功能性海带面包生产工艺的研究

Study on the Production Process of Functional Kelp Bread

该研究将海带进行处理后添加到面包中,通过对生产工艺进行研究,以期得到功能性的海带面包。以面包感官评价得分为考察指标,考察高压蒸煮温度、蒸煮时间、海带粒径3个因素对面包品质的影响,确定海带最佳预处理工艺条件为:高压蒸煮温度125℃、蒸煮时间20 min、海带粉碎粒度40目<φ<60目;采用正交试验分析法,确定海带面包的最佳生产配方为:食盐添加量为1.5%、海带粉添加量为8%、酵母添加量为2.0%、改良剂添加量为0.8%。此条件下,海带面包的体积膨松,组织气孔细密,口感柔软,具有海带清香味。

In this study,kelp was processed and added into bread and the production process was studied to obtain functional kelp bread.Taking the sensory evaluation score of bread as the index,the effects of three factors of high pressure cooking temperature,cooking time and particle size of kelp on bread quality were investigated.The optimum pretreatment conditions for kelp were as follows:high pressure cooking temperature was 125℃,cooking time was 20 min and the kelp particle size was 40 mesh<φ<60 mesh.The orthogonal test analytical method was applied to determine the optimal production formula of kelp bread:salt addition amount was 1.5%,kelp powder addition amount was 8%,yeast addition amount was 2.0%and the amount of modifier added was 0.8%.Under this condition,the kelp bread was bulky,the tissue pores are fine,the mouthfeel was soft and the bread has a clear fragrance of kelp.