艾叶面包的研制及保健价值

Research of Artemisia Argyi Bread and Value of Health Care

在面包的制作过程中加入艾叶,在原有研制配方的基础上找出最佳材料比例,并研究面包成品的健康功效,为艾叶相关保健食品的开发提出依据。用正交试验研究了艾叶粉添加量、白砂糖添加量以及面包改良剂添加量的不同对面包外观及口味的影响。在各因素中,艾叶粉添加量对面包的影响最大,其次为面包改良剂添加量和白砂糖添加量。最优原料配比为艾叶粉7%,面包改良剂1.4%和白砂糖13%。在此原料配比下制成的艾叶面包,在外型与质地方面均令人满意,且兼具面包的香甜与艾叶的独特清香,口感甚好。艾叶面包的粗蛋白含量、粗纤维含量、灰分含量以及芦丁含量均高于普通面包,是比普通面包更具有保健价值的一类健康食品。

In this paper, we study the bread added in the production process of artemisia argyi, developed the original recipe on the basis of the optimal proportion of material, and study the health benefits of the bread products, for artemisia argyi leaf development is put forward based on the related health food. artemisia argyi pow- der are studied by the orthogonal experiment content, sugar content and add quantity of bread improver the influ- ence of different appearance and taste of bread. In all factors, artemisia argyi powder adding quantity of bread had the greatest influence, followed by bread improver and sugar content. The optimum raw material proportioning of ar- temisia argyi powder 7%, bread improver 1.4% and sugar13%. Under the ratio of raw materials made of artemisia argyibread, satisfactory in both appearance and texture, and both sweet bread and mugwort unique fragrance, taste very good. Artemisia argyi bread contents of crude protein, crude fiber, ash content and the content of rutin were higher than ordinary bread, is more than ordinary bread has a health value of healthy food.