紫米保健面包的研制  

Development of Purple Rice Health Care Bread

作　　者：马荣琨[1,2] 林鑫艳 MA Rongkun;LIN Xinyan(College of Food Science and Engineering,Zhengzhou Institute of Science and Technology,Zhengzhou 450064;Zhengzhou Key Laboratory of Rapid Detection Technology of Food Safety,Zhengzhou 450064)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]郑州科技学院郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《食品工业》2021年第10期5-8,共4页The Food Industry

摘　　要：为了研究紫米和亚麻籽油对面包感官品质的影响,以紫米粉和小麦粉为主要原料,配以白砂糖、黄油等,以感官评分为指标,采用单因素试验方法和正交试验方法研究了紫米保健面包的最佳配方和工艺。结果表明,紫米粉添加量、黄油与亚麻籽油比例、白砂糖添加量、发酵时间和烘烤时间等因素均对紫米面包的感官品质产生明显影响。其最佳配方和工艺为:以面包粉质量为基础,紫米粉替代面粉量15%、黄油与亚麻籽油的比例2∶3、白砂糖15%、发酵时间50 min、烘烤时间15 min,在此条件下制作的紫米保健面包品质最佳。In order to study the effect of purple rice and flaxseed oil on the sensory quality of bread, with sensory score as indexes, the optimum formulas and process of purple rice health care bread were studied by single factor test method and orthogonal test method, using purple rice flour and wheat flour as main raw materials, adding sugar, butter and so on. The results indicated that the factors, such as the amount of purple rice flour, the ratio of butter to flaxseed oil, the amount of sugar, the fermentation time and the baking time, had obvious effects on the sensory quality of purple rice bread. The optimum formulas and process of the purple rice health care bread were as follows: based on the weight of wheat flour, the amount of purple rice flour instead of wheat flour 15%, the ratio of butter to flaxseed oil 2∶3, the amount of sugar 15%, the fermentation time 50 min and the baking time 15 min. Under these conditions, the quality of purple rice health care bread was the best.

关 键 词：紫米 亚麻籽油 面包 保健 营养 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]