功能性白灵菇营养面包的研制  

Development of Functional and Nutritional Bread with Pleurotus nebrodensis

作　　者：刘晓丽[1] 李云 王贺[1] 焦镭[1] 王彦平[1] LIU Xiao-li;LI Yun;WANG He;JIAO Lei;WANG Yan-ping(Department of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《保鲜与加工》2021年第10期69-73,共5页Storage and Process

基　　金：河南农业职业学院科研创新团队项目(HNACKT-2020-05);全国食品工业职业教育教学指导委员会2020年度教育教学改革与研究课题(SH306);河南农业职业学院教育教学研究项目(HNACJY-2020-07);2019年河南省高等教育教学改革研究与实践立项项目(2019SJGLX703)。

摘　　要：以高筋小麦粉和白灵菇粉为主要原料,开发研制富含功能性成分的营养面包。通过单因素试验和正交试验优化功能性白灵菇营养面包的配方。结果表明,功能性白灵菇营养面包的最佳配方为:以高筋小麦粉量(100%)为基准,白灵菇粉添加量5%,酵母添加量2.5%,冰糖粉添加量16%,黄油添加量10%。在此条件下能得到的功能性白灵菇营养面包白灵菇风味尚佳,面包形状完整,有弹性,口感好。In this study,the nutritious bread rich in functional ingredients was developed and researched taking high gluten wheat flour and Pleurotus nebrodensis powder as main raw materials,then the recipe for the functional and nutritional bread was optimized through single factor tests and orthogonal test.Results showed that the optimum formula of functional and nutritional bread with Pleurotus nebrodensis were determined as follows:Pleurotus nebrodensis powder addition of 5%,yeast addition of 2.5%,crystal sugar addition of 16%,butter addition of 10%on the basis of high-gluten wheat flour addition of 100%.Under these conditions,the obtained functional and nutritional bread with Pleurotus nebrodensis presented good mushroom flavor,intact bread shape,good elasticity and taste with high health value.

关 键 词：白灵菇 营养面包 功能性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]