六堡茶保健面包的研制

Development for health bread with Liupao tea

研究了六堡茶保健面包的工艺和配方,在面包制作过程中加入六堡茶汁,经过发酵和焙烤,以感官品质为评价,结果表明:在该试验中1号茶制得的面包口感最好,六堡茶汁的最佳茶水比(g/mL)为1:150;通过正交试验和极差分析,得出各成分对面包品质影响的显著性顺序为:六堡茶汁>活性干酵母>白砂糖>全麦粉>黄油>食盐。正交试验结合单因素试验结果得出最佳用量分别为:六堡茶汁60%、活性干酵母1.2%、白砂糖12%、全麦粉25%、食盐1.8%、黄油6%。以此配方生产出的六堡茶保健面包不但松软适当、芳香可口、风味独特,还具有较高的营养保健作用。

This paper studied the process and formula for health bread of Liupao tea. We added Liupao tea water in the process of making bread, after fermentation and baking, evaluated by sensory quality. The results showed that the best tasting bread was made by Liupao tea of No.1 and the ratio of tea and water was 1：150 （g/mL）. We got the significant order of different composition effect on bread quality by orthogo- nal test and extreme difference analysis which was Liupao tea water〉active dry yeast〉white sugar〉whole meal〉butter〉salt. We confirmed the best formula by orthogonal test and got the optimal dosage combined with the results of single factor test which were Liupao tea water 60%, active dry yeast 1.2%, white sugar 12%, whole meal 25%, salt 1.8%, butter 6%. The health bread of Liupao tea made by this formula was soft, fragrant delicious, distinct flavor, also had higher nutrition.