魔芋蔬菜面包的工艺研究  

Study on the Technology of Amorphophallus konjac Vegetable Bread

作　　者：王占华 张楠楠 WANG Zhanhua;ZHANG Nannan(Zhengzhou University of Science and Technology,Zhengzhou Rapid Detection Technology of Food Safety Laboratory,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院,郑州市食品安全快速检测重点实验室,河南郑州450064

出　　处：《食品安全导刊》2023年第8期130-133,139,共5页China Food Safety Magazine

摘　　要：以魔芋粉和胡萝卜泥为主要辅料,研究魔芋蔬菜面包的最佳工艺配方。通过单因素和正交试验确定魔芋蔬菜面包的最佳配方:高筋面粉50 g、魔芋粉0.8 g、胡萝卜泥8 g、黄油8 g、白砂糖20 g、食盐0.2 g,所得的面包整体形态完整,颜色均匀,色香味俱全,具有一定的参考价值。Using Amorphophallus konjac flour and carrot puree as the main excipients,the optimal process formula for Amorphophallus konjac vegetable bread was studied.The optimal formula for Amorphophallus konjac vegetable bread was determined through single factor and orthogonal experiments,including 50 g of high gluten flour,0.8 g of Amorphophallus konjac flour,8 g of carrot puree,8 g of butter,20 g of white granulated sugar,and 0.2 g of salt.The resulting bread has a complete shape,uniform color,and complete color,aroma,and flavor,which has certain reference value.

关 键 词：面包 魔芋粉 胡萝卜泥 工艺研究 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]