醪糟黑青稞面包配方优化研究  

Optimization of Formula of Fermented Glutinous Rice Bread by Response Surface Methodology

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作  者:朱镇华 李桂霞 徐晨希 尹慧 罗文[1] 陈实[1] ZHU Zhenhua;LI Guixia;XU Chenxi;YIN Hui;LUO Wen;CHEN Shi(Sichuan Tourism College,610100 Chengdu,China;Key Laboratory of Sichuan Cuisine Artificial Intelligence,610100 Chengdu,China)

机构地区:[1]四川旅游学院,成都610100 [2]川菜人工智能重点实验室,成都610100

出  处:《粮食加工》2024年第2期59-64,共6页Grain Processing

基  金:川菜工业化工程中心项目(GCZX22-12);川菜发展研究中心项目(CC22Z28);校级科研项目(2022SCTUZD14);校级科研团队(19SCTUTY06)。“四川小吃标准化及创新性研究团队”(22SCTUTP02);川菜人工智能重点实验室项目(CR23Z25)。川藏智慧旅游工程中心项目(ZLGC2022B07)。

摘  要:为了制作一款营养健康的醪糟黑青稞面包,以醪糟粉、黑青稞粉、烫面、糖醇、谷朊粉为主要原料,以单因素和响应面试验确定最佳配方工艺,通过实验得出面包的最优配方为青稞粉30 g,醪糟粉20 g,烫面30 g,糖醇24.4g,谷朊粉1.5 g,在此条件下制作的醪糟粉黑青稞面包,外形完整,色泽均匀,组织细腻,口感松软,醪糟香味浓郁,品质最佳。In order to produce a nutritious and healthy fermented glutinous rice black highland barley bread,the main raw materials used were fermented glutinous rice powder,black barley powder,dough made with boiling water,xylitol,and gluten powder.The optimal formula process was determined using single factor and response surface methodology.Through experiments,it was found that the optimal formula for fermented glutinous rice black highland barley bread was highland black barley powder 30 g,fermented glutinous rice powder 20 g,dough made with boiling water 30 g,xylitol 24.4 g,and gluten powder 1.5 g under these conditions.The appearance is complete,the color is uniform,the organization is delicate,the taste is soft,aromatic flavor,and the quality is the best.

关 键 词:醪糟 醪糟粉 黑青稞 面包 响应面 

分 类 号:TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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