铁皮石斛面包配方的优化  

Formula Optimization of Dendrobium officinale Bread

作　　者：黄琼[1] 何燕萍[1] HUANG Qiong;HE Yanping(Fujian Vocational College of Agriculture,Fuzhou,Fujian 350119,China)

机构地区：[1]福建农业职业技术学院,福建福州350119

出　　处：《农产品加工》2023年第8期9-12,15,共5页Farm Products Processing

基　　金：福建省教育厅中青年科研项目(JAT201174)。

摘　　要：通过单因素试验及正交试验,研究铁皮石斛粉、白砂糖、酵母、水添加量对铁皮石斛面包感官评分和面包比容的影响。结果表明,在烘焙条件不变的情况下,最优配方为以面包粉100%计,铁皮石斛粉添加量8%,水添加量38%,白砂糖添加量30%,黄油添加量12%,鸡蛋添加量12%,酵母添加量1.2%,食盐添加量1.0%。以此配方制作的铁皮石斛面包色泽亮丽、口感独特、香气浓郁、品质优良。Through single factor and orthogonal experiment,the effects of Dendrobium officinale powder,white granulated sugar,yeast and water on the sensory score and specific volume of Dendrobium officinale bread were investigated.The results showed that under the same baking conditions,the best formula for making bread was 100%bread flour,8%of Dendrobium officinale powder,38%of water,30%of white granulated sugar,12%of butter,12%of egg,1.2%of yeast and 1.0%of salt.Under the optimal formula,the Dendrobium officinale bread prepared has bright color,unique taste,rich smell and good quality.

关 键 词：铁皮石斛面包 配方 正交试验 感官评分 面包比容 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]