龙眼果渣面包的研制及品质评价

Processing Technique of Longan Pomace Bread and Quality Evaluation

[目的]研究龙眼果渣面包的配方工艺。[方法]以龙眼果渣为原料,探讨其对面包制作的影响,通过单因素和正交试验,以感官评分为标准,确定龙眼果渣、糖、水的最佳添加量。[结果]试验得出,龙眼果渣面包的最优配方为面包粉100 g,龙眼果渣25 g、糖16 g、水38 g,按照此配方制作的面包口感松软细腻有劲道,爽口又不黏牙,具有龙眼特有的香味。其感官评分为98分,理化指标和卫生指标均达到国家标准,其品质高于对照面包。[结论]该研究可为充分利用龙眼果实资源,增加龙眼的附加值提供参考依据。

[Objective]To study the formulation technology of longan fruit pomace bread.[Method]The effect of longan fruit pomace on bread making was studied.The optimum addition of longan fruit pomace , sugar and water was determined by single factor and orthogonal test with sensory score as standard.[Result]The optimum formula of longan fruit pomace bread was 25 g of longan fruit pomace , 16 g of sugar and 38 g of water.The sensory score was 98, and the physical and chemical indexes and hygienic indexes reached the national standard.The quality of the bread was higher than that of the control bread.[Conclusion]This study can provide reference for making full use of longan fruit resources and increasing the added value of longan.