汤种乌米饭吐司面包制作配方研究  

Research of The Formulation for Making Rice Toast by Tangzhong

作　　者：李雨霖 LI Yulin(Hunan Food and Drug Vocational College,Changsha 410000,China)

机构地区：[1]湖南食品药品职业学院,湖南长沙410000

出　　处：《现代食品》2024年第13期96-100,共5页Modern Food

摘　　要：本研究将利用南烛叶制成的乌米饭添加至吐司和汤种中,利用单因素试验与正交试验,探究乌米饭添加量、椰子油添加量、白砂糖添加量3个因素对产品感官品质的影响,以确定汤种乌米饭吐司的最佳制作配方。结果表明,乌米饭吐司的最佳制作配方为南烛叶汁50%、乌米饭35%、汤种46%、椰子油8%、白砂糖7%、鲜酵母3%和盐1%(按高筋面粉100%计),此配方生产的吐司感官评分为90.5分,外形饱满、呈灰紫色,内部无大空洞且气孔均匀、切面有光泽,口感松软、湿润、富有弹性,乌米香气浓郁,风味浓厚,符合优质吐司面包标准。In this study,the rice made from the leaves of Vaccinium bracteatum was added to the toast and the Tangzhong was added.Using single factor test and orthogonal test,the effects of adding amount of black rice,coconut oil and sugar on sensory quality of rice were investigated,in order to determine the best formulation for making this rice toast by Tangzhong.The results showed that the best formula for making black rice toast bread was high gluten flour 100%,juice of leaves of Vaccinium bracteatum 50%,black rice 35%,Tangzhong 46%,coconut oil 8%,white sugar 7%,fresh yeast 3%,salt 1%.The sensory score was 90.5.The toast produced by this formula has a full appearance of gray and purple,no large holes inside and uniform pores,shiny cut surface,soft,moist and elastic taste,rich aroma and strong flavor,which meets the standard of high-quality toast.

关 键 词：南烛叶 吐司 配方优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]