鱼腥草高纤面包的研制及品质分析  

Development and Quality Analysis of Houttuynia Cordata High Fiber Bread

作　　者：郑一鸣 王舒 李涵 刘文妍 张丽[1] ZHENG Yi-ming;WANG Shu;LI Han;LIU Wen-yan;ZHANG Li(School of Chemistry and Resource Engineering,Honghe University,Mengzi 661199,Yunnan,China)

机构地区：[1]红河学院化学与资源工程学院,云南蒙自661199

出　　处：《红河学院学报》2025年第2期141-144,共4页Journal of Honghe University

基　　金：省级大学生创新创业训练计划项目:鱼腥草—猕猴桃复合饮料及鱼腥草高纤面包研制(S202210687050)。

摘　　要：以高筋面粉、鱼腥草高纤维粉制得鱼腥草高纤面包。通过单因素试验和正交试验,以感官评分为指标,确定最佳工艺条件:高筋粉100 g、80目鱼腥草高纤维粉15 g、白绵糖15 g、鸡蛋30 g、牛奶10 g、酵母1.2 g、纯净水25 g、盐0.7 g、玉米油6 g,发酵60 min、醒发60 min、上下火170℃烘烤20 min。在此工艺下制作的高纤面包口感细腻,表皮色泽均匀有光泽,感官评分最高。与未添加鱼腥草高纤维粉的面包相比,水分、灰分、蛋白质、粗纤维、膳食纤维含量增加,比容、黏性、内聚力减小,硬度、咀嚼性、胶质、老化率增大。In this study,high fiber bread was made with high fiber flour and Houttuynia high fiber powder,the optimal technology condition was obtained through single factor experiment and orthogonal experiment:high gluten flour 100 g,80 mesh high fiber powder 15 g,white cotton sugar 15 g,egg 30 g,milk 10 g,yeast 1.2 g,pure water 25 g,salt 0.7 g,corn oil 6 g,fermenting for 60 min,wake for 60 min,baking at 170℃for 20 min.The high fiber bread made under this process has delicate taste,uniform color and luster.Compared with the bread without Houttuynia high fiber powder,the content of water,ash content,protein,crude fiber and dietary fiber were increased.The specific volume,adhesiveness and cohesiveness were decreased.The hardness,chewiness,gumminess and aging rate were increased.

关 键 词：鱼腥草 面包 加工工艺 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]