花生渣面包的研制  

Process of Peanut Residue Bread

作　　者：黄群林[1] 

机构地区：[1]河源职业技术学院,广东河源517000

出　　处：《农产品加工（创新版）（中）》2013年第7期67-71,共5页Farm Products Processing

摘　　要：以花生蛋白饮料生产过程中产生的花生残渣为原料，采用一次发酵法工艺生产面包，研究花生渣面包中花生渣的最佳添加量及制作的最佳工艺条件。通过单因素试验和正交试验，确定花生渣添加量、酵母用量、发酵时间及其他辅料对面包品质的影响，结果表明花生渣面包的最佳配方为：花生渣12．0％，酵母1．2％，盐1．2％，奶油10．0％，糖14．0％，奶粉7．0％；最佳发酵时间为2．5h。开始阶段面火120℃，底火180oC，烘烤3min；中间阶段面火200℃，底火160℃，烘烤2min；最后阶段面火160℃，底火160℃，烘烤4-5min。The peanut residues which are produced in the process of peanut protein drink are uesed as a raw material. One time fermentation is taken to research best craft and the optimum condition of processing. Through the single factor experiment and the orthogonal test, it indicates that the weight of peanut residues, the quantity of yeast, the fermentated time, the roasting temperature and other supplementary materials have effect on the bread quality. The result indicates that the peanut residues bread＇s best formula is： the peanut residues 12.0%, the yeast 1.2%, the salty quantity 1.2%, the cream 10.0%, the sugar 14.0%, the powdered milk 7.0%; The time of fermentation is 2.5 h. The initial stage surface fire 120 ℃, the floor fire 180 ℃, bakes 3 min; The mid-stage surface fire 200 ℃, the floor fire 160 ℃, bakes 2 min; The final stage surface fire 160 ℃, the floor fire 160 ℃, bakes 4-5min.

关 键 词：花生渣 面包 配方 最佳工艺条件 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]