百香果全果面包配方优化及品质分析  

Quality Analysis and Formula Optimization of Bread with Whole Passion Fruit

作　　者：赖钰涛 傅银凤 陈倩 蔡嘉仪 郑艺梅 LAI Yutao;FU Yinfeng;CHEN Qian;CAI Jiayi;ZHENG Yimei(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 362000 Fujian,China;Research Institute of Zhangzhou and Taiwan Leisure Food and Tea Beverage,Zhangzhou 362000 Fujian,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]漳台休闲食品与茶饮料研究所,福建漳州363000

出　　处：《粮食加工》2021年第4期35-39,共5页Grain Processing

基　　金：国家级大学生创新创业计划训练项目(201810402033);福建省科技特派员专项(SKTP19011)。

摘　　要：采用百香果全果制作面包。以感官评分为指标,通过单因素试验和响应面优化试验探究了百香果壳粉添加量、水与果浆比例和白砂糖添加量对面包感官品质的影响。结果表明,当果壳粉添加量为11g、水与果浆比例为3:1(二者总量60 g)、白砂糖添加量为26 g,此时面包的总体品质最好。三因素对面包感官品质影响的大小顺序为白砂糖添加量>果壳粉添加量>水与果浆比例。The whole passion fruit was used as material to make bread.The effects of the passion fruit shell powder addition,ratio of water to pulp and white sugar addition on the sensory quality of bread with whole pas-sion fruit were investigated by single factor test,and the optimum formula was determined by response surface methodology.The results show that the optimum formula paramenters were as follow:the addition of passion fruit shell powder and white sugar was 11 g and 26 g,the ratio of water to pulp was 3:1.Under such optimal condi-tions,the bread quality was the best.White sugar addition had the most affected to the sensory quality,followed by the fruit shell powder addition and the ratio of water to pulp.

关 键 词：百香果全果 面包 配方 响应面法 品质分析 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]