山药面包加工工艺研究
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摘要
[目的]探讨山药面包的最优配方及最佳工艺。[方法]以山药粉为研究对象,以感官得分和比容为评价指标,通过单因素和正交试验优化山药面包的配方和工艺条件。[结果]山药面包的最佳配方为(以面粉为基准)添加9%山药粉、28%白砂糖、2.2%酵母时感官评分为92.0,比容为4.71 mL/g;最佳工艺条件为和面时间25 min、发酵时间70 min、焙烤时间15 min,此时感官评分83.2,比容为4.61 mL/g。[结论]在最优配方和工艺条件下制得的山药面包在感官、色泽、口感、风味等方面表现比较突出。
[Objective]To explore the optimal formula and best technology of yam bread. [Method]We used yam powder as the research object,sensory score and specific volume as evaluation indexes,the formula and process conditions of yam bread were optimized by single factor and orthogonal test. [Result]The best formula of yam bread was(based on flour) 9% yam powder, 28% white sugar, 2.2% yeast,sensory score was 92.0, specific volume was 4.71 mL/g. The optimal processing conditions were flour preparation time of 25 min, fermentation time of 70 min, and baking time of 15 min. At this time, the sensory score was 83.2, and the specific volume was 4.61 mL/g.[Conclusion]The yam bread prepared under the optimal formula and technological conditions is outstanding in senses, color, taste and flavor.
[Objective]To explore the optimal formula and best technology of yam bread. [Method]We used yam powder as the research object,sensory score and specific volume as evaluation indexes,the formula and process conditions of yam bread were optimized by single factor and orthogonal test. [Result]The best formula of yam bread was(based on flour) 9% yam powder, 28% white sugar, 2.2% yeast,sensory score was 92.0, specific volume was 4.71 mL/g. The optimal processing conditions were flour preparation time of 25 min, fermentation time of 70 min, and baking time of 15 min. At this time, the sensory score was 83.2, and the specific volume was 4.61 mL/g.[Conclusion]The yam bread prepared under the optimal formula and technological conditions is outstanding in senses, color, taste and flavor.
引文
[1] 张丽芳,宋洪波,安凤平,等.淮山药淀粉及其抗性淀粉理化性质的比较[J].中国粮油学报,2014,29(3):24-29.
[2] 孙晓生,谢波.山药药理作用的研究进展[J].中药新药与临床药理,2011,22(3):353-355.
[3] 陈艳.山药的药理作用与产品开发[J].食品与发酵科技,2015,51(1):60-62,69.
[4] 徐贵华,宋照军,刘东方,等.山药面包的研制[J].食品科技,2014(11):31-32,36.
[5] 吴存兵,李红涛,李西腾,等.无糖淮山药蛋糕的研制[J].食品工业科技,2014,35(19):242-246.
[6] 杜双奎,周丽卿,于修烛,等.山药淀粉加工特性研究[J].中国粮油学报,2011,26(3):34-40.
[7] 李宝霞,刘来正,王海花,等.山药系列健康食品开发与研究现状[J].山西中医学院学报,2011,12(3):76-78.
[8] 王小鹤,徐立伟.山药系列饮料的加工工艺研究[J].农业科技与装备,2011(5):31-32.
[9] 张亚超.山药饮品的研究进展[J].人参研究,2015(2):60-62.
[10] 陈默,范雲,艾秋实,等.山药酸乳的配方优化[J].中国酿造,2012,31(12):144-146.
[11] 付荣霞,杨树成,刘华.发酵型山药果冻的研制[J].贵州农业科学,2010,38(9):198-202.
[12] 王丽霞,林光威,孙辰晨.山药营养面条的研制[J].农产品加工,2012(11):183-185.
[13] 杨鹏华,张庆.山药保健酸奶的研究[J].乳业科学与技术,2010,33(4):177-178.
[14] 黄娜,于国萍.小麦胚芽对面包品质的研究[J].农产品加工,2012(2):57-59.
[15] 程丽丽,朱海霞.螺旋藻面包配方和工艺及其品质研究[J].食品科技,2018,43(1):174-178.
[16] 杨利玲,袁超,谢亚兰,等.番茄营养面包的研制[J].包装与食品机械,2015,33(6):17-21.
[2] 孙晓生,谢波.山药药理作用的研究进展[J].中药新药与临床药理,2011,22(3):353-355.
[3] 陈艳.山药的药理作用与产品开发[J].食品与发酵科技,2015,51(1):60-62,69.
[4] 徐贵华,宋照军,刘东方,等.山药面包的研制[J].食品科技,2014(11):31-32,36.
[5] 吴存兵,李红涛,李西腾,等.无糖淮山药蛋糕的研制[J].食品工业科技,2014,35(19):242-246.
[6] 杜双奎,周丽卿,于修烛,等.山药淀粉加工特性研究[J].中国粮油学报,2011,26(3):34-40.
[7] 李宝霞,刘来正,王海花,等.山药系列健康食品开发与研究现状[J].山西中医学院学报,2011,12(3):76-78.
[8] 王小鹤,徐立伟.山药系列饮料的加工工艺研究[J].农业科技与装备,2011(5):31-32.
[9] 张亚超.山药饮品的研究进展[J].人参研究,2015(2):60-62.
[10] 陈默,范雲,艾秋实,等.山药酸乳的配方优化[J].中国酿造,2012,31(12):144-146.
[11] 付荣霞,杨树成,刘华.发酵型山药果冻的研制[J].贵州农业科学,2010,38(9):198-202.
[12] 王丽霞,林光威,孙辰晨.山药营养面条的研制[J].农产品加工,2012(11):183-185.
[13] 杨鹏华,张庆.山药保健酸奶的研究[J].乳业科学与技术,2010,33(4):177-178.
[14] 黄娜,于国萍.小麦胚芽对面包品质的研究[J].农产品加工,2012(2):57-59.
[15] 程丽丽,朱海霞.螺旋藻面包配方和工艺及其品质研究[J].食品科技,2018,43(1):174-178.
[16] 杨利玲,袁超,谢亚兰,等.番茄营养面包的研制[J].包装与食品机械,2015,33(6):17-21.