摘要
针对传统吐司口味香腻、营养不足等原因,将灵武长枣加工副产物——枣渣,加工为枣粉,与面粉混合后经过一系列加工成灵武长枣吐司面包,利用单因素结合响应面分析的方法对灵武长枣吐司加工工艺中活性干酵母的添加量、揉面时间和发酵时间3个因素进行优化,通过对吐司加工性能和感官品质等指标的分析,研制出松软适口的营养强化型灵武长枣吐司面包。通过添加灵武长枣粉,使吐司面包的比容、质构等相关特性均在一定程度上有所改善,从而为探索灵武长枣精深加工提供高效利用新路子。
In view of the traditional toast was too fragrant, greasy and undernourished, the processing byproduct of Lingwu Long Jujube—jujube residue was processed into jujube powder and mixed with flour to make Lingwu Long Jujube toast bread after a series of processing. On the basis of single factor experiment, the response surface analysis method was used to optimize the three factors of active dry yeast addition, kneading time and fermentation time in Lingwu Long Jujube toast processing. Through the analysis of the processability and sensory quality, developed a kind of soft, palatable and nutritionally fortified toast. By adding Lingwu Long Jujube powder, the specific volume, texture properties and other related features of toast bread were improved to a certain extent, so as to provide a new way for the exploration of the intensive processing of Lingwu Long Jujube.
引文
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