提高红枣泥面包品质风味的研究  

Study on Improving the Quality and Flavor of Red Date Puree Bread

作　　者：赖振辉 吴先辉 LAI Zhenhui;WU Xianhui(Ningde Vocational and Technical College,Ningde,Fujian 355000,China)

机构地区：[1]宁德职业技术学院,福建宁德355000

出　　处：《农产品加工》2025年第8期6-10,共5页Farm Products Processing

基　　金：宁德市第三批吴先辉技能大师工作室项目(2021年9月1目)。

摘　　要：红枣是一种营养佳品,将红枣处理后添加到面包中可制成具有营养保健功能的面包产品。通过单因素试验和正交试验探讨了红枣泥、白砂糖、改良剂用量对面包品质的影响,确定红枣泥面包最佳品质时的关键参数,即每100 g面包粉添加红枣泥60 g,白砂糖20 g和改良剂0.25 g,制备的红枣泥面包具有良好的色泽与口感。Red jujube is a kind of nutrition.Add red jujube after processing to the bread making process,could be made into bread had the nutrition health care function.This experiment red date pruee was discussed through single factor and orthogonal test,sugar,modifier added quantity's influence on the bread quality,the key parameters of red date pruee bread best quality,per 100 g bread flour add red date pruee conditioner 60 g,white granulated sugar 20 g and modifier 0.25 g,red date pruee made of bread with good color and taste.

关 键 词：红枣泥 面包 品质 保健功能 风味 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]