正交试验优化南瓜甘薯面包的制作工艺
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摘要
以南瓜、甘薯和高筋面粉为原料,采用正交试验优化南瓜甘薯面包制作工艺。在单因素试验的基础上,以感官评分为考察指标,选取南瓜泥添加量、甘薯泥添加量、加糖量、酵母添加量等因素进行正交试验,确定南瓜甘薯面包的最佳工艺参数。结果表明,各因素对制得南瓜甘薯面包感官品质的影响从大到小排序为:南瓜泥添加量>酵母添加量>甘薯泥添加量>糖添加量;最佳制作工艺参数为:南瓜泥20%,甘薯泥8%,糖12%,酵母添加量1.4%,面包改良剂0.4%,在此条件下制得的南瓜甘薯面包呈金黄色,内部组织蓬松多孔,口感柔软香甜,具有南瓜和甘薯特殊的香气。
The processing technology of the bread made by pumpkin,sweet potato and strong flour was optimized by orthogonal tests.Based on the single factor experiments,the effects of the amount of mashed pumpkin,the sweet potato mud,sugar and the yeast added on the sensory quality were studied by orthogonal tests to determine the optimum parameters.The results indicated that influencing order of these factors on the bread sensory quality was the amount of mashed pumpkin >the yeast added >the mount of sweet potato mud>the sugar added.The optimum processing conditions were the amount of mashed pumpkin 20%,sweet potato mud 8%,sugar 12%,the yeast added 1.4% and the bread improver 0.4%.Under these conditions,the pumpkin and sweet potato bread had golden color,porous inner structure,soft and luscious tasty,the special aroma of pumpkin and sweet potato.
The processing technology of the bread made by pumpkin,sweet potato and strong flour was optimized by orthogonal tests.Based on the single factor experiments,the effects of the amount of mashed pumpkin,the sweet potato mud,sugar and the yeast added on the sensory quality were studied by orthogonal tests to determine the optimum parameters.The results indicated that influencing order of these factors on the bread sensory quality was the amount of mashed pumpkin >the yeast added >the mount of sweet potato mud>the sugar added.The optimum processing conditions were the amount of mashed pumpkin 20%,sweet potato mud 8%,sugar 12%,the yeast added 1.4% and the bread improver 0.4%.Under these conditions,the pumpkin and sweet potato bread had golden color,porous inner structure,soft and luscious tasty,the special aroma of pumpkin and sweet potato.
引文
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[3]邓桂兰.南瓜的综合利用与产品开发[J].粮食与食品工业,2016,23(3):35-39.
[4]QUE FEI,MAO LINCHUN,FANG XUEHUA,et al.Comparison of hot air-drying and freeze-drying on thephysicochemical properties and antioxidant activities of pumpkin(Cucurbita moschata Duch.)flours[J].International Journal of Food Science and Technology,2008,43:1195-1201.
[5]罗双群,张桂红,陈海伟,等.南瓜功能特性研究进展[J].粮食与油脂,2012(4):47-49.
[6]庞盛林,景利.南瓜无蔗糖酸奶生产工艺研究[J].山西农业科学,2014,42(8):913-916.
[7]吴广辉,毕韬韬.红薯营养价值及综合开发利用研究进展[J].食品研究与开发,2015,36(20):189-192.
[8]BOVELL-BENJAMIN A C.Sweet potato:A review of its rast,present,and future role in human nutrition[J].Advances in Food and Nutrition Research,2007,52(6):5-7.
[9]MCARDLE R N,BOUWKAMP J C.Use of heat treatments for saccharification of sweet potato mashes[J].Journal of Food Science,2015,51(2):364-366.
[10]江阳,孙成均.甘薯的营养成分及其保健功效研究进展[J].中国农业科技导报,2010,12(4):56-61.
[11]李昌文.红薯及红薯叶综合利用及深加工技术[J].农业工程技术·农产品加工,2008(2):18-20.
[12]黄强,陶健.响应曲面法优化南瓜红薯粉条的加工工艺[J].广东农业科学,2012,39(16):102-104,112.
[13]吴兴壮,张华,张晓黎,等.乳酸菌发酵南瓜红薯复合酱的研制[J].食品科技,2012(7):109-111.
[14]李舒芹.红薯南瓜糕的加工[J].农家科技,2011(8):46.
[15]孙瑞波,孟令丽,赵伟,等.双瓜营养饮料的生产研究与开发[J].食品研究与开发,2015,36(22):78-80.
[16]吴勤民.胡萝卜番茄面包的研制[J].食品工业,2011(5):53-55.
[17]朱妞,吴丽萍.香菇面包的制作工艺研究[J].包装与食品机械,2013,31(4):24-27.
[18]温志英,刘晓娟,刘焕云.菠萝豆渣面包的研制[J].中国粮油学报,2010,25(7):102-105.
[19]潘艳,冷静,张昕,等.黑豆面包的研制[J].食品研究与开发,2014,35(24):88-91.
[20]IGLESIAS-PUIG E,MONEDERO V,HAROS M.Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability[J].Food Science and Technology,2015,60(1):71-77.
[21]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.GB/T 20981-2007面包[S].北京:中国标准出版社,2007.