银耳面包生产关键技术

The Key Technology of Tremella fuciformis Bread Production

将高温高压处理后的银耳浆添加到面包中,以面包的弹性和感官品质为考察指标,采用单因素和正交试验筛选银耳面包最佳配方,确定最佳生产工艺。结果表明:银耳面包的最佳配方为银耳浆添加量9%、白砂糖添加量14%、酵母添加量2.5%、改良剂添加量0.6%,按此条件制作的银耳面包口感细腻、柔软有弹性、营养丰富并带有独特的银耳香味。同时,银耳面包老化度明显优于对照组,银耳的添加有利于延长面包的货架期。

High-temperature, high-pressure extruded Tremella fuciformis was applied to the bread. Single factor and orthogonal experiments were used to screen the best formula. Bread resilience and sensory scores of bread were considered as response variables. The results indicated the optimum condition for the processing technology of Tremella fuciformis bread was as follows: Tremella fuciformis 9%, sugar 14%, yeast 2.5% and improver 0.6%. It had delicate taste, soft elasticity, rich nutrition and unique Tremella fuciformis aroma, better than the control group, beneficial to prolong the shelf life.