绿茶面包的配方优化及其质构特性研究  

Optimization of Formula and Textural Properties Study of Green Tea Bread

作　　者：林娟娟 肖玲 林建城 郭继光 郑华钦 LIN Juanjuan;XIAO Ling;LIN Jiancheng;GUO Jiguang;ZHENG Huaqin(College of Environmental and Biological Engineering,Putian University（Putian 351100;Fujian Fumao Food Limited Company（Putian 351100)

机构地区：[1]莆田学院环境与生物工程学院,莆田351100 [2]福建复茂食品有限公司,莆田351100

出　　处：《食品工业》2018年第9期149-153,共5页The Food Industry

基　　金：福建省高校服务海西重点建设项目(2008HX02);莆田学院生物技术专业卓越人才计划项目(201309);莆田学院应用型课程改革与建设项目(201711)

摘　　要：试验主要研究绿茶粉、蜂蜜、酵母对绿茶面包品质的影响。在单因素试验的基础上,以感官评分作为响应值,通过响应面分析法确定绿茶面包的最佳配方。结果表明:当绿茶粉的添加量为1.71%、蜂蜜的添加量为7.20%、酵母的添加量为1.31%时,研制出的绿茶面包品质最佳。同时,利用逐步回归分析法建立感官评分与质构特性间的最优线性回归模型:Y=89.947-0.010X_1(硬度)。In the experiment, green tea powder, honey and yeast were investigated to evaluate the effect of quality of green tea bread. On the basis of single factor experiment, the optimal process formula was determined through the response surface methodology using sensory score as response value. The results showed that the best quality obtained of green tea bread was adding green tea powder of 1.71%, honey of 7.20%, and yeast of 1.31%. At the same time, the best linear regression model between sensory score and textural properties was Y（sensory score）=89.947-0.010×X1（hardness） by the stepwise regression equation.

关 键 词：绿茶面包 配方优化 响应面分析法 质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]