超微粉碎山楂粉营养面包制作工艺研究  

Study on Manufacture Craft of Hawthorn Ultrafine Powder Bread

作　　者：王猛[1] 岳凤丽[1] 井瑞洁[1] 侯烨[1] 

机构地区：[1]山东省农业管理干部学院,山东济南250100

出　　处：《粮食科技与经济》2012年第2期44-46,共3页Food Science And Technology And Economy

基　　金：山东星火计划项目(2007XH068)

摘　　要：探讨以山楂超微粉为原料生产面包的制作工艺,通过正交试验确定了山楂超微粉面包的最佳配方:300目山楂粉添加量为3%、食盐为0.6%、白砂糖为18%、面包改良剂为0.5%,研制的面包不仅风味口感俱佳,且营养价值较高。Bread manufacture craft of hawthorn ultrafine powder as raw materials was studied by orthogonal experiment. The results showed that the best formula of the hawthorn ultrafine bread was 300 mesh hawthorn powder 3%, salt 0.6%, sugar 18% and bread improver 0.5%. The hawthorn ultrafine bread had not only superb flavor and taste but also high nutritional value.

关 键 词：山楂超微粉 面包 保健 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]