苦瓜山药面包的加工工艺研究  

Study on the Processing Technology of Balsam Pear and Yam Bread

作　　者：陆慧玲[1] 胡克静 刘瑾瑾[1] 萧慧欣 LU Huiling;HU Kejing;LIU Jinjin;XIAO Huixin(Guangdong Vocational College of Hotel Management,Dongguan 523960,China)

机构地区：[1]广东酒店管理职业技术学院,广东东莞523960

出　　处：《现代食品》2021年第12期94-97,共4页Modern Food

基　　金：广东省教育科学“十三五”规划2020年度研究项目粤港澳大湾区建设和“一带一路”问题研究专项立项(2020GXJK259);2020年度全国职业教育科研规划课题(2020QZJ376)。

摘　　要：以小麦粉为主要原料,以感官评定为标准,在单因素试验基础上进行正交试验,研发一款兼具面包风味与多种功能特性的苦瓜山药面包。研究结果显示,在基础面包配方中其他原料不变时,苦瓜山药面包最佳配方为苦瓜粉添加量3.0%,山药粉9.0%,酵母粉1.5%,盐添加量1.9%,在此配方下可制得具有苦瓜和山药特殊颜色、香气、滋味和多种功效的面包。Using wheat flour as the main raw material and sensory evaluation as the standard,orthogonal experiments were carried out on the basis of a single experiment to develop a bitter gourd and yam bread with both bread flavor and multiple functional characteristics.The research results show that when the other ingredients in the basic bread formula remain unchanged,the best formula for bitter gourd yam bread is 3.0%bitter gourd powder,9.0%yam powder,1.5%yeast powder,and 1.9%salt.The bread with special color,aroma,taste and multiple functions of bitter gourd and yam is prepared.

关 键 词：苦瓜粉 山药粉 工艺研究 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]