滑子菇柄膳食纤维面包的制作及工艺优化  

Preparation and process optimization of Pholiota nameko stem dietary fiber bread

作　　者：贺晓龙[1,2] 贺妍 赵欢 贺绵玉 高瑜 赵瑞华 HE Xiao-long;HE Yan;ZHAO Huan;HE Mian-yu;GAO Yu;ZHAO Rui-hua(College of Life Science,Yan'an University,Yan'an 716000,Shaanxi,China;Shaanxi Provincial Engineering Research Center for Conservation and Utilization of Regional Biological Resources,Yan'an 716000,Shaanxi,China;Yan'an Microship Biotechnology Co.,Ltd.,Yan'an 716000,Shaanxi,China)

机构地区：[1]延安大学生命科学学院,陕西延安716000 [2]陕西省区域生物资源保育与利用工程技术研究中心,陕西延安716000 [3]延安菌舰生物科技有限公司,陕西延安716000

出　　处：《粮食与油脂》2023年第6期120-123,共4页Cereals & Oils

基　　金：陕西省重点研发计划(2021NY-069;2021NY-200;2022NY-139;2023YBNY-277);延安大学科研计划项目(YDY2020-27)。

摘　　要：采用传统发酵法,在面包粉中添加滑子菇柄粉制作滑子菇柄膳食纤维面包。以感官评分为指标在单因素试验的基础上,通过正交试验优化滑子菇柄膳食纤维面包配方。结果表明:最佳配方工艺为以面包粉质量为基准,滑子菇柄粉添加量2%、高活性干酵母粉添加量1.2%、白砂糖添加量16%,在此条件下制得的滑子菇柄膳食纤维面包感官评分为88.2,面包表面呈棕黄色,内部组织疏松、柔软、多孔,具有滑子菇柄面包特有的口感和香气。Using the traditional fermentation method,Pholiota nameko stem dietary fiber bread was made through adding Pholiota nameko stem powder to bread flour.Taking the sensory score as an indicator,the formula of Pholiota nameko stem dietary fiber bread was optimized by orthogonal experiments on the basis of single factor experiments.The results showed that based on the mass of bread flour,the optimum processing were as follows:the addition amount of Pholiota nameko stem powder 2%,the addition amount of highly active dry yeast powder 1.2%,and the addition amount of white granulated sugar 16%.Under these conditions,the sensory score of the Pholiota nameko stem dietary fiber bread was 88.2,and the surface of the bread was brownish yellow with loose,soft,and porous internal tissue,possessing the unique taste and aroma of Pholiota nameko stem bread.

关 键 词：滑子菇 面包 膳食纤维 正交试验 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]