猕猴桃代餐面包加工及工艺优化  

Processing and Process Optimization of Kiwifruit Meal Replacement Bread

作　　者：沈秋霞 余彩霞[1] 陈柯宇 吴成蝶 李春英 SHEN Qiuxia;YU Caixia;CHEN Keyu;WU Chengdie;LI Chunying(Sichuan Technology and Business College,Dujiangyan 611830,China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830

出　　处：《现代食品》2024年第15期132-136,共5页Modern Food

基　　金：都江堰市科技计划项目(2021NY04)。

摘　　要：以全麦粉、高筋面粉为主要制作原料,添加猕猴桃果汁及果酱、牛奶、食用油、盐、糖以及酵母等配料,以感官评分为评价指标,通过单因素和正交试验优化猕猴桃代餐面包的加工工艺。结果表明,猕猴桃代餐面包的最佳工艺为猕猴桃果汁添加量15%、细砂糖添加量15%、发酵时间1.5 h,此条件下制得的面包的感官评分最高,且产品色泽诱人、口感松软,有猕猴桃的香甜又有全麦面粉独特的风味。Whole wheat flour and high-gluten flour were used as the main raw materials,and kiwifruit juice,jam,milk,edible oil,salt,sugar and yeast were added,and the sensory score was used as the evaluation index,and the processing technology of kiwifruit meal replacement bread was optimized by single factor and orthogonal experiments.The results showed that the optimal process of kiwifruit meal replacement bread was 15%kiwifruit juice addition,15%caster sugar addition and fermentation time of 1.5 h.The bread produced under these conditions has the highest sensory score,and the product has an attractive color and fluffy taste,with the sweetness of kiwifruit and the unique flavor of whole wheat flour.

关 键 词：面包 猕猴桃 感官评价 工艺优化 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]