蓝莓渣膳食纤维面包的工艺配方优化及其品质分析  

Development of Blueberry Pomace Dietary Fiber Bread and Its Texture Determination

作　　者：时志军 王蓓蓓[2] 王丽[2] 张雅娜[2] 郝贾恒 

机构地区：[1]凤阳健民蓝莓农业发展有限公司,安徽凤阳233100 [2]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《农产品加工（下）》2016年第6期29-32,共4页Farm Products Processing

基　　金：安徽省科技重大专项(15CZZ03105);安徽科技学院教学研究项目(X2014025)

摘　　要：蓝莓残渣中除含有大量的花青素、多酚等抗氧化物质外,还富含膳食纤维。为了开发利用蓝莓渣,将其加入到面粉中制得蓝莓渣膳食纤维面包。通过蓝莓渣膳食纤维面包的感官评分和质构分析,优化出影响蓝莓渣膳食纤维面包品质的主要因素,得出最佳工艺配方为酵母添加量1.6%,蓝莓渣粉添加量2.5%,发酵时间120 min,醒发时间30 min。Blueberry pomace not only contains a large number of anthocyanins, polyphenol antioxidants, also has rich dietary fiber. In order to utilize the blueberry pomace, this paper studies to add it to the bread flour to make blueberries dietary fiber bread. Through sensory analysis and texture characteristic analysis, the main factors affected blueberries pomace dietary fiber bread quality are analyzed. The optimal formula are as follows： yeast addition amount is 1.6%, blueberry pomace addition amount is 2.5%, the time of fermentation is 120 min, the time of incubation is 30 min.

关 键 词：蓝莓渣 膳食纤维 最佳配方 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]