发酵工业,2017,43(10):197-202.