番茄营养面包的研制

Development of Nutritional Tomato Bread

番茄含有丰富的营养成分,将其添加到面包中,制作出番茄营养面包,不仅可以改善面包的风味、色泽,提高面包的营养价值,也为番茄的进一步开发利用提供了空间。采用一次发酵法制作面包,以感官品质为指标,通过单因素及正交试验确定番茄营养面包的最佳配方和制作工艺。结果表明,影响产品质量的主次因子为:番茄汁>活性干酵母>白砂糖>改良剂;番茄营养面包烘焙的最佳配方为:番茄汁7%、活性干酵母1%、白砂糖17%、改良剂0.6%、水35%、焙烤奶粉5%、黄油6%、食盐1%、鸡蛋12%(均指面粉基)。研制成的番茄营养面包表皮柔软而富有弹性,色泽光亮呈金黄浅粉色,口感细腻、有番茄的香味,内部组织颜色呈淡淡的粉红色、气孔疏松、蜂窝均匀,无塌陷。

Tomato contains abundant nutritional ingredients. When added as the raw material to common bread and produced nutritional tomato bread,it can not only improve the flavor,color and nutritional value of bread,but also provide space for the use of tomato. The bread was made by one-time-fermentation method in this paper,and the best formula and production process of tomato bread were determined by single factor test and orthogonal test. The results showed that,the influencing factors of the bread quality were as follows： tomato juice active dry yeast sugar bread improver; the optimal formula of nutritional tomato bread was： tomato juice 7%,active dry yeast 1%,sugar 17%,bread improver 0. 6%,water 35%,baked food special milk powder 5%,butter 6%,salt 1% and egg 12%（ all ratios are of ingredient-to-bread powder）. The characteristics of nutrient tomato bread were golden and slight pink color for skin,favorable taste and slight tomato flavor,slight pink for interior color,loose and uniform stomatal,no collapse.