响应面法优化灵武长枣吐司面包配方及加工工艺
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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.
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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[13]李万民,马晓军,张远,等.酵母产气力对冷冻面团稳定性及烘焙质量的影响[J].粮食与饲料工业,2007(3):26-28.
[2]黄巍峰,郑晓辉,曾远平,等.微藻DHA在吐司面包中的应用[J].食品工业科技,2013,34(14):292-295.
[3]郭红莲,宋巍,孙媛媛,等.真菌寡糖素对灵武长枣的防腐保鲜效果研究[J].现代食品科技,2011,27(5):515-516.
[4]杨蓉,田建文.灵武长枣原汁生产工艺的研究[J].保鲜与加工,2010,10(4):41-43.
[5]马亮,刘马莉,王凯,等.灵武长枣枣皮中食用色素提取工艺研究[J].宁夏农林科技,2011,52(5):65-76.
[6]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.面包:GB/T 20981-2007[S].北京:中国标准出版社,2008.
[7]杨其林,杨刚,黄炅栋,等.面包的实验室制作及建简易评价方法[J].面粉通讯,2006(4):33-35.
[8]刘志伟,吴谋成.红景天保健面包的研制[J].食品科学,2002,23(10):80-83.
[9]RATEESH K,USHA D,R SAI MANOHAR,et al.Quality characteristics of biscuits prepared from finger millet seed coat based composite flour[J].Food Chemistry,2011(129):499-506.
[10]MARIELA P,PAULA A C,CECILIA E L.The role of lipid oxidation on biscuit texture during storage[J].Internationa Journal of Food Science and Technology,2014,49(8):1925-1931.
[11]JENSEN S,SKIBSTED L H,KIDMOSE U,et al.Addition of cassava flours in bread-making:sensory and textura evaluation[J].LWT-Food Science and Technology,2015,60(1):292-299.
[12]SUDHA M L,VETRIMANI R,LEELAVATHI K.Influence of fiber from different cereals on the rheologica characteristics of wheat flour dough and on biscuit quality[J].Food Chemistry,2007,100(4):1365-1370.
[13]李万民,马晓军,张远,等.酵母产气力对冷冻面团稳定性及烘焙质量的影响[J].粮食与饲料工业,2007(3):26-28.