一种新型富硒面包的研制及顾客满意度调查  

Development of A New Type of Selenium-Enriched Bread and Customer Satisfaction Survey

作　　者：田家林 张宏康[1] TIAN Jia-lin;ZHANG Hong-kang(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《保鲜与加工》2023年第5期41-46,共6页Storage and Process

摘　　要：以猴头菇粉与高筋小麦粉为主要原料,加入富硒酵母进行发酵烘焙制作猴头菇富硒面包。通过单因素试验探究猴头菇粉添加量、富硒酵母添加量、白砂糖添加量和食盐添加量对面包感官品质的影响,并基于单因素试验结果设计正交试验,得出猴头菇富硒面包最佳配方为:高筋小麦粉100 g,猴头菇粉7 g,富硒酵母1.4 g,白砂糖24 g,食盐0.7 g,黄油8 g,水60 g,改良剂1.2 g;烘烤温度设置为上火200℃,下火160℃,烘烤时间15 min。此工艺配方下制得的猴头菇富硒面包具有猴头菇特有的香气和滋味,与市面上普通的猴头菇面包相比,有机硒含量提高了96.2%,粗纤维含量提高了54.4%。通过建立模糊数学模型分析得出,顾客感官评分为80.02分,为非常满意。With Hericium erinaceus powder and high-gluten wheat flour as raw materials,the Hericium erinaceus sele⁃nium-enriched bread was fermented by selenium-enriched yeast and then baked.The influence of the addition of Heri⁃cium erinaceus powder,selenium-enriched yeast,white sugar and salt on the sensory quality of the finished bread prod⁃ucts was explored through the single-factor experiments,and based on the single-factor test results,the orthogonal test was designed to obtain the Hericium erinaceus selenium-enriched bread formular as followed:high gluten wheat flour 100 g,Hericium erinaceus powder 7 g,selenium-enriched yeast 1.4 g,white sugar 24 g,salt 0.7 g,butter 8 g,water 60 g,and amendments 1.2 g.And baking top temperature 200℃,bottom temperature 160℃,baking time 15 min.The Hericium erinaceus selenium-enriched bread prepared under the above process parameters and formulation had the unique aroma and taste of Hericium erinaceus,and the organic selenium and crude fiber contents increased by 96.2%and 54.4%,respectively,compared with the ordinary Hericium erinaceus bread on the market.And through the analysis of a fuzzy mathematical model established,the customer satisfaction was 80.02,meaning favorite.

关 键 词：猴头菇 富硒酵母 面包 顾客满意度调查 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]