百香果汁面包工艺优化及其品质分析  

Optimization of processing technology and analysis of qualities on the passion fruit juice bread

作　　者：左映平[1] 孙国勇[1] 侯红瑞[1] 陈梅艳 ZUO Ying-ping;SUN Guo-yong;HOU Hong-rui;CHEN Mei-yan(Department of Chemical Engineering,Maoming Vocational Technical College,Maoming 525000,Guangdong,China)

机构地区：[1]茂名职业技术学院化学工程系,广东茂名525000

出　　处：《粮食与油脂》2021年第3期90-93,共4页Cereals & Oils

摘　　要：采用一次发酵法,在面包中添加百香果汁,以感官评分为指标,通过正交试验得出最优配方:以面包专用粉质量为基准,鸡蛋25%、黄油10%、食盐1%、百香果汁15%、牛奶30%、酵母2.0%、白砂糖10%。按照此配方制备出的百香果汁面包的理化指标与卫生指标都在标准范围之内,胡萝卜素、膳食纤维、维生素C等营养成分也明显高于市场出售的小圆面包,且面包色泽均匀、组织蓬松、甜而不腻,有浓郁果香味。Applying single fermentation method,and passion fruit juice was applied to the production of bread.Sensory evaluation as the main quality index,the optimized formulation were obtained through orthogonal experiment:Based on the mass of bread flour,egg 25%,butter 10%,salt 1%,passion fruit juice 15%,milk 30%,yeast 2.0%,white sugar 10%.The physicochemical and hygienic indexes of the passion fruit juice bread under the formula were in line with international standard;The contents of carotene,dietary fiber and vitamin C were higher than those of buns sold in the market.The passion fruit juice bread tested soft,fine,sweet and had unique flavour of passion fruit.

关 键 词：百香果汁 面包 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]