摘要
为有效利用豆制品加工产生的副产物豆渣,以高筋面粉、豆渣和红茶粉为主要原料,制备豆渣红茶面包。通过单因素试验研究水、豆渣、红茶粉、白砂糖、黄油、酵母添加量及烘烤时间对面包品质的影响,利用正交试验优化加工工艺条件。研究结果表明,豆渣红茶面包最佳加工工艺条件为:水添加量70%、豆渣添加量6%、红茶粉添加量4%、白砂糖添加量13%、黄油添加量10%,干酵母添加量2%、烘烤时间20 min。按此工艺条件制得的豆渣红茶面包呈红棕色,具有豆香和茶香,口感松软细腻。
In order to effectively utilize the byproduct of soybean products processing,high gluten flour,soybean dregs,and black tea powder were the main raw materials used to make soybean dregs black tea bread.A single factor experiment was conducted to investigate the effects of water,bean residue,black tea powder,white granulated sugar,butter,yeast addition amount and baking time on bread quality.Orthogonal experiments were used to optimize the process.The results showed that the optimal processing conditions for soybean residue black tea bread were as follows:70%water,6%bean dregs,4%black tea powder,13%white granulated sugar,10%butter,2%dry yeast,and the baking time was 20 minutes.The bean dregs black tea bread prepared according to this formula had a reddish brown surface,bean and tea fragrance,and a soft and delicate taste.
作者
许美玉
曾丽丽
Xu Meiyu;Zeng Lili(Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000;Wuyi University,Wuyishan,Fujian 354300)
出处
《粮食科技与经济》
2023年第6期123-127,共5页
Food Science And Technology And Economy
基金
福建省中青年教师教育科研项目(JAT210862)
漳州职业技术学院校级课题项目(ZZY2021B134)。
关键词
豆渣
红茶
面包
工艺优化
bean dregs
black tea
bread
process optimization
