响应面法优化刺梨多糖面包制作工艺及品质分析  

Optimization of Processing Technology and Quality Analysis of Rosa roxburghii Polysaccharide Bread by Response Surface Methodology

作　　者：潘婕 赵雨萌 黄文杰 陈勇[1] 赵方圆[1] PAN Jie;ZHAO Yumeng;HUANG Wenjie;CHEN Yong;ZHAO Fangyuan(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Laixi Vocational Secondary School,Qingdao 266611,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]莱西职业中等专业学校,山东青岛266611

出　　处：《青岛农业大学学报(自然科学版)》2025年第1期36-44,共9页Journal of Qingdao Agricultural University(Natural Science)

基　　金：兵团重点领域科技攻关项目(2023AB076)。

摘　　要：刺梨多糖作为刺梨(Rosa roxburghii)中提取的一种活性物质,其降血脂、降血压等功能被逐渐挖掘,因此选择刺梨多糖作为添加剂添加到面包中,以期研发一款功能性面包产品。为获得刺梨多糖面包最佳配比和工艺条件,以面包比容和感官评分为依据进行单因素试验及响应面试验,得到最优的刺梨面包配比和工艺条件为:酵母添加量1.93%,刺梨多糖添加量1.55%,水分添加量48.00%,发酵时间74.10 min,在该配比条件下面包比容为4.829 mg/mL、感官评分为80.2分,面包色泽金黄,带有刺梨果香,口感细腻有韧性。研究结果为刺梨多糖在功能性面包中的应用提供一定的技术参考和科学依据。Rosa roxburghii polysaccharide,as an active substance extracted from R.roxburghii,has been gradually tapped for its functions of lowering blood lipid and blood pressure,so R.roxburghii polysaccharide was selected as an additive to be added to bread in order to develop a functional bread product.In order to obtain the best ratio and technological conditions of R.roxburghii polysaccharide bread,single factor experiment and response surface experiment were carried out based on bread specific volume and sensory score.The optimal ratio and technological conditions of R.roxburghii bread were obtained as follows:yeast addition 1.93%,R.roxburghii polysaccharide addition 1.55%,water addition 48.00%,fermentation time 74.10 min.Under this condition,the specific volume of bread was 4.829 mg/mL and the sensory score was 80.2.The bread was golden in color,with a prickly pear aroma,and the taste was delicate and tough.The research result provides technical reference and scientific basis for the application of R.roxburghii polysaccharide in functional bread.

关 键 词：刺梨多糖 面包 响应面优化 面包品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]