低糖桑粉膳食面包加工工艺研究  

Optimization of Processing Technology for Low-sugar Mulberry Flour Dietary Bread

作　　者：许金伟[1] XU Jinwei(Zhejiang Economic&Trade Polytechnic,Hangzhou,Zhejiang 310018,China)

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018

出　　处：《农产品加工》2025年第1期35-38,共4页Farm Products Processing

基　　金：浙江经贸职业技术学院2023年大学生创新项目(2023008)。

摘　　要：为优化低糖桑粉膳食面包的加工工艺,通过单因素试验和正交试验确定了最佳配方中各组分添加量为面包粉100%,桑叶粉5%,糖(白砂糖∶木糖醇=5∶5)10%,鸡蛋10%,食盐1%,黄油3%,安琪酵母1.4%。在此条件下,面包的感官评分为94分,具有桑叶制品的特殊色泽、香气和滋味,组织状态良好。此外,通过理化指标检测,面包水分含量为46.40%,酸价为0.35 mg/g,菌落总数、大肠杆菌和霉菌均符合国标要求。研究结果为低糖桑粉膳食面包的生产提供了理论指导,并为桑叶产业创造了经济效益。The purpose of this study was to optimize the processing technology of low-sugar mulberry flour dietary bread.Through single factor test and orthogonal test,the optimal formula was determined as bread powder 100%,mulberry leaf powder 5%,sugar(white sugar∶xylitol=5∶5)10%,egg 10%,salt 1%,butter 3%,angel yeast 1.4%.Under these conditions,the sensory score of the bread was 94 points,with the special color,aroma and taste of mulberry leaf products,and the organization was in good condition.In addition,the physical and chemical index test showed that the moisture content of bread was 46.40%,the acid value was 0.35 mg/g,and the total number of colonies,Escherichia coli and mold met the requirements of the national standard.The results of this study provided theoretical guidance for the production of low-sugar mulberry flour dietary bread,and create economic benefits for mulberry leaf industry.

关 键 词：低糖 桑粉 膳食面包 加工工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]