紫薯山药保健面包的研制  

Development of Purple Sweet-potato Yam Bread

作　　者：周家鹏 王明爽 高瑞[1] 杨航 孙雪 李拓 ZHOU Jiapeng;WANG Mingshuang;GAO Rui;YANG Hang;SUN Xue;LI Tuo(Department of Food Science and Engineering,Tonghua Normal University,Tonghua,Jilin 134002,China;Development Engineering Center of Edible Plant Resources of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin 134002,China)

机构地区：[1]通化师范学院食品科学与工程学院,吉林通化134002 [2]通化师范学院长白山食用植物资源开发工程中心,吉林通化134002

出　　处：《农产品加工》2018年第12期28-30,共3页Farm Products Processing

基　　金：吉林省大学生创新创业训练计划项目(2017153072)

摘　　要：对紫薯山药保健面包进行研制,以提高传统面包的营养含量。通过单因素试验和正交试验,以感官评分方法为标准,选取紫薯粉添加量、山药粉添加量、酵母粉添加量和黄油添加量等因素对紫薯山药保健面包进行品质研究,确定最佳配方为面包粉用量100 g,紫薯粉添加量6%,山药粉添加量10%,黄油添加量18%,酵母粉添加量2.4%,食盐添加量1.2%,奶粉添加量1%,面包改良剂添加量0.5%,水添加量42%,鸡蛋添加量12%,白砂糖添加量18%。The purple sweet-potato yam bread was developed to improve the nutritional content of traditional bread.Through single factor experiment and orthogonal experiment,based on sensory evaluation method,the quality of purple sweet-potato yam bread was studied by adding purple sweet-potato powder,yam powder,yeast powder and butter.The optimum formula was determined as follows high gluten flour100g,purple sweet-potato flour6%,yam flour10%,butter18%,yeast powder2.4%,salt1.2%,milk powder1%,bread improver0.5%,water42%,eggs12%,white granulated sugar18%.

关 键 词：紫薯 山药 面包 配方 正交设计 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]