摘要
莼菜是一种营养、药用价值极高的保健蔬菜,通过对莼菜碎叶、莼菜浆、莼菜粗多糖三种莼菜处理方式生产出的面包进行感官品质评价,确定了莼菜浆面包为最佳生产方式。通过正交实验确定了莼菜浆面包的最佳配方,结果表明:当白砂糖用量15%、莼菜浆用量10%、面包改良剂用量0·8%、酵母用量2·0%时,莼菜浆面包的感官品质及营养价值最佳,并对其质量指标进行了评价。
The Brasenia Schreberi is a kind of health care vegetables with extremely high nutrition and medicinal value.Through researching the processing techniques of broken leaf bread, thick liquid bread and thick polysaccharide bread of Brasenia Schreberi, the sensuous qualities of three kinds of breads were estimated to confirm the best production type,which was named as the Brasenia Schreberi thick liquid bread.The best formula of Brasenia Schreberi thick liquid bread was determined by the orthogonal test.The result showed that both of the sensuous qualities and nutrition value were best when the formula was white sugar15%, Brasenia Schreberi thick liquid 10% ,bread improvers 0.8% and yeast 2.0%.And its qualitative indexes were estimated,too.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期245-246,339,共3页
Science and Technology of Food Industry
关键词
莼菜
面包
加工工艺
正交实验
Brasenia Schreberi
bread
processing technique
orthogonal test
