摘要
目的:将玉米泥、胡萝卜泥、米粉作为添加物,制作谷蔬面包,并对其加工工艺和品质特性进行探究。方法:基于单因素试验,探究米粉与小麦粉用量比例、玉米泥与胡萝卜泥用量比例、谷蔬泥用量及用水量对谷蔬面包品质的影响,并通过正交试验优化其加工工艺。结果:在以混合粉用量100g为基准,米粉与小麦粉用量比例为1:3、玉米泥与胡萝卜泥用量比例为2:1、谷蔬泥用量为40%、用水量为25%的条件下,制得的谷蔬面包表皮完整平滑、色泽明亮、风味独特、口感绵软,感官品质最佳。对其理化指标进行测定,均符合国家标准。结论:与胡萝卜米粉面包和普通甜面包相比,谷蔬面包在香味、色泽方面更具优势,且营养组成也更符合现代人的饮食需求。
【Objective】Using corn mud,carrot mud and rice flour as additives,the processing technology and quality characteristics of grain vegetable bread were studied.【Method】Based on the single factor experiment,the effects of the proportion of rice flour and wheat flour,the proportion of corn mud and carrot mud,the amount of grain and vegetable mud and water consumption on the quality of grain vegetable bread were investigated,and the processing technology was optimized by orthogonal experiment.【Result】Under the condition that take the amount of mixed flour was 100g as the base,the proportion of rice flour to wheat flour was 1:3,the proportion of corn mud and carrot mud was 2:1,the amount of grain and vegetable mud was 40%,and the water consumption was 25%,the surface of grain vegetable bread was complete and smooth,the color was bright,the flavor was unique,the taste was soft,and the sensory quality was the best.Its physical and chemical indexes were determined,which were in line with national standards.【Conclusion】Compared with the bread made of carrots and rice flour and ordinary sweet bread,grain vegetable bread has more advantages in flavor and color,and its nutritional composition is more in line with the dietary needs of modern people.
作者
刘莹莹
王绮思
胡燕
王荣兰
胡舰
朱云龙
LIU Ying-ying;WANG Qi-si;HU Yan;WANG Rong-lan;HU Jian;ZHU Yun-long(College of Tourism and Cooking,Yangzhou University,Yangzhou 225127,Jiangsu,China;Hainan Commercial School,Haikou 570100,Hainan,China;School of Food Science,Jiangnan University,Wuxi 214122,China)
出处
《中国食物与营养》
2023年第8期11-16,共6页
Food and Nutrition in China
基金
国家重点研发计划(项目编号:2016YFC1300200)
四川省哲学社会科学重点研究基地-川菜发展研究中心科研项目(项目编号:CC21Z17)。
关键词
米粉
面包
加工工艺
品质特性
营养成分
rice flour
bread
processing technology
quality characteristics
nutritional composition
