葵花粕分离蛋白黑米面包的研制  

Development of Sunflower Meal Protein Isolate Black Rice Bread

作　　者：李云玲 朱效兵 雍雅萍 苏靖 郭海明 LI Yun-ling;ZHU Xiao-bing;YONG Ya-ping;SU Jing;GUO Hai-ming(Agronomy Department,Hetao College,Bayannur 015000,Inner Mongolia,China;Agricultural andAnimal Husbandry Technology Promotion Center,Bayannur 015000,Inner Mongolia,China)

机构地区：[1]河套学院农学系,内蒙古巴彦淖尔015000 [2]农牧业技术推广中心,内蒙古巴彦淖尔015000

出　　处：《食品研究与开发》2018年第15期100-104,共5页Food Research and Development

基　　金：2017年度河套学院自然科学青年项目(HYZQ201718)

摘　　要：探究葵花粕分离蛋白黑米面包的制作工艺,以面包的体积、比容、高径比及感官评价为评价标准,首先通过单因素试验初步确定工艺优化范围,然后采用Design-Expert响应面优化法,得到葵花粕分离蛋白黑米面包工艺的最佳配方为:黑米粉30%,葵花粕分离蛋白2%,谷朊粉3%,按最佳配方生产的面包比容为6.36。To investigate the production process of sunflower meal protein isolate black rice bread,the breadvolume,specific volume,ratio of height to diameter,and sensory evaluation were used as the evaluationcriteria. The process optimization range was first determined through single factor experiments,and then theDesign-Expert response surface optimization method was used. The best formula for the technology of black ricebread of sunflower meal protein isolate was：30 % black rice flour,2 % sunflower meal protein isolate,3%wheat bran powder. Under the best formula the specific volume of the bread was 6.36.

关 键 词：葵花粕分离蛋白 谷朊粉 黑米面包 响应面 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]