柚皮粉膳食纤维面包的加工工艺及品质影响

Processing Technology and Quality Influence of Pomelo Powder Dietary Fiber Bread

以柚皮为原料加工制作富含膳食纤维的柚皮粉,从柚皮的切片厚度、浸泡盐浓度、浸泡时间3个方面优化柚皮的去苦工艺,基于感官评分得出柚皮粉的最佳工艺条件为:柚皮的切片厚度0.50 cm,盐浓度(NaCl∶NaHCO_3=9∶1,质量比)为6.00 g/100 mL,浸泡时间为7.50 h,在此工艺条件下的柚皮粉呈乳白色,无明显苦味,具有柚皮固有的香气和滋味。在面包工艺的基础上,添加柚皮粉制备富含膳食纤维的面包,研究柚皮粉的添加量及粒径大小对面包品质和质构性质的影响。结果表明,柚皮粉粒径对面包质构影响不显著,而随着柚皮粉添加量的增加,面包的硬度、咀嚼性、弹性、胶着性随之增加,影响较为显著。柚皮粉添加量为12%,粒径为100目时,面包结构松软,风味良好,品质较佳。

Using pomelo peel as raw material to process pomelo peel powder rich in dietary fiber, optimize the peeling process of pomelo peel from the slice thickness, soaking salt concentration and soaking time of pomelo peel, and the best process of pomelo peel powder based on sensory score. The conditions were as follows: the slice thickness of the pomelo peel was 0.50 cm, the salt concentration (NaCl ∶ NaHCO3=9 ∶ 1, mass ratio) was 6.00 g/100 mL, and the soaking time was 7.50 h. Under the process conditions, the pomelo peel powder was milky white with no obvious bitterness. It has the aroma and taste inherent in pomelo peel. On the basis of the bread process, the pomelo peel powder was added to prepare the bread rich in dietary fiber, and the effect of the addition amount and particle size of the pomelo peel powder on the bread quality and texture properties was studied. The results showed that the grain size of pomelo peel powder had no significant effect on the texture of bread, and with the increase of the amount of pomelo peel powder, the hardness, chewiness, elasticity and adhesiveness of bread increased, and the effect was more significant. When the pomelo peel powder was added in an amount of 12 % and the particle size was 100 mesh, the bread structure was soft, the flavor was good, and the quality was good.