莜麦猴头菇面包配方优化研究  

Optimization of Formula for Naked Oats and Hericium erinaceus Bread

作　　者：黄红卫 HUANG Hongwei(R&D Center,Jiangzhong Dietary Co.,Ltd.,Nanchang 330103,China)

机构地区：[1]江中食疗科技有限公司研发中心,江西南昌330103

出　　处：《现代食品》2025年第3期84-89,共6页Modern Food

摘　　要：为提高莜麦的附加值,开发养胃功能性产品,以莜麦、猴头菇粉、谷朊粉等为主要原料制备面包,以感官评分和质构指标为主要评价标准,在单因素试验的基础上,开展了L9(34)正交试验,优化莜麦、猴头菇、谷朊粉等3个主要原料的添加量,最终确定了莜麦猴头菇面包的最佳配方。最佳配方为以1000 g高筋小麦粉为基础,莜麦粉添加量15%,猴头菇粉添加量6%,谷朊粉添加量6%,黄油添加量20%,白砂糖添加量15%,全脂奶粉添加量5%,食用盐添加量1%,酵母添加量1%,纯净水添加量65%。采用最佳配方制备的面包感官评分为93.08分,加工适应性和感官品质均较好,理化与微生物指标均符合国家标准,为莜麦猴头菇面包的产业化提供了一定的理论参考依据。To enhance the added value of naked oats and develop functional products for stomach nourishment.Bread was prepared mainly from raw materials such as naked oats flour,Hericium erinaceus powder,and gluten,with sensory evaluation and texture index of texture analyzer as the main evaluation criterion.Based on a single factor experiment,an L9(34)orthogonal experiment was conducted to determine the optimal formula for naked oats and Hericium erinaceus bread.The optimal formula was based on 1000 g of high gluten wheat flour,with 15%of naked oats flour,with 6%of Hericium erinaceus powder,with 6%of gluten,with 20%of butter,with 15%of white sugar,with 5%of whole milk powder,with 1%of edible salt,with 1%of yeast,and 65%of purified water.The sensory score of the bread prepared using the optimal formula was 93.08 points,with good processing adaptability and sensory quality.The physical,chemical,and microbiological indicators met national standards.This paper provides a theoretical reference for the industrialization of naked oats and Hericium erinaceus bread.

关 键 词：莜麦 猴头菇 谷朊粉 面包 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]