紫苏叶浸提液对面包品质的影响
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摘要
按照水和紫苏叶浸提液4:1的比例,紫苏叶浸提液浓度分别为0、3%、6%、9%、12%,制作面包,研究紫苏叶浸提液对新鲜面包的感官品质、比体积以及在贮藏过程中面包的保水性、老化度、微生物生长等方面的影响。结果表明,在浓度为6%时,面包的感官品质和比体积最好。随着浓度的提高,面包的保水性、抗老化性及抑制微生物生长的能力逐渐增强。在紫苏叶浸提液浓度为12%时,保水性、抗老化性及抗微生物生长能力最好。
Perilla leaf extract were added to produce bread, the extract concentrations were 0, 3%, 6%,9%, 12%, which ratio of water to perilla leaf extract was 4: 1. The influence of the perilla leaf extract on the sensory quality, specific volume of fresh bread, and the water retention, aging degree and microbial growth of the bread during storage were studied. The results showed that at a concentration of 6%, the sensory quality and specific volume of bread were the best. With the increase of the extract concentration,water retention, resist aging and restrain the microbial growth of the bread were gradually strengthened. At the concentration of 12%, water retention, aging resistance and antimicrobial growth of bread were the best.
Perilla leaf extract were added to produce bread, the extract concentrations were 0, 3%, 6%,9%, 12%, which ratio of water to perilla leaf extract was 4: 1. The influence of the perilla leaf extract on the sensory quality, specific volume of fresh bread, and the water retention, aging degree and microbial growth of the bread during storage were studied. The results showed that at a concentration of 6%, the sensory quality and specific volume of bread were the best. With the increase of the extract concentration,water retention, resist aging and restrain the microbial growth of the bread were gradually strengthened. At the concentration of 12%, water retention, aging resistance and antimicrobial growth of bread were the best.
引文
[1]韩丽,李福臣,刘洪富等.紫苏的综合开发利用[J].食品研究与开发,2004.25(3):24-26.
[2]蒲海燕,李影球,李梅.紫苏的功能性成分及其产品开发[J].中国食品添加剂,2009(2):133-137.
[3]张卫明,刘月秀,王红.紫苏叶的成分分析与利用初探[J].中国野生植物资源,1998(2):34-35.
[4]于长青,赵煜,朱刚,等.紫苏叶的药用研究[J].中国食物与营养,2008(1):52-53.
[5]王静珍,陶上乘,邢永春,等.紫苏与白苏药理作用的研究[J].中国中药杂志,1997(1):49-52,64.
[6]于淑玲,张冬亭.紫苏的食·药用及其原理[J].安徽农业科学,2006(13):3047-3048.
[7]GB/T 14611—1993,面包烘焙品质评分标准[S].
[8]GB/T 20981—2007,面包[S].
[9]GB 4789.2—2010,食品微生物学检验菌落总数测定[S].
[10]GB 4789.15—2010,食品微生物学检验霉菌和酵母计数[S].
[11]GB 4789.3—2010,食品微生物学检验大肠菌群计数[S].
[12]GB 7099—2003,糕点、面包卫生标准[S].
[2]蒲海燕,李影球,李梅.紫苏的功能性成分及其产品开发[J].中国食品添加剂,2009(2):133-137.
[3]张卫明,刘月秀,王红.紫苏叶的成分分析与利用初探[J].中国野生植物资源,1998(2):34-35.
[4]于长青,赵煜,朱刚,等.紫苏叶的药用研究[J].中国食物与营养,2008(1):52-53.
[5]王静珍,陶上乘,邢永春,等.紫苏与白苏药理作用的研究[J].中国中药杂志,1997(1):49-52,64.
[6]于淑玲,张冬亭.紫苏的食·药用及其原理[J].安徽农业科学,2006(13):3047-3048.
[7]GB/T 14611—1993,面包烘焙品质评分标准[S].
[8]GB/T 20981—2007,面包[S].
[9]GB 4789.2—2010,食品微生物学检验菌落总数测定[S].
[10]GB 4789.15—2010,食品微生物学检验霉菌和酵母计数[S].
[11]GB 4789.3—2010,食品微生物学检验大肠菌群计数[S].
[12]GB 7099—2003,糕点、面包卫生标准[S].