紫薯麦麸软欧包的研制及品质分析  

Development and quality analysis of soft buns with purple potato and wheat bran

作　　者：罗威 梁海娣 李想 LUO Wei;LIANG Haidi;LI Xiang(College of Basic Education, Lingnan Normal University, Zhanjiang, Guangdong 524084, China;Zhanjiang Preschool Normal College, Zhanjiang, Guangdong 524037, China;Culinary Institute, Sichuan Institute of Tourism, Chengdu, Sichuan 610001, China)

机构地区：[1]岭南师范学院基础教育学院,广东湛江524084 [2]湛江幼儿师范专科学校,广东湛江524037 [3]四川旅游学院烹饪学院,四川成都610001

出　　处：《美食研究》2022年第1期60-66,共7页Journal of Researches on Dietetic Science and Culture

基　　金：广东省普通高校特色创新类项目(2021KTSCX322);四川省哲学社会科学重点研究基地川菜发展研究中心科研项目(CC21Z21);湛江市科技攻关计划(2020B01455);湛江幼儿师范专科学校自然科学研究项目(ZJYZZD202001)。

摘　　要：以紫薯、麦麸膳食纤维、面粉为主要原料,通过单因素实验分析和方差分析,结合感官评价法确定紫薯麦麸软欧包的最佳制作工艺,结果表明:紫薯麦麸软欧包的最佳配方为紫薯327 g、黄油69 g、麦麸膳食纤维21 g、酵母10 g、高筋粉800 g、低筋粉100 g、白砂糖160 g、水250 g、食盐10 g、奶粉20 g、改良剂10 g、鸡蛋85 g,在温度30℃、湿度为70%的醒发箱内醒发40 min后成型,入上火210℃、下火190℃的烤箱中烘烤15 min,在该条件下制备的紫薯麦麸软欧包品质最佳,感官评分为96.48。对紫薯麦麸软欧包与普通软欧包的品质指标进行对比分析表明:紫薯麦麸软欧包在比容、质构方面与普通软欧包差异不显著,但在感官评价、营养成分和风味物质种类与相对含量方面明显优于普通软欧包。Using purple potato,wheat bran dietary fiber and flour as the main raw materials,the best production process of soft bun was determined by single factor experimental analysis and variance analysis combined with sensory evaluation.The results showed that with the best formula consisted of purple sweet potato 327 g,butter 69 g,wheat bran dietary fiber 21 g,yeast 10 g,high-gluten flour 800 g,low-gluten flour 100 g,white sugar 160 g,water 250 g,salt 10 g,milk powder 20 g,improver 10 g,egg 85 g,proofing for 40 min at 30℃and 70%RH,and baking at 210℃and 190℃for 15 min,the soft bun product had the best quality with a sensory score of 96.48.The new product was not significantly different from ordinary ones in terms of specific volume and texture other than sensory evaluation and nutrition.The types and relative contents of ingredients and flavor substances were obviously better than ordinary soft buns.

关 键 词：紫薯 麦麸膳食纤维 软欧包 配方优化 感官比较 营养分析 

分 类 号：TS972.13[轻工技术与工程]