葵花粕分离蛋白黑米面包加工工艺优化及感官品质  

Processing Technology Optimization and Sensory Quality of Sunflower Meal Isolated Protein Black Rice Bread

作　　者：李云玲 郭淑文 LI Yunling;GUO Shuwen(Agronomy Inner Department of Hetao College,Bayannur 015000)

机构地区：[1]河套学院农学系,巴彦淖尔015000

出　　处：《食品工业》2020年第6期51-54,共4页The Food Industry

基　　金：2017年度河套学院自然科学青年项目(HYZQ201718)。

摘　　要：面包制作工艺因素中的搅拌、发酵和烘烤是影响面包品质的关键因素,通过单因素试验确定各个工艺因素的较适宜范围,并对面包的体积、比容、形态、色泽、气味、口感和组织等感官品质进行评定分析,在此基础上进行正交试验优化加工工艺。结果表明:和面时间20 min,发酵时间110 min,烘烤时间20 min,产品的品质好,感官评分最高。Stirring,fermentation and baking in the bread making process were the key factors affecting the quality of the bread.Determine the appropriate range of each process factor by single factor test,and assessing the sensory quality of bread on volume,specific volume,shape,color,smell,taste and texture,the orthogonal test was used to optimize the processing technology on this basis.The results showed that the dough mixing time was 20 min,the fermentation time was 110 min,and the baking time was 20 min.The quality of the product was good and the sensory score was the highest.

关 键 词：葵花粕分离蛋白 黑米面包 工艺优化 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]