摘要
为提高马铃薯、杏鲍菇的利用率及其附加值,本实验以马铃薯全粉、干杏鲍菇、小麦粉为主要原料制作马铃薯杏鲍菇面包,以感官评分为指标进行单因素实验,探究马铃薯全粉、杏鲍菇粉、酵母和食盐添加量以及发酵时间、醒发时间对马铃薯杏鲍菇面包感官品质的影响。在此基础上,以硬度为响应值,进行三因素三水平响应面实验,优化得到马铃薯杏鲍菇面包的最佳工艺配方:马铃薯全粉15.0%、杏鲍菇4.3%、酵母2.2%。在该工艺条件下制得的面包风味独特,口感松软,相较于普通面包,水分含量提高了2.74%,还原糖含量提高了8.01%,脂肪含量降低了1.89%,面包的老化速率也得到了降低。
In order to improve the utilization rate and added value of potato and Pleurotus eryngii,potato whole flour,dried Pleurotus eryngii and wheat flour were used as the main raw materials to make potato bread with Pleurotus eryngii.The sensory score was used as the index to conduct a single factor experiment to explore the effects of the addition amount of potato powder,Pleurotus eryngii powder,yeast and salt,fermentation time and awakening time on the sensory quality of potato and Pleurotus eryngii bread influence.On this basis,taking the hardness as the response value,the three factors and three levels response surface experiments were carried out to optimize the optimal process formula of potato Pleurotus eryngii bread:potato flour 15%,Pleurotus eryngii 4.3%,yeast 2.2%.Compared with ordinary bread,the moisture content increased by 2.74%,the reducing sugar content increased by 8.01%,the fat content decreased by 1.89%,and the aging rate of bread was also reduced.
作者
杜昕
赵玉莲
刘松青
王芳
刘绪
Du Xin;Zhao Yu-lian;Liu Song-qing;Wang Fang;Liu Xu(College of Chemistryand Life Sciences,Chengdu Normal University,Sichuan Chengdu 611130;Institute of Food Fermentation,Chengdu Normal University,Sichuan Chengdu 611130)
出处
《生物化工》
2020年第4期33-39,共7页
Biological Chemical Engineering
基金
2019年度成都师范学院科研项目(CS19ZC07)。
关键词
马铃薯
杏鲍菇
面包
Potato
Pleurotuseryngii
Bread
