润肠面包加工工艺研究  

Study on the Processing Technology of Laxative Bread

作　　者：李丹 刘玉凤 林娟 黄秋云 LI Dan;LIU Yufeng;LIN Juan;HUANG Qiuyun(Department of Pharmacy,Fuzhou Hospital of Traditional Chinese Medicine,Fujian Province,Fuzhou 350001,China)

机构地区：[1]福州市中医院药学部,福建福州350001

出　　处：《中国中医药现代远程教育》2022年第20期57-60,共4页Chinese Medicine Modern Distance Education of China

基　　金：福建省福州市卫生健康科研创新团队培育项目资助【No.2018-S-wt9】;福建省第七批中医重点建设项目【No.闽卫中医函〔2019〕262号】;国家中医药管理局全国名老中医药专家传承工作室建设项目【No.国中医药人教函〔2019〕41号】。

摘　　要：目的研制出兼具营养价值和医疗保健价值的润肠面包。方法通过单因素试验和正交试验,以水分添加量、酵母添加量、中药添加量和糖粉添加量为指标,以感官评定分值、比容、酸度值以及物性仪的测定结果为依据,对润肠面包进行品质研究并确定最佳工艺参数。结果制作润肠面包的最佳工艺参数:以面粉用量100%为基准,水分添加量55%,酵母添加量2%,中药添加量29%,糖粉添加量20%,其他原辅料按基本配方来添加。结论在最佳工艺参数下制得的润肠面包在感官、色泽、口感、风味等方面表现比较突出。Objective To develop a loaf of laxative bread with nutritional and health care values.Methods The quality of laxative bread was studied by single-factor test and orthogonal test,and the quality of laxative bread was studied by using sensory evaluation method as the index of the amount of water added,yeast added,Chinese medicine added and powdered sugar added,and the best process parameters were determined.Results The optimal process parameters for making loaf of laxative bread were as follows:100%flour,55%water addition,2%yeast addition,29%herbal medicine addition,20%powdered sugar addition,and other raw and auxiliary ingredients according to the basic recipe to produce the bread.Conclusion The laxative bread produced under the optimal process parameters was more outstanding in terms of sensory,color,taste and flavor.

关 键 词：润肠面包 加工工艺 感官评定 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]