摘要
在传统软面包原料基础上通过改良配方开发一款艾草蜂蜜软面包。通过单因素试验与正交试验对艾草蜂蜜软面包的原料配方进行优化,确定了其最佳配方为高筋粉1000 g,艾草粉100 g,蜂蜜90 g,酵母13 g,水310 g,食盐9 g,改良剂2.3 g,鸡蛋70 g,黄油90 g;并分析其主要营养成分,艾草蜂蜜软面包各方面营养指标优于对比组;最后分析了其在室温25℃下卫生指标,产品保质期限达到5 d。
This study developed an wormwood honey soft bread by improving the formula on the basis of traditional soft bread ingredients.The singlefactor and orthogonal experiments were used to optimize the raw material formula of wormwood honey soft bread,and the best formula were determined:high-gluten flour 1000 g,wormwood powder 100 g,honey 90 g,yeast 13 g,water 310 g,salt 9 g,improver 2.3 g,egg 70 g,butter 90g;and analysis of its main nutrients,wormwood honey soft bread all aspects of nutrition indicators better than the comparison group;finally analyzed its room temperature 25℃conditions of health indicators,product shelf life of five days.
作者
解殿伟
XIE Dianwei(Zhejiang Special Education Vocational College,Hangzhou,Zhejiang 310032,China)
出处
《农产品加工》
2021年第12期16-20,共5页
Farm Products Processing
基金
2020年度浙江省高等学校国内访问工程师项目“基于工作过程‘面包工艺’新形态教程开发”(FG2020347)
2020年度中西面点专业创新团队项目(XJTD202001)。
关键词
艾草面包
软面包
配方优化
产品开发
wormwood bread
soft bread
formula optimization
product development
