柿酒糟面包生产技术研究  

Study on Production Technology of Bread with Persimmon Distiller's Lees

作　　者：简文杰 朱志敏[2] 陈志刚 戎友燕 武晋海 Jian Wen-jie;Zhu Zhi-min;Chen Zhi-gang;Rong You-yan;Wu Jin-hai(College of food science,Shanxi Normal University,Shanxi Linfen 041000;College of Modern Arts and Sciences,Shanxi Normal University,Shanxi Linfen 041000;ShanxiXiaoyi Forestry Bureau,Shanxi Xiaoyi 032300)

机构地区：[1]山西师范大学食品科学学院,山西临汾041000 [2]山西师范大学现代文理学院,山西临汾041000 [3]山西省孝义市林业局,山西孝义032300

出　　处：《生物化工》2020年第4期76-78,共3页Biological Chemical Engineering

基　　金：山西省重点研发计划项目(201803D221016-5);山西省回国留学人员科研资助项目(2015-070);山西师范大学文理学院大学生创新训练计划项目(2019DC20)。

摘　　要：目的:研究制作具有保健功能的新型口味面包的最佳配方。方法:探究混合面粉中不同柿酒糟含量(0%、5%、10%和15%)及白砂糖含量(60 g、80 g、100 g)对柿酒糟面包感官评价和质构仪评价结果的影响。结果:在活性干酵母3 g、盐2 g、鸡蛋40 g、牛奶150 g、泡打粉2 g、起酥油30 g的固定配方下,柿酒糟占混合面粉的5%和白砂糖80 g为最佳配方。结论:最佳配方下所制作的面包具有面包本身香味和口感以及独特的自然柿子香和淡淡的酒香。Objective:To study the best recipe of new style bread with health care function.Methods:To explore the effect of different persimmon distiller's grains(0%,5%,10% and 15%)and sugar content(60 g,80 g,100 g)in the mixed flour on the sensory evaluation and texture analyzer evaluation results of persimmon distiller's grains bread.Results:under the fixed formula of active dry yeast 3 g,salt 2 g,egg 40 g,milk 150 g,baking powder 2 g,shortening 30 g,persimmon distiller's grains accounted for 5% of the mixed flour and sugar 80 g was the best formula.Conclusion:the bread made with the best formula has the flavor and taste of bread itself,as well as the unique natural persimmon flavor and light wine flavor.

关 键 词：柿酒糟 面包 发酵 烘焙 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]