蛋白核小球藻面包的加工工艺研究  

Processing technology of the Chlorella Pyrenoidosa bread

作　　者：罗柳茵 刘晖[1] 刘锐[1] 李家泳 明彩兵[1] 王琴[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品科技》2017年第3期148-154,共7页Food Science and Technology

基　　金：广东省省级科技计划对外合作项目(2013B051000083)

摘　　要：研究蛋白核小球藻面包的工艺配方,通过添加蛋白核小球藻粉来改善面包的发酵效率和贮存性。先以蛋白核小球藻粉、白砂糖、食盐、黄油的添加量为自变量,以蛋白核小球藻面包感官评分为因变量,进行单因素试验。根据单因素试验结果,选取蛋白核小球藻粉、白砂糖、食盐、黄油的添加量进行响应面分析法,优化蛋白核小球藻面包的生产配方。结果表明:蛋白核小球藻面包的最优生产配方为蛋白核小球藻粉0.87%,干酵母2%,乳粉5%,面包改良剂0.4%,鸡蛋10%,白砂糖15.43%,食盐1.49%,水45%,黄油14.96%(以面粉的质量百分含量计算)。在此条件下进行验证性试验,蛋白核小球藻面包的感官评分与模型所得的预测值接近,而在发酵效率和贮存试验中,蛋白核小球藻面包优于普通面包,且营养价值更高。The text researched on the technical formula of Chlorella Pyrenoidosa bread by adding Chlorella Pyrenoidosa to improve the fermentation efficiency and storage of bread. The text firstly does the singlefactor experiments that takes the addition of Chlorella Pyrenoidosa, sugar, salt, butter as its independent variable and the sense value of Chlorella Pyrenoidosa bread as its dependent variable. The response surface analysis（RSA） was utilized to analyze the addition of Chlorella Pyrenoidosa, sugar, salt and butter, selected through the single-factor experiments＇ results, in order to optimize the production formulation. The results showed the optimal production formulation of the Chlorella Pyrenoidosa bread： 0.87% Chlorella Pyrenoidosa, 2% dry yeast, 5% milk powder, 0.4% bread improver, 10% egg, 15.43% sugar, 1.49% salt, 45% water, 14.96% butter（calculated by the mass percentage of flour）. Through the confirmatory trial under these conditions, the sense value of Chlorella Pyrenoidosa bread was close to the predicted value from the model. And in the fermentation efficiency and storage experiments, the Chlorella Pyrenoidosa bread was superior to the ordinary bread, and it had higher nutritional value than the ordinary one.

关 键 词：蛋白核小球藻 面包 响应面分析法 加工工艺 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]