黑木耳面包最佳生产工艺研究

Study on the Best Production Technology of Bread by Auricularia auricula

以黑木耳粉、高筋粉、白砂糖、奶粉、酵母为主要原料,通过单因素试验和正交试验,研究黑木耳粉、白砂糖、奶粉和酵母等原料添加量,以及发酵时间、发酵温度对黑木耳面包品质的影响。结果表明,黑木耳面包最佳工艺和配方为发酵温度42℃,发酵时间2.5 h,黑木耳粉粒度100目,黑木耳粉添加量2%,白砂糖添加量6%,奶粉添加量6%,酵母添加量0.5%,黄油添加量10%;在此条件下,可制成质地均匀、表面光滑、无气孔、口感细腻、清爽、酸甜适度,且有浓郁发酵乳香的黑木耳面包。

With the Auricularia auricular powder,suger,milk powder,yeast as the main raw material. Through the formulation and process research the Auricularia auricular powder bread is developed,the main research contents and results are as follows：through the single factor experiment,explore the agaric powder,granulated suger addition,milk powder,yeast addition amount added quantity,fermentation time,fermentation temperature,the impact on the agaric powder bread products,agaric powder through orthogonal experiment the best formula,namely for 42 ℃ fermentation temperature,fermentation time for 2.5 h,Auricularia auricula power, grain size 100 mesh, agaric powder adding quantity 2%, sugar content is 6%, milk powder adding quantity 6%,yeast addition amount of 0.5%,amount of butter adled 10%. Made uniform texture,smooth surface,delicate,fresh bread by Auricularia auricular.