野灰菜面包的研制及质构特性的研究  

Study on the Preparation and Texture Properties of Chenopodium album Linn Bread

作　　者：郑莉雯 温梁健 邓婉达 司徒婷婷 黄文清 苏可盈 ZHENG Liwen;WEN Liangjian;DENG Wanda;SITU Tingting;HUANG Wenqing;SU Keying(Guangzhou College of Technology and Business,Foshan 528100;South China University of Technology,Guangzhou 510000)

机构地区：[1]广州工商学院,佛山528100 [2]华南理工大学,广州510000

出　　处：《食品工业》2022年第6期30-34,共5页The Food Industry

基　　金：2020年广东省普通高校青年创新人才项目(2020KQNCX108);2020年广州工商学院校级科研项目(KA202036)。

摘　　要：野灰菜营养丰富且易于获取,是良好的食品资源,但常被当作田间杂草而浪费。为了充分利用野灰菜资源,试验研究了中种发酵法制作野灰菜面包的方法,并通过探究野灰菜粉添加量、酵母添加量、面包改良剂添加量对其配方进行了初步优化,对各组面包的质构特性作了分析和探究,总结了野灰菜面包质构数据对感官评分的影响。最终确定:最佳的野灰菜粉添加量为1.5%,酵母添加量为1.5%,面包改良剂添加量为0.6%。在此条件下制作出的野灰菜面包的感官品质最优,感官评分为84.6分,其香气宜人,硬度和弹性良好,质地柔软,蓬松有弹性。Chenopodium album Linn is a kind of vegetable which is rich in nutrition and easy to be obtained in village and farm.It is a good food resource,but its value is known by seldom people.In order to make full use of Chenopodium album Linn,this study provided a technological process to produce Chenopodium album Linn bread by medium fermentation method.The amount of Chenopodium album Linn powder,yeast and bread improvement agent were explored,and sensory evaluation and texture characteristics analysis were applied.The optimal formula of Chenopodium album Linn bread was determined as follows:1.5%of Chenopodium album Linn powder,1.5%of yeast and 0.6%of bread improvement agent.Under these production conditions,the bread gained the sensory score as high as 84.6 points,and the sensory characteristics of Chenopodium album Linn bread was the best,with pleasant aroma,suitable hardness and elasticity and soft texture.

关 键 词：野灰菜 面包 中种发酵法 感官评价 质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]