燕麦橘络面包的工艺优化与风味物质分析
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摘要
在单因素实验的基础上,以燕麦粉添加量、橘络用量、酵母用量、发酵时间为自变量,感官,比容,质构为评价指标,进行正交试验优化燕麦橘络面包的制作工艺。结果表明:小麦粉276g、燕麦粉24g、橘络12g、酵母7g、水150mL、食用盐4g、黄油16g、奶粉10g、白砂糖50g、鸡蛋60g、发酵时间25min时,燕麦橘络面包品质最佳。根据极差分析,各因素对面包品质的影响为:酵母用量(C)>发酵时间(D)>橘络用量(B)>燕麦添加量(A)。
Based on single factor experiments,this paper conducts orthogonal experiments to optimize the processing technology of oatmeal tangerine pith bread,taking oatmeal addition,tangerine pith amount,yeast amount and fermentation time as independent variables and sensory evaluation scores,specific volume and textural properties as evaluation indexes. The results show that the products present the best quality with the optimum processing parameters of wheat flour 276 g,oat flour 24 g,tangerine pith 12 g,yeast 7 g,water 150 mL,salt 4 g,butter 16 g,milk powder 10 g,sugar 50 g,egg 60 g and fermentation time 25 min. According to the analysis of the extreme difference,the effects of various factors on the quality of bread in descending order are as follows: yeast dosage( C) >fermentation time( D) >tangerine added( B) >oats added( A).
Based on single factor experiments,this paper conducts orthogonal experiments to optimize the processing technology of oatmeal tangerine pith bread,taking oatmeal addition,tangerine pith amount,yeast amount and fermentation time as independent variables and sensory evaluation scores,specific volume and textural properties as evaluation indexes. The results show that the products present the best quality with the optimum processing parameters of wheat flour 276 g,oat flour 24 g,tangerine pith 12 g,yeast 7 g,water 150 mL,salt 4 g,butter 16 g,milk powder 10 g,sugar 50 g,egg 60 g and fermentation time 25 min. According to the analysis of the extreme difference,the effects of various factors on the quality of bread in descending order are as follows: yeast dosage( C) >fermentation time( D) >tangerine added( B) >oats added( A).
引文
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[16]罗章,马美湖,孙术国,等.不同加热处理对牦牛肉风味组成和质构特性的影响[J].食品科学,2012,33(15):148-154.
[2]侯占群,文剑,吴逸民,等.谷物饮料关键制备技术及其稳定性研究进展[J].食品与发酵工业,2012,38(10):146-148.
[3]徐康,傅亮,孙颖莺,等.酶法制备燕麦乳饮料的工艺研究[J].食品与机械,2009(4):138-140.
[4]杜亚军,杨春,张江宁,等.全谷燕麦香酥饼的工艺研究[J].食品科技,2017,42(2):181-186.
[5]高展炬,钟细娥,詹耀才.燕麦β-葡聚糖研究综述[J].食品科技,2010,35(2):144-146.
[6]刘秀梅.试论国内外食品安全保障体系[C]∥China Food Industry and Science&Technology Blue Book,2003:44-48.
[7]王凤梅,樊明寿,郑克宽.燕麦β-葡聚糖的保健作用及影响其积累的因素[J].麦类作物学报,2005,25(2):116-118.
[8]李飞,蒋磊,张黎娟,等.橘络的化学成分研究[C]∥中华中医药学会中医分析学术交流会.2015.
[9]崔国静,刘芳,贺蔷.橘叶、橘络、橘核的性状与药用价值[J].首都医药,2013(5):44.
[10]杜亚军,田志芳,周柏玲.燕麦主食化研究进展[J].食品研究与开发,2017,38(12):211-214.
[11]赵亚娟,韩小贤,张杰,等.燕麦面包的储存稳定性研究[J].河南工业大学学报(自然科学版),2013,34(6):23-26.
[12]孙宝国,陈海涛.食用调香术[M].第3版.北京:化学工业出版社,2017.
[13]Foss D A.Ddor and flavor compounds from lipids[J].Process in the Chemistry of Fats&Other Lipids,1973,13(4):177-258.
[14]孙宝国,何坚.香料化学与工艺学[M].北京:化学工业出版社,2004:66-67.
[15]刘凤杰.燕麦淀粉物化特性及燕麦粉中风味成分的研究[D].南昌:南昌大学,2016.
[16]罗章,马美湖,孙术国,等.不同加热处理对牦牛肉风味组成和质构特性的影响[J].食品科学,2012,33(15):148-154.