甜椒渣营养面包的研制

The Study and Development of Pimento Dregs Nutrition Bread

在面包中添加甜椒渣,通过正交试验确定了甜椒渣营养面包的最佳配方为:甜椒渣4%,白砂糖10%,活性干酵母3%,发酵时间2.5 h。同时,分析了甜椒渣、白砂糖、酵母用量、发酵时间等因素对产品品质的影响。本产品不但营养丰富、风味独特,而且为蔬菜胶囊生产中副产物的综合利用提供了理论依据。

The optimal technological recipe of pimento dregs nutrition bread is as follows： pimento dregs 4%,granulated sugar 10%,active dry yeast 3%,fermentation time 2.5 h.In the mean time, the effect of factors of pimento dregs,granulated sugar, active dry yeast and fermentation time on the quality of products is analyzed. These products not only have rich nutrients and special flavor, but also achieve the comprehensive utilization of the byproducts from vegetable capsule production.