山药山楂保健软欧包的加工工艺研究

Study on the Technology of Yam Hawthorn soft European Bread

对山药山楂保健软欧包进行研究,以提高软欧包的营养含量。通过单因素试验和正交试验以感官评分确定山药山楂保健软欧包的最优配方:高筋面粉225 g、低筋面粉32.5 g、酵母3.75 g、烫种25 g、植物黄油20 g、食盐3 g、水35%、山药浆30%、白砂糖15%,山楂泥10%。根据此配方研制出的保健软欧包,具有山楂的酸甜和淡淡的山药味,外观呈棕黄色,口感外酥内软,香甜适宜且具有营养保健的功能,可以满足消费者的需求。

The yam hawthorn soft European Bread was developed to improve the nutritional content of soft European Bread.Through single factor experiment and orthogonal experiment,based on sensory evaluation method,the optimum formula was determined as follows high gluten flour 225 g,low gluten flour 32.5 g,yeast 3.75 g,hot seed 25 g,vegetable butter 20 g,salt 3 g,water 35%,yam 30%,sugar 15%,Hawthorn mud 10%.According to this formula,the soft European bread has Hawthorn fragrance and light yam flavor,the appearance is brown yellow,it tastes Crisp outside and soft inside.The yam hawthorn soft European Bread rich in a variety of functional ingredients,with nutrition and health characteristics,can meet the nutritional needs of consumers.