基于正交试验和模糊评价的豆渣膳食面包研制  

Soybean Dregs Bread Formula Optimization Based on Fuzzy Mathematics Sensory Evaluation and Orthogonal Experiment

作　　者：雷颂[1] 龙姣丽 王伯华[1] 陆文芳[1] 袁香[1] 

机构地区：[1]湖南文理学院生命科学学院,水产高效健康生产湖南省协同创新中心,环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南常德415000

出　　处：《农产品加工（下）》2016年第9期8-12,共5页Farm Products Processing

基　　金：湖南文理学院大学生研究性学习和创新性实验计划项目(201305)

摘　　要：豆渣中含有丰富的营养物质,其中膳食纤维尤为丰富,具有减少肠道中的胆固醇、降低结肠癌风险、预防便秘等功效。我国每年通过大豆加工产生的豆渣约为800×104 t,大多数被当成废弃物丢弃,因此对豆渣的利用具有现实意义。以大豆豆渣、小麦粉为主要原料,研究豆渣添加量、酵母添加量、发酵时间、烘烤温度对豆渣面包品质的影响,并在单因素试验的基础上通过正交试验确定豆渣膳食面包的最佳工艺条件,以面粉100 g为基准,豆渣15 g,酵母1.1 g,发酵时间110 min,烘烤方法和温度为先以底火120℃,面火120℃的温度烘烤20 min,将面包内部的水分去除,再将底火和面火同时升温至180℃烘烤15 min。豆渣膳食面包的研制,丰富了面包的营养物质,同时豆渣被充分利用,节约了资源,具有良好的市场前景。The bean dregs contain rich nutrients, which is particularly rich in dietary fiber, it can reduce the cholesterol in the intestine, reduce the risk of cancer, prevent constipation and other effects. Every year in our country through the processing of soybean dregs is about 800 million tons, most are discarded as waste, so the use of bean dregs has practical significance. This paper take soybean, wheat flour as the main raw material, studed of bean dregs adding yeast amount, effect of adding quantity, the fermentation time, baking temperature on the quality of bean dregs bread. On the basis of single factors, through the orthogonal experiment determined the bread of crude fiber from soybean dregs optimum conditions the flour 100 g as a benchmark, bean curd residue 15 g, yeast 1.1 g, total fermentation time is 110 minutes, curing method and temperature for first to 120 ℃, surface fire 120 ℃ temperature bake roast for 20 min to remove the moisture inside the bread, the primer and the surface fire and heated to 180 ℃ bake for 15 min. The suitable processing technology keep rich nutrients in the bread, make full use of bean dregs, save resources, it has a good market prospect.

关 键 词：大豆豆渣 面包 模糊评价 感官评定 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]