辣蓼草和紫苏粕面包的研制  

Study on the Bread of Perilla Seed Meal and Spicy Liao Grass

作　　者：潘艳[1] 陈海玲[1] 金铭 李春梅 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062 [2]华润雪花啤酒(吉林)有限公司,吉林吉林132011 [3]长春金赛药业有限责任公司,吉林长春130000

出　　处：《食品研究与开发》2015年第15期42-46,共5页Food Research and Development

摘　　要：以低筋面粉为主要原料,添加辣蓼草、紫苏粕、甘草、白砂糖、面包改良剂、黄油等辅料生产辣蓼草、紫苏粕面包,此工艺采用一次发酵,通过响应面方法确定辣蓼草和紫苏粕面包的最佳工艺配方。结果表明,辣蓼草、紫苏粕面包的最佳工艺配方为:白砂糖为63 g,中草药提取物为10.3 g,干酵母5.6 g,(以面粉300 g计),此时预测值为96.7,所制得的辣蓼草、紫苏粕面包的品质最佳。The bread of perilla seed meal and spicy liao grass was produced with the ingredients of spicy liao grass, perilla seed meal, gynostemma pentaphyllum, liquorice, sugar, bread improver and butter. Once fermentation method was used in the production , and the optimal formula was achieved by using response surface methodology. The results showed that the optimal formula included sugar：63 g, extracts from Chinese herbs：10.3 g and dried yeast：5.6 g （with flour being 300 g）. By using the formula, the predicted value was 96.7, so the quality of the bread of perilla seed meal and spicy liao grass was optimal.

关 键 词：辣蓼草 紫苏粕 甘草 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]