苦瓜超微粉营养面包的制作工艺及配方研究  

Study on Processing Technology and Formula of Ultramicrosome Bitter Melon Powder Nutrition Bread

作　　者：刘学俊[1] 井瑞洁[1] 于辉[1] 

机构地区：[1]山东省农业管理干部学院,济南250100

出　　处：《食品工业》2011年第11期13-15,共3页The Food Industry

基　　金：山东省农业科技成果转化项目(鲁科农字[2010]79号)

摘　　要：探讨了以苦瓜超微粉为原料生产面包的制作工艺。通过正交试验确定了苦瓜超微粉营养面包的最佳配方:300目苦瓜粉添加量3%、食盐0.9%、白砂糖20%、面包改良剂0.4%。并且分析了苦瓜粉对面包品质的影响。研制的面包不仅风味口感俱佳,且营养价值较高。The processing technology of making ultramicrosome bitter melon powder nutrition bread was studied.The optimal formula which was determined by orthogonal experiment showed that： ultramicrosome bitter melon powder 3%,salt 0.9%,sugar 20%,bread improver 0.4%.And the effect of ultramicrosome bitter melon on the quality of the bread was analyzed.The bread not only had a good flavor and taste,but also high nutritive value.

关 键 词：苦瓜超微粉 面包 正交试验 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]