条浒苔低聚糖全麦面包制备工艺及配方优化研究  

Study on the optimization of preparation technology and formula of Enteromorpha clathrata oligosaccharide wholewheat bread

作　　者：李苏 付靖雯 陈昌威 盘赛昆 LI Su;FU Jing-wen;CHEN Chang-wei;PAN Sai-kun(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222000,Jiangsu,China;Jiangsu Key Construction Laboratory of Marine Biotechnology,Lianyungang 222000,Jiangsu,China;Jiangsu Institute of Marine Resources Development and Research,Lianyungang 222000,Jiangsu,China;Jiangsu Key Laboratory of Marine Biological Resources and Environment,Lianyungang 222000,Jiangsu,China;Jiangsu Marine Biological Industry Technology Collaborative Innovation Center,Lianyungang 222000,Jiangsu,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222000 [2]江苏省海洋生物技术重点建设实验室,江苏连云港222000 [3]江苏省海洋资源开发研究院,江苏连云港222000 [4]江苏省海洋生物资源与环境重点实验室,江苏连云港222000 [5]江苏省海洋生物产业技术协同创新中心,江苏连云港222000

出　　处：《粮食与油脂》2023年第2期110-115,124,共7页Cereals & Oils

基　　金：江苏省高等学校自然科学研究重大项目(21KJA240004)。

摘　　要：以条浒苔低聚糖和全麦粉为主要原料制备全麦面包。以感官评分为考察对象,在单因素试验的基础上通过响应面法和正交试验分别优化面包配方和工艺参数,并对全麦面包的理化指标和微生物指标进行分析及对保质期进行确定。结果表明:条浒苔低聚糖全麦面包最优配方为全麦粉添加量150.0 g、牛奶添加量125.0 g、酵母添加量5.0 g、盐添加量3.0 g、条浒苔低聚糖添加量15.0 g,此时感官评分为92.36;最佳工艺条件为烘焙时间12 min、上火温度150℃、下火温度170℃,此时感官评分为90.00。在14 d内条浒苔低聚糖全麦面包各项理化指标及微生物指标均符合标准,故产品保质期为14 d。制得的条浒苔低聚糖面包口感松软、内部组织细腻、气孔均匀,符合消费群体的健康需求。The wholewheat bread was prepared using Enteromorpha clathrata oligosaccharides and wholewheat flour as the main ingredients.Taking sensory score as the object of investigation,the bread formula and processing parameters were optimized by response surface method and orthogonal test on the basis of single factor test,and the physicochemical and microbiological indexes of wholewheat bread were analyzed and the shelf life was determined.The results showed that the optimal formula of Enteromorpha clathrata oligosaccharides wholewheat bread was 150.0 g wholewheat flour,125.0 g milk,5.0 g yeast,3.0 g salt,15.0 g Enteromorpha clathrata oligosaccharides,and the sensory score was 92.36.The best technological conditions were baking time 12 min,heating temperature 150℃,and heating temperature 170℃.Under these conditions,the sensory score was 90.00.Within 14 days,the physicochemical and microbiological indexes of Enteromorpha clathrata oligosaccharides wholewheat bread met the standard,so the shelf life of the product was 14 days.The Enteromorpha clathrata oligosaccharides bread had soft taste,fine internal tissue and uniform pores,which met the health needs of consumer groups.

关 键 词：条浒苔 低聚糖 全麦面包 感官评分 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]