甜茶无蔗糖面包研制及抗氧化性研究  

Study on the processing of sucrose-free bread by Sweet Tea leaves extracts and its antioxidant properties

作　　者：欧小春 黎茗妤 覃逸明[2] 韦巧艳 吴国勇 韦世菊 陈碧 OU Xiao-chun;LI Ming-yu;QIN Yi-ming;WEI Qiao-yan;WU Guo-yong;WEI Shi-ju;CHEN Bi(College of Food&Biochemical Engineering,Guangxi Science&Technology Normal University,Laibin 546199;Department of Science and Technology&Information Technology,Guangxi Science&Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院科学技术与信息化处,来宾546199

出　　处：《中国食品添加剂》2020年第11期20-27,共8页China Food Additives

基　　金：2019年国家级大学生创新创业训练计划项目(201911546010);功能性食品配料工程技术研究中心(KJ5CSH000008)。

摘　　要：以甜茶提取液替代传统面包配方中的蔗糖作为甜味剂和抗氧化剂,改善面包的风味,降低含糖量和提高抗氧化能力。以面包质构的硬度、咀嚼性、弹性和回复性及感官评价为考察指标,通过单因素试验和正交试验确定甜茶无蔗糖面包最佳工艺配方,得到最佳配方工艺:酵母用量1.2g,甜茶添加量4.0g,发酵时间90min,黄油用量12g,各因素按影响因子排序为黄油添加量>甜茶添加量>酵母添加量>发酵时间。在此工艺条件下生产的甜茶无蔗糖面包品质最佳,面包总酚含量456.59mg/100g、总黄酮含量235.82mg/100g、DPPH自由基清除率73.56%和总抗氧化能力29.08。这表明甜茶作为一种甜味剂和抗氧化剂添加至面包中,在降低面包中的含糖量和热量基础上同时提高其抗氧化能力,适合肥胖、糖尿病、冠心病、高血压等的特殊人群食用。Sweet tea(Rubus suavissimus S.Lee)extract was used as sweetener and antioxidant to replace sugar in bread formula to improve flavor,reduce sugar and increase antioxidant capacity. Taking the chewiness,hardness,springiness,resilience and sensory evaluation of bread as evaluation indexes,the formula and process conditions of bread were optimized by single factor and orthogonal test. The best formula of sweet tea extract sugar-free bread was :yeast 1.2 g,sweet tea extract 4.0 g,butter 12 g,fermentation time 90 min. The order of the factors based on the impact factor is :butter mount > sweet tea amount > yeast amount > fermentation time. Under such conditions,the quality of the bread was the best,the total phenol content in the bread was 456.59 mg/100 g,the total flavonoid content was 235.82 mg/100 g,the DPPH free radical scavenging rate was 73.56% and the total antioxidant capacity was 29.08. The result shows that using sweet tea as a sweetener and antioxidant additive can not only reduce the sugar content and calories in bread,but also improve antioxidant capacity. Therefore,the bread is suitable for people with obesity,diabetes,coronary heart disease,and hypertension.

关 键 词：甜茶 无蔗糖面包 工艺优化 抗氧化能力 

分 类 号：TS202.3[轻工技术与工程—食品科学]